Rib of beef

Three ribs weighing 4.5kg

Ensure meat is at room temperature.
Heat oven to 240C
Crumble two beef stock cubes (oxo or similar). Rub into each side of the meat.
Sear meat on all sides in hot frying pan (or baking tray if solid enough). Put on baking tray with ribs facing upwards.
Roast for 20 minutes then reduce temperature to 170C.
Cook for maximum of 30 minutes per kilo (include the initial roasting time).  Checking with a digital thermometer for a reading of just above 40C gives a very good amount of rare beef.  

Rest for at least 30 minutes (as long as the roast potatoes and Yorkshire puddings take to make!)

Take off the bone before carving.