Bring Beef to room temp: Take beef out of the fridge 2 – 3 hours before cooking
Preheat oven to 240°C/460°F
Garlic Herb Butter: Mix together.
Roasting bed: Place onion, garlic and herbs in a heavy based oven proof skillet
Slather 1: Spread a thin layer of butter on the underside of the beef (ie the bone side). Place beef on onion etc, butter side down. Spread about 2/3 of the butter on the top and sides (reserve some for Slather 2).
Hot oven: Roast 20 minutes.
Slather 2: Remove, spread over remaining butter. Turn oven down to 120°C/250°F (100°C fan).
Slow roast: Roast for a further 1 1/2 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 50°C/122°F in the centre
