Go to a good butcher and ask for a standing rib roast - two ribs should be enough for 3-4 people. Try to ask for a joint from an older animal - yearling beef as a minimum, flavour develops as the animal gets older.
Get it out of the fridge at least 2-3 hours before you want to cook it to let it start warming up. Put your oven on as low as it will go...mine will do around 80-90 DegC which is fine. Med Rare beef only needs to brought up to 65 DegC, Well Done is only 72 DegC.
Rub the outside of the meat with a cut garlic glove, then coat with salt, pepper and english mustard powder - then put it into your very low oven for 5-6 hours for med rare, 6-7 for well done.
When you remove the meat from the oven, pull the bones out of the joint - it should be so tender that they will just fall out. Then sear the meat on all sides in a very hot frying pan. Allow to rest for 15-20 minutes covered with foil.
The downside of cooking it this way is that you can't use the oven to cook the veg, or make gray from the roasting pan.
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