Roasted Prime Rib of Beef (Irish)

There is a tradition that one day, back in the sixth century, the celebrated St. Columcille of County Donegal roasted an ox for a couple of his companions. The first one fell on the beast and consumed it all, leaving the second one hungry. In a meaty variation on the parable of the loaves and fishes, Columcille blessed the animal's bones, upon which they reassembled themselves and filled again with roasted meat. Whole ox roasting has gone out of fashion today, but roast prime rib of beef on the bone became the traditional Sunday afternoon dinner in the Anglo-Irish manor houses in later centuries, and is still enjoyed today.

1 (6-8 lb) prime rib of beef, with upper chine bone sawed through (3-4 kg)
sea salt
black pepper, freshly ground
3 cups beef stock (720 mL)

To Serve:
horseradish sauce

Preheat the oven to 475°F (245°C/225°C fan, Gas Mark 9).

Score the fat with a sharp knife, then season the roast generously all over with salt and pepper. Place on a rack in a roasting pan with the fat side up and roast for 15 minutes, then lower the oven temperature to 350°F (175°C/155°C fan, Gas Mark 3) and continue roasting until the meat is cooked to your taste (about 10 minutes per pound for rare, 12 minutes per pound for medium-rare).

Remove roast from pan and set aside to rest for at least 20 minutes before carving, reserving pan juices in pan.

When pan juices have cooled slightly, skim off fat, then put pan on stovetop over high heat and deglaze with stock, stirring constantly, until liquid reduces by about one-half.

Carve the beef tableside and serve with the beef-stock gravy and horseradish sauce on the side.

Makes 8-10 servings.