Roast Rib of Beef

This is the classic roast, crispy brown on the outside, tender and pink on the inside. Preheat the oven to Gas Mark 7, 425F, 220C. Mix the flour and spices and sprinkle over the beef, patting it well. Put the beef on to a rack over a tin, place in the oven and lower to Gas Mark 4, 350F,180C. For rare beef roast for 12 minutes per pound, or 15 minutes for medium. Let it rest for 25 minutes before carving - this will make the beef more tender and juicy. Use the pan drippings to make a delicious gravy.