Classic Roast Beef

To prepare the classic roast beef, start by removing the tough parts and excess fat from the rib. Then tie the meat with kitchen string, doubling the string under the piece of meat and making a double knot 1 2. Cut off the excess string. 3

Proceed in the same way, continuing to make loops along the entire length 4 5, spacing them 1-1.5 inches apart (this way, the meat will cook evenly and will also be easier to portion once cooked!). Massage the meat with fine salt evenly 6.

Wash and cut the potatoes into fairly thick slices 7, slice enough to create a sort of "support" on which to place the meat. Arrange the potato slices in the baking tray 8, place the rib on top and insert rosemary sprigs 9 and garlic cloves in their skins at the base. This way, the heat during cooking will also go under the meat without the part in contact with the base getting too browned.

Prepare the salt crust by wetting the coarse salt with a little water (just enough to moisten it slightly) 10, mix 11. Spread the mixture over the meat 12.

Try to pack it well on the sides too 13. Insert the probe into the meat, aiming for the center 14. Bake in a preheated static oven at 355°F for about 50-60 minutes: the core temperature should reach 113°F-118°F (do not exceed this internal temperature). Once it reaches this temperature, as indicated by the probe, remove from the oven 15.

Remove the salt covering and transfer the roast beef to another baking dish, being careful not to pierce it. Brush the surface with melted clarified butter 16 17, add more rosemary sprigs 18 and a few more garlic cloves in their skins, then bake again at 425°F-445°F for a few minutes to give a nice golden color to the outer part that was protected by the salt.

Meanwhile, in a bowl, pour the juice of half a lemon 19, the fresh liquid cream 20, and the plain yogurt 21.

Season with a drizzle of oil, Worcestershire sauce, a few drops of Tabasco 22, and salt to taste 23. Mix with a hand whisk without whipping the mixture. Once the meat is ready, remove the roast beef from the oven and cut off the string, then let it rest for 15-20 minutes before slicing it. After resting, slice the roast beef into slices about 0.5-1 inch thick 24.

Arrange the meat on serving plates, if desired accompanied by baked potatoes and onions 25. Brush the slices with the clarified butter taken from the baking dish 26 and season with Maldon salt. Complete with the sauce you have prepared 27. The classic roast beef is ready to be enjoyed!