For the beef
Heat the oven to its highest setting (probably 240C/Gas 9).
Put a large roasting tray into the oven to heat up. Meanwhile, season the rib of beef well with salt and the cracked pepper, rubbing the seasoning into the meat.
Place the roasting tray over a medium-high heat on the hob and add a drizzle of oil. Place the rib of beef in the roasting tray and colour all over, turning as necessary. This may take 8–10 minutes but it’s very important not to skimp on this stage.
Transfer the roasting tray to the very hot oven and roast for 15 minutes. This allows the beef to take on colour quickly and will create a lovely crust.
Reduce the oven setting to 180C/Gas 4 and roast for a further 30 minutes or until the beef is cooked to your liking. To check, insert a needle into the thickest part for 30 seconds, then remove and place to your lip. If the needle is slightly warm, the meat is ready to come out if you want it pink. If it’s hot or very hot it will be medium to well done. If it is cold, it needs longer in the oven.
When the beef is ready, transfer it to a warm platter and set aside to rest in a warm place for about 20 minutes.
You can also make a gravy if you like, pouring off any fat from the roasting tray into a bowl (or you can save it to use to roast potatoes another day).
Place the tray over a medium heat and add the chicken stock, stirring to deglaze and scrape up the tasty sediment from the bottom of the pan to make a light gravy.
Carve the beef and serve with roast potatoes, honey, orange and star anise carrots or seasonal green vegetables and horseradish cream.
For the Horseradish Cream
Whip the cream in a bowl until it holds firm peaks. Add the wine vinegar and whisk briefly to incorporate.
Fold in the grated horseradish and crème fraiche and season with salt to taste.