1. Preheat the oven to 200°C (400°F/Gas 6). Rub the beef with olive oil, and season with salt and black pepper.
2. Sit the beef in a roasting tin with the bones on the underside, and roast in the oven for about 15 minutes until it begins to brown, reduce the oven temperature to 180°C (350°F/Gas 4). Roast for a further 1 hour, or until cooked to your liking (see note).
3. Remove the beef from the oven, and leave to rest in a warm place for about 20 minutes. Slice and serve with roast potatoes, Yorkshire pudding, creamed horseradish, and seasonal vegetables of your choice. Remember to save your beef bones for making stock.
Always preheat the oven so that it is hot and at the correct temperature before the meat goes in.
For beef on the bone:
for rare, cook for 10–12 minutes per 450g (1lb) plus 12 minutes;
for medium, cook for 12–15 minutes per 450g (1lb) plus 12 minutes;
for well done, cook for 18–20 minutes per 450g (1lb) plus 18 minutes.
If cooking beef off the bone, reduce the cooking time by a couple of minutes per 450g (1lb).