Take your 8 ½ lbs / 4 Kg beef standing rib roast (a 4-rib roast) out of the refrigerator to bring to room temperature. Next, preheat the oven to 425°F.
Put 2 onions, peeled and cut into 1/2-inch rounds into a roasting pan and sit the rib of beef on top of them. Use the onion slices as props to help the rib sit up on its bones in an “L” shape. Smear the 2 tablespoons garlic oil over the white fat of the rib and sprinkle with ¾ teaspoon table salt, 1 teaspoon dried thyme and ½ teaspoon cayenne pepper.
Cook joint for 15 minutes per pound. When the beef comes out of the oven, rest under a tent of aluminium foil for 30 minutes before carving.
In the cooking pan, make a roux by adding the 2 tablespoons of fatty juices from the roasting pan to a saucepan, whisk in the 1 tablespoon all-purpose flour, combine well, then add 125 ml of port, and keep heating and whisking over a fairly gentle heat, until thick and bubbling. Put any non burnt onions in the broth, take the saucepan off the heat, and gradually whisk in 2 cups organic beef broth. When all the broth’s added, put the pan back on the heat and cook, whisking to make sure any lumps are banished, over a medium heat for 2 minutes. Crumble in the 1 ¼ cups blue cheese, then drop in 1 teaspoon red currant jelly and turn up the heat to let the gravy bubble for 5 minutes.
Check the seasoning, adding salt and pepper as needed, and then the remaining tablespoon of port, along with any bloody juices from the carved beef.