Roast rib of beef
Serves 6
| prepPreheat oven to 200°C / 180°C Fan / Gas 6 (for beef and potatoes) | ||||||
| prepPreheat oven to 220°C / 200°C Fan / Gas 7 (for Yorkshire puddings) | ||||||
| 225 g plain flour | Mix Yorkshire pudding batter, chill 1 hr | Pour batter into tins, bake 220°C / 200°C Fan, 20 min | Reduce to 190°C / 170°C Fan, bake further 15 min | Carve beef, plate everything with gravy & mustard | ||
| 8 free-range eggs | ||||||
| 600 ml milk | ||||||
| salt and freshly ground black pepper | ||||||
| 4 kg 8 oz, 3 bone fore rib 28 day aged beef | Sear beef on all sides, transfer to roasting dish | Roast beef 200°C / 180°C Fan, 1 hr 30 min | Rest beef 15–30 min; reduce wine & stock for gravy | |||
| 10 King Edward potatoes, peeled and cut into 2 or 3 | Parboil potatoes 3–4 min, drain & rough up | Roast potatoes 200°C / 180°C Fan, 50–60 min | ||||
| 50 g lard, beef dripping or vegetable oil | ||||||
| pinch salt | ||||||
| 200 ml white wine | ||||||
| 300 ml beef stock | ||||||
| 50 g beef dripping or lard (for Yorkshire puddings) | Heat Yorkshire tins 220°C / 200°C Fan, 10 min | |||||
| 3 carrots, finely sliced | Sauté carrots in butter & water, simmer 5 min | |||||
| 25 g butter (for the carrots) | ||||||
| 110 ml water | ||||||
| 1 head spring greens, finely sliced | Sauté spring greens in butter, cook 2–3 min | |||||
| 25 g butter (for the spring greens) | ||||||
| 250 g peas | Boil peas 2 min, drain & toss with butter | |||||
| 25 g butter (for the peas) | ||||||
| wholegrain mustard, to serve | ||||||
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