5-BONE RIB ROAST WITH A CREAMY MUSHROOM SAUCE

5-bone rib (4-6kg)
500g/1lb 2oz fresh mushrooms, chopped
75g/23/4oz butter
3 garlic cloves, crushed
25g/1oz flour
500ml/18fl oz dry white wine
200ml/7fl oz double cream
1 tbsp grated parmesan
Salt and pepper

Ensure that the joint is at room temperature well in advance of cooking.

Having carefully calculated the cooking time according to weight, place the joint into a roasting tin, season well all over and place in a preheated oven (230°C/450°F/Gas 8).

After 15 minutes reduce the temperature to 170°C/325°F/Gas 3 and continue to cook for 17 minutes per 450g/1lb.

Remove to a carving board to rest for 15–20 minutes before carving.

Whilst resting, cook the mushrooms in the butter until soft before adding the garlic for a further minute.

Add the flour and, stirring continuously, cook for 1 minute before adding the wine.

Bring slowly to the boil then lower the heat and cook, uncovered, for about 10 minutes, stirring occasionally.

Add the double cream and cook for a further 5-10 minutes then stir in the grated parmesan and season accordingly.

Serve with the beef.

Serves up to 18
adapted from recipe by Sue Lawrence for Donald Russell