Roast rib of beef, Yorkshire pudding and gravy
Perfect your Sunday roast with this delicious recipe that's easy too. For tender, tasty beef, look for a joint with lots of marbling. Serve with carrots, gravy and homemade Yorkshire puddings.
Serves 6-8Prep: 5 minutesCook: Approximately 3 hours 20 minutes
4.5 kg three bone rib of beef, trimmed by the butcherSunflower or vegetable oil for drizzlingSalt and Pepper4 carrots, peeled and halved
Preheat the oven to 220C/gas 7.
First thing in the morning, remove the beef from the fridge to allow to come to room temperature. Rub and massage it all over with a little oil but lots of salt.
Place a trivet in the bottom of a baking tin. Sit the carrots on top and then sit the beef on top of them these act as a trivet and let the heat circulate around the beef. Roast for 20 minutes, then 20 more minutes for every kg, around 2 ½ - 3 hours (or until cooked to taste).
Remove the foil and cook for a further 30 minutes. Remove the beef from the oven and place on a plate with the carrots and leave to rest covered with foil for 35-40 minutes. Keep the roasting tin of juices for making the gravy (see recipe below).
In the meantime make the gravy and Yorkshire pudding.
For tender, tasty beef look for beef with lots of marbling.
Score the fat on the beef keeping the string intact.
Serves 6Prep: 5 minutes, plus optional resting timeCook: 20 minutes
120g plain flour1 egg300ml milkSalt and pepper2-3 tbsp sunflower or vegetable oil
Preheat oven to 220C/gas 7.
Put the flour into a bowl. In a jug or small bowl beat egg into the milk. Make a well in the flour and beat in the egg mixture with salt and pepper. If time allows leave the batter to rest in the fridge until ready to use. Or, use straight away.
Place the oil in a medium-sized roasting tin. Heat in the oven until piping hot.
Re-whisk the batter and pour into the oil in the roasting tin. Bake for 20 minutes until golden brown and puffy. Do not open the oven door as the Yorkshire pudding bakes. Serve with the roast beef.
50g plain flour300ml beef cooking juices, or make up with water1 beef stock cube (optional)Salt and ground black pepper
Drain most of the fat from the beef cooking juices into a jug. Keep as much of the cooking juices as possible.
Add the flour to make a roux and continue to cook and stir for 5 minutes or until lightly browned. Season with pepper.
Add leftover beef cooking juices, water if required and stock cube if using. Give it a good stir, scraping the bottom of the baking tray to take off all the crust that has built up from the flour (this is full of flavour and will thicken up the sauce).
Bring to the boil and cook for 6-7 minutes, stirring continuously until thickened. Re-season well with salt and pepper. Sieve if liked, or serve as it is with the roast beef.