Angela Hartnett's roast rib eye of beef recipe

Serves 4-6

2kg rib eye
5 sprigs of thyme
1 head of garlic, crushed
6 onions peeled and sliced in half
5 large carrots peeled and sliced into large lozenges

Add a splash of oil to a large flat roasting tray and heat it on the hob till very hot.

Season the rib eye with salt and freshly milled pepper and then place on the hot tray. Colour on all sides.

Remove from the flat tray and move it into a large roasting tray with the garlic, thyme, onions and carrots.

Cook in a hot oven (240C, 475F, gas 9) for 20 minutes, then turn the heat down to 190C / 375F / gas 5. Cook for 1 hour for medium rare beef.

When ready test by putting a knife through and check it is hot through the middle. Allow to rest for at least 10 minutes before carving.

Antony Moss's wine matches

Promis 2009 Gaja, £25
• Viñalba Reserva Malbec 2010, £10.99 or £17.99 for a magnum

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