Recipe

Roast Rib Beef With Yorkshire Pud Recipe

	Capedread / All my dishes 2 years ago Hmmmmm those lovely yorkshire puds make this dish Prep:15m Cook:40m Servings:6	Capedread
	beef wine

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Ingredients

GRAVY STOCK

• 1 kg of beef bones

• 2 bay leaves

• 3 carrots, cut into chunks

• 2 onions, cut into chunks

• 3 celery sticks and leaves, cut into chunks

• Water, as required

HORSERADISH SAUCE

• 16g fresh horseradish

• 1 tbsp white wine vinegar.

• 150 ml of double cream

• Pinch of caster sugar

• Pinch of English mustard powder

• A dash of fresh lemon juice

ROAST VEG

• 500g ofpotatoes, chopped

• 150g of goose fat.

• 2 carrots, chopped

• 3 red onions, chopped

• 2 celery sticks, chopped

• 2 carrots, for serving, chopped

• 1 cauliflower, separated into florets

• Bunch of broccoli

YORKSHIRE PUDDINGS

• 4 eggs

• 150 ml of semi skimmed milk

• 150 ml of cold water

• 250g plain flour

• Salt and black pepper, to season

Roast

• 1 x 2 rib beef joint

• Small knob of beef dripping.

• Salt and pepper, to season.

• Red wine, to deglaze gravy

• Knob of butter (possibly for veg at end)

Directions

Gravy stock

place the beef bones and bay leaves into a roasting tin and roast in the oven at 220 degrees Celsius for 30 minutes.

Add the carrot, onion and celery chunks to the beef bones and cook for a further 30 minutes.

Transfer to a stock pot and cover with water. Bring to the boil and simmer for 4 – 5 hours, topping up with more water if necessary.

Leave to cool at room temperature, before transferring to the fridge. Skim off the fat and leave overnight.

horseradish sauce

mix the horseradish and white wine vinegar in a bowl.

In a separate bowl whisk the double cream. Add the horseradish mixture, caster sugar, mustard, lemon juice to the double cream and season. Mix well and transfer to a ramekin dish. Refrigerate overnight.

Yorkshire puddings

whisk the eggs, milk and water in a bowl and leave to rest for 15 minutes.

Sieve the flour into mixture, mix well and season.

roast

Chop carrots, onions and celery for the roasting tin and prepare the serving vegetables - carrots and cauliflower.

Parboil the potatoes in a saucepan for ten minutes in salted water and then drain them.

Place the potato roasting tin with goose fat and Yorkshire tin with beef dripping in the oven to heat for 20 minutes just before roast is done

Heat the roasting tin on the hob with some oil. Rub ground pepper into the beef and seal in the roasting tin. Place the chopped carrot, celery and onion in the bottom of a roasting tin with the beef on top, fat side up. Cook in oven for 20 minutes at 220 degrees Celsius then reduce the heat to 190 degrees and cook for a further 20 to thirty minutes.

Remove the potato roasting tin from the oven, add the parboiled potatoes and coat in the goose fat. Season them with salt and pepper and return to the oven for 35 minutes, turning twice during the cooking time.

Remove the Yorkshire pudding tin from the oven. Spoon in the Yorkshire pudding batter and return to the into oven for 20 minutes.

Add the chopped carrots to a saucepan of water. Place the cauliflower and broccoli in a steamer on top and steam for 10 minutes.

Remove the beef roasting tin from the oven.

Transfer the beef to a resting tray and remove and reserve the vegetables.

Skim off the fat.

Heat the roasting tray on the hob, deglaze with a glass of red wine.

Add the stock, carrot water and vegetables from the roast tin and juices from the beef. Reduce by half and then strain into jug.

15. Carve the beef. Remove Yorkshire puddings and potatoes from oven. Arrange on the plate with the vegetables around. Spoon the gravy over and serve horseradish on the side.

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Comments

grizzlybear 2 years ago said:
This looks good.......spechally the pudding

capedread 2 years ago said:
The pudding goes with any roast really and is great but you must follow the instructions to the letter,or it will be tough instead of light and crunchy