Roast Rib of Beef
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 40 min.
Ready in
Ingredients
for
4
- For the chops
- ¼ cup soft butter
- 1 Tbsp Dijon mustard
- 1 tsp freshly ground peppers
- 1 tsp paprika
- 35 ozs Beef rib (on the bone)
- 2 Tbsps vegetable oil
- 1 carrot (diced)
- 3 small shallots (diced)
- 8 cloves garlic cloves (squashed)
- 1 Tbsp thyme (chopped)
- 1 tsp Orange zest
- 1 Tbsp tomato puree
- ⅞ cup Red wine
- 2 cups Beef stock
- Corn starch (for thickening)
- 1 oz Horseradish (peeled and grated)
- Cress (to garnish)
- For the Yorkshire pudding
- 3 Tbsps vegetable oil
- ¾ cup all-purpose flour
- 1 egg
- ⅜ cup milk
Preparation steps
1.
Heat the oven to 230°C (210 fan), 450°F, gas 8.
2.
Mix the butter with the mustard, pepper and paprika and season with salt. Brush the mixture onto the meat.
3.
Heat the oil in a roasting tin and add the meat. Roast for around 30 minutes.
4.
Reduce the oven temperature to 180°C (160 fan), 350°F, gas 4, cover the meat with a lid and roast for another hour/hour and a quarter.
5.
Add the carrots, shallots, garlic, thyme and orange zest for the final 45 minutes of cooking time.
6.
Remove the meat from the oven and stir the tomato purée into the gravy. Deglaze with the wine and the stock and sieve into a pan. Bring to the boil, season to taste and thicken with cornflour if necessary. Add the horseradish and mix well. Do not allow to boil!
7.
Increase the oven temperature to 240°C (220 fan), 475°F, gas 9 and grease a muffin tin.
8.
Sieve the flour into a bowl and add a pinch of salt and the egg. Add around 60 ml water and gradually add the milk, stirring continuously until a smooth, thick batter is created.
9.
Preheat the muffin tins for 5-10 minutes, then carefully pour the batter into the moulds. Bake for 10-15 minutes until golden brown and fluffy.
10.
Arrange the beef and the puddings on a platter, add the gravy, garnish with cress and serve immediately.
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