3 x rib of beef on the bone, weighs about 5kg (11 lb)
½tsp olive oil
3 onions, peeled and each sliced into four circles
Take the meat out of the refrigerator an hour before cooking this will allow it to come to room temperature. Massage the olive oil into the fat of the meat, which will help the seasoning to ‘stay put’. Grind seasoning over the fat. Place the onion slices into the base of the large AGA roasting tin and the meat on top of the onion.
2, 3 and 4 oven AGA oven: Slide the roasting tin onto the lowest set of runners in the roasting oven. Cook the ribs for 12-15 minutes per 450g (1 lb) plus 30 minutes – this size roast should take about 2-2½ hours. The shorter time gives a rarer inside. When cooked remove from the oven, place on a warmed plate, cover with foil and leave for 30 minutes to rest.
If you have a Baking Oven the meat can be moved down after cooking for 1½ hours so that roast potatoes, parsnips and Yorkshire Puddings can be cooked in the Roasting Oven.
Make the gravy by adding two tablespoons of flour to the fat and onions in the roasting tin, stir well then add 600ml stock or a mixture of red wine and stock. Whisk together. Pour the liquid into a saucepan and bring to boiling whisking continuously, strain through a sieve and serve separately.