Ingredients

Step by step

1. Remove the rib from the fridge 1 hour before cooking to bring the meat to room temperature. Crush the peppercorns in a pestle and mortar, then mix in the salts. Preheat the oven to 200°C, fan 180°C, gas 6.
2. Toss the wedges with 2 tablespoons of oil, the rosemary, garlic cloves and seasoning. Tip onto a baking tray; roast at the top of the oven for 40-50 minutes, turning halfway.
3. To make the sauce, heat 1 tablespoon of oil in a frying pan on a medium-low heat; fry the shallot and celery for 10 minutes until soft. Add the garlic; fry briefly. Add the vodka to deglaze the pan (it may flame); stir, releasing any stuck bits at the bottom. When the vodka has nearly gone, add the passata, Worcestershire sauce and Tabasco. Simmer for 10-15 minutes until thickened. Season with celery salt, white pepper and lemon juice. Taste and season; add more of the sauces, lemon or a pinch of sugar if you like.
4. Meanwhile, rub the rib with 1 tablespoon of olive oil; rub the salt and pepper mix into the beef well. Heat a griddle pan to very hot.
5. Sear the beef on both sides for 5 minutes a side until nicely charred and brown, rendering some of the fat from the side of beef. Transfer to a roasting tray; put in the oven for 25 minutes (or 20 minutes for the boneless rib), or until the internal temperature of the beef reaches 65°C for medium. Put onto a board, cover with foil and leave to rest for 10 minutes while you reheat the sauce (add a little water if you need to); transfer the wedges to a serving dish and sprinkle with a little smoked salt.
   Waste not

   Leftover sauce will keep for 5 days; serve with pasta or chicken. Leftover beef keeps for 3 days; add to salads or noodles.