The number one tip is to find a good butcher. Personally, I prefer rib of beef, and you’ll want a nice piece that has been dry-aged on the bone for about a month. It needs to have a good marbling of fat through the meat and a good covering of fat around it. Get the butcher to trim the beef, remove the chine bone (leave the rib bones on, they add flavour) and tie it for you. Make sure you get all the trimmings.
Let the meat come up to room temperature for a few hours before you attempt to cook it. Get your oven nice and hot, and season the beef with some good sea salt and ground black pepper. Place the beef in a hot oven and get a nice colour on the outside of it, then remove it from the oven, place some onions, carrots and celery under the beef and pop it back into the oven on a low heat (about 140ºC). Cook until you can stick a skewer into the centre of the meat and when you remove it and put it on your lips it is warm to the touch – about 42ºC will be nice and rare, or cook it more if you like it more cooked – then remove the meat and leave it to rest.
While the meat is in the oven, roast off the bones and trimmings until nicely caramelised, then add some finely chopped carrot, onions and celery, and continue to cook until they become soft, sweet and slightly caramelised, then drain in a colander or sieve to remove any excess fat. Place into a pan and add plenty of rich madeira and some thyme; reduce until it becomes syrupy and starts to glaze the vegetables and bones. Add some strong veal stock, bring to the boil and cook gently for about an hour to an hour and a half, then add the vegetables and any juices from the rested beef to this (but not the fat). Bring it back to the boil and cook gently for 10 minutes, then pass it through a fine sieve into a pan, reduce and finish with a little butter.
Another tip when you are at the butcher: ask them for some of the fat from around the beef kidneys, dice it nice and small (about 5mm) and add it to your raw Yorkshire pudding mix. When you cook your Yorkshire pudding, the fat will rise and go nice and crispy on top, as well as giving a fantastic flavour.