Preheat the oven to 220C.
Season the meat with pepper and sea salt.
Put the meat on a roasting tray.
Roast the beef for 20 minutes at 220C and then reduce the temperature to 170C and roast for:
- 20 minutes / 500 gr for medium
- 15 minutes / 500 gr for medium-rare
- 10-15 minutes / 500 gr for rare
Cut the meat away from in between the bones or separate the bones and serve as they are.
Resting meal will make it more tender and juicier. Cover the meat and let it rest for 15 to 30 minutes before carving.