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ROAST BEEF WITH YORKSHIRE PUDDING

This recipe is very simple due to the fact that all the flavours come from the joint of meat.

Fore rib is, in my mind, the ideal roasting joint as the fat and bones help to flavour and keep the joint juicy during cooking, a bit like self-basting. Often this joint is cut to make rib eye steaks.

Serves 4

3.25kg prime rib of beef on the bone
2 tablespoons olive oil
salt and freshly ground black pepper

For the Yorkshire puddings
125g plain flour
3 eggs, beaten
200ml full fat milk
75g beef dripping

For the gravy
100ml red wine
1 tablespoon plain flour
300ml beef stock

1. Preheat the oven to gas mark 6/200C/fan oven 180c. Put the rib of beef into a large roasting tin and rub over the oil. Season generously and roast in the oven for 20 minutes.

2. Meanwhile, make the Yorkshire pudding batter. Put the flour into a bowl and make a well in the centre. Season and put the eggs into the well. Whisk the mixture from the centre, slowly incorporating the eggs, and then gradually pour in the milk while whisking, until a smooth batter is formed. Set aside.

3. Reduce the oven temperature to gas mark 4, 180C/fan oven 160C and cook it for 15 minutes to the 450g if you prefer rare beef. Add 15 minutes to the total cooking time for medium rare and 30 minutes for well done.

4. Transfer to a board, loosely cover with foil and set aside to rest. Increase the oven temperature to gas mark 7/220C/fan oven 200C and divide the beef dripping between the sections of a 12 hole bun tin. Put into the oven for 5 minutes. Whisk the batter one last time and then transfer to a jug. Remove the bun tin from the oven and carefully pour the batter into each hole. Bake in the oven for 15 minutes until golden and risen.

5. Meanwhile, drain any excess fat from the roasting tin and return to the hob. Add half the red wine and bubble rapidly until well reduced while scraping the residue from the bottom of the pan with a wooden spoon. Sprinkle with the flour and cook for 1 minute, continuously stirring. Add the remaining red wine and the stock and bring to a simmer. Gently cook for 2-3 minutes until thickened and reduced. Check seasoning and keep warm.

6. Carve the beef and serve with the Yorkshire puddings, gravy and all the trimmings.