Remove the beef from the fridge and unwrap it. Pat dry and weigh it so you can accurately calculate the cooking time. Leave it somewhere safe, loosely covered, for 1 hr to come to room temperature.

Preheat your oven to 240°C/Fan 220°C/Gas 9. Place the rosemary sprigs and the whole, unpeeled shallots into a roasting tin. Pop the beef on top. Drizzle pver 1 tbsp olive oil and season with salt and pepper. Rub the seasoning into the beef. Slide the tin into the oven and roast for 10 mins.

After 10 mins, turn the heat down to 180°C/Fan 160°C/Gas 4. Cook the beef for 1 hr 15 mins for medium-rare. Cook for 1 hr 30 mins for medium and 2 hrs for well done. See our tip for calculating cooking times.

Lift the beef from the roasting tin and place on a warm plate or board. Loosely cover with foil and leave to rest for 1 hr. The beef will keep cooking while it sits, so it will become less rare as it rests.

Pop the shallots onto a chopping board and squash with a fork to remove the papery skins. Pull the leaves away from the rosemary stalks. Roughly chop the shallots and rosemary leaves.

Place a medium-sized pan on a high heat and scatter in the pancetta. Fry for 3-4 mins, stirring occasionally, till the pancetta is crisp. Pour in the ale and bring to the boil. Simmer for 5 mins till it has reduced by half.

Pour in the beef bone broth and any juices from the plate the beef is resting on. Add the chopped shallots and the rosemary. Simmer for 10-15 mins, till the liquid has reduced slightly.

Spoon 2 tbsp plain flour into a small bowl. Slowly pour in a ladleful of the gravy (about 100ml), whisking with a fork at the same time, till smooth. Stir the flour and gravy mixture back into the gravy pan and stir well to combine.

Simmer the gravy for a further 10 mins till slightly thickened. Taste and add more salt and pepper if needed. Set the gravy aside till you’re ready to serve, then reheat if necessary. When ready, slice the beef thinly and serve with the gravy in a jug on the side.