For the beef:Rib of beef
1-2 tbsp rapeseed oil
For the Yorkshire Puddings:140g plain flour
2300ml whole milk
4 beaten eggs
Pinch of roast salt
Rapeseed oil for cooking
For the roast potatoes:2 kg potatoes, peeled and halved
2 shallots, halved
2 clementines, halved
1 bulb of garlic
Pinch of roasting salt
Rapeseed oil for roasting
For the roast seasoning:1 tbsp rosemary, finely chopped
1 tbsp tarragon, finely chopped
1 tbsp sea salt
1 tsp cracked black pepper
- Remove your beef from the fridge 1-2 hours before cooking. Preheat your oven to 220˚C and rub your beef with most of your roast seasoning. Keep some back to season your potatoes and add a pinch to the Yorkshire Puddings. Drizzle the beef with some oil and rub into evenly cover. Then place on a wire rack over a roasting tray. Cook for 20 mins at a high temperature and then reduce the heat to 170˚C. For medium rare cook for 15 mins for every 500g depending on the weight of the joint.
- Make your Yorkshire Pudding batter whilst the beef is cooking by whisking 4 eggs and beating together with the milk and then gradually adding in sifted flour. Finish with a good pinch of roast salt. To cook the Yorkshires, heat the oven to 200˚C and pour a drizzle of oil into each muffin tray. Heat for 5 mins and then remove from the oven and pour in your rested batter. Cook for 25 mins until golden and risen. Transfer to a wire rack before serving.
- Parboil your potatoes and roast in hot oil with black garlic, shallot, clementine and roast salt to season.
- Once your beef is cooked allow to rest for 15-20 mins and then carve and serve with red wine gravy, roast potatoes and Yorkshire puddings.