Traditional…Roast Rib of Beef & Monumental Yorkshire Pudding….
December 3, 2014
A true time when we come together..." It's what the kitchen table was made for." Steeped in tradition, time honoured.... The British Sunday Roast, lunchtime in the UK. Epic, fulfilling, heart opening anticipation, aromas filling the air, a tradition capable of stirring the most sleepy teenager from their slumber, feasting with family and friends, laughter, sharing, connecting. Long may it continue.
- Prep: 30 mins
- Cook: 1 hr 30 mins
- Yields: 1
Pre-heat your oven to 220c. Into a large roasting tin, drizzle a little oil, lay your roots, carrots, celery and whole garlic to create a cosy bed. Mix a little oil with salt and mustard, giving the epic rib of beef a massage all over. Place the beef fat side up onto its bed of roots and roast for 30 minutes, we call this the sizzle time.
Whilst the beef is sizzling away, make your batter and prepare the potatoes and parsnips.
Bring a pan of water to a boil with your peeled and cut potatoes, boil for about 8 minutes, drain and leave to cool.
In a blender add all the pudding ingredients, except the oil and blend to a frothy, smooth batter, this needs to stand for 30 minutes and of course you can do it the traditional way by hand with a wooden spoon and whisk.
Rough up your potatoes and season with coarse sea salt, add to the roasting beef tray along with seasoned parsnips, giving them both a good toss in the hot oil, turn the heat down to 160c and give the beef its final hour of roasting.
Heat a 40cm x 25cm roasting tray or ovenproof dish, oiled ready for the Yorkshires. Remove the rib of beef to rest, wrapping in loose foil, turn up the oven to 220c, pop in the tins to get the oil screaming hot, remove quickly, pour in the batter and place in the hot oven for 20-25 minutes until golden and well risen. Leave temptation to one side, do not open or peep in the oven for the 1st 20 minutes. By the time they are ready the potatoes and snips will be golden, crispy and perfectly cooked, remove from the tray and drain on kitchen paper, keeping them warm along with the yorkies. In the roasting tray over a moderate heat add the wine to deglaze the pan, scraping every last morsel of goodness together, add the stock, bringing it all to a boil, let it reduce by a third, check for seasoning and strain through a large sieve into a warmed gravy jug.
Serve with your favourite seasonal vegetables, Place the beef on a large carving board adorned with the crispy golden potatoes and parsnips, a stack of sliced Yorkshire pudding and lashings of piping hot gravy with horseradish or, for the traditionalist, English mustard and of course a glass or two of something delicious to wash it all down. Yay for the Great British Roast.