Michael Caines' Roast Prime Rib of Beef

To make the braised cabbage

1. Make up the spice bag.
2. Place all ingredients for the braised red cabbage (including the spice bag) in a pan and bring to the boil. Then leave to marinate for 24 hours.
3. Next day slice the cabbage and marinate with the vinegar for a maximum of 6 hours.
4. After six hours, sweat down the butter, onion, garlic and bacon skin until the onions are soft, then sweat down the cabbage for 10 minutes and add the marinade you made yesterday. Cover with greaseproof paper.
5. Cook this all out for 2 hours until soft and then season.
6. Once cooked, reduce the liquor in the pan quickly until it's sticky.
7. Chill and then remove the belly pork and spice bag.

To make the red wine sauce

1. In a shallow pan, lightly colour the beef trimmings in oil, add the shallots and sweat for 3 minutes (so there is no colour).
2. Add the mushrooms. Once slippery to the eye, add the wine. 
3. Reduce to a quarter and then add the rest of the ingredients. Bring to the boil, reduce to a simmer and cook out for 1 hour. 
4. Pass through a sieve and reduce to the correct consistency, season with salt and pepper - and a pinch of sugar if it's too acidic.

To make the slow-roasted prime rib of beef

Cooking time: 3.5 hours, pre-heated oven at 160'C

1. Season the prime rib of beef with salt and pepper and place onto a roasting tray and place into the oven.
2. Cook at 160'C for 2 and a half hours, then turn oven down to 120'C and cook for another hour until the centre of the beef achieves a core temperature of 45'C.
3. Remove from the oven and leave to stand for 30 minutes before carving. 
4. Serve with the red cabbage, red wine sauce, roast potatoes and roasted beetroot, carrots, parsnips and leeks.