Have your butcher tie the roast between the ribs so the meat keeps a neat shape when cooking. Weigh the standing rib to calculate the cooking time. Season the meat well with salt and pepper and place on a rack in a roasting dish.
Cooking times are as follows: 200°C for 20 minutes per 500g for medium, or 25 minutes per 500g for medium to well done, or 30 minutes per 500g for well done. Allow the meat to stand for 5 minutes per 500g to rest the meat before carving. During this time make the Basic Gravy and Horseradish Cream. A 1kg roast will serve 6 people.
Drain the fat from the roasting pan and reserve 4 Tbsp. Leave the sediment in the pan as this adds flavour to the gravy. Add 4 Tbsp flour and cook over a moderate heat for 1‐2 minutes or until frothy. Do not leave any white specks of flour as these will form lumps when the stock is added. Gradually stir in 2 cups of good quality stock and simmer for 5 minutes, stirring occasionally. Season with salt and pepper.
Mix together 2 Tbsp grated fresh horseradish, 2 tsp lemon juice, 2 tsp sugar and ½ cup
lightly whipped cream. Season with salt and pepper. (Note: if you cannot find any fresh horseradish, use the store‐bought variety in a jar and omit the lemon juice).