1. Remove meat from the bone by using sharp boning knife.
2. Tie up, and place on a roasting tray with one onion skin on it cut in half, 3 carrots cut in half, 2 cloves garlic, skin on.
3. Season with salt and pepper.
4. Place in hot oven 200°C (400°F) to seal.
5. Reduce heat to 190°C (375°F) and baste frequently.
6. When cooked pour away surplus fat from tray and return residue and vegetables and tablespoon of flour.
7. Place back on stove and add brown stock, boil and season, remove all fat and strain for roast gravy.
8. Serve Yorkshire Pudding as a garnish.

1. Remove meat from the bone by using sharp boning knife.
2. Don't throw bones away as you can make good stock from beef bones.
3. Remove the flap piece off the rib roast if you do not like fat with your steak, but I recommend you leave it on for flavour.
4. Take a sharp knife and cut good sized 8-10 oz. steaks from the rib.

The best cuts of steak have been matured for between 2 and 4 weeks and will have a degree of fat speckles "marbling" running through it. This fat will melt during the cooking process and impart an outstanding flavour and tenderness to the beef.

Graham Fryers , Executive Chef- Highland Cuisine Ltd

1. Once you have selected your cut, I prefer Sirloin or Ribeye, leave it at room temperature for about 20 minutes.
2. Heat a ribbed skillet pan over a hot heat but do not add any oil or fat as there will be sufficient from the steak.
3. Preheat an oven to 80°C (Gas Mark 1).
4. Season both sides of the meat with freshly ground pepper and salt.
5. Fry the steak for 1 minute each side for rare, 2 minutes for medium and 3 minutes for well done (based on a steak 3/4" thick).
6. Remove steak from the pan and place on a baking tray and put in oven for 5 minutes. This resting period is crucial for the meat fibres to relax and give you the tenderest steak possible - enjoy!

Graham Fryers, Executive Chef - Highland Cuisine Ltd