Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 1 (about 1.8kg) beef standing rib roast

  3. 2 tsp mustard powder

  4. 2 1/2 tbs plain flour

  5. 12 small pickling onions

  6. 1 tbs olive oil

  7. 12 (about 1kg) desiree potatoes, peeled, halved

  8. 2 bunches baby (Dutch) carrots, ends trimmed

  9. 1/2 cup (125ml) dry red wine

  10. 2 cups (500ml) beef stock

  11. Steamed peas or beans, to serve

  12. Yorkshire puddings

  13. 1 egg, lightly whisked

  14. 3/4 cup (115g) self-raising flour

  15. 1 cup (250ml) milk

  16. 1/2 tsp salt

  17. 1/4 cup (60ml) vegetable oil

Instructions Jump to Ingredients ↑

  1. Preheat oven to 230°C. Season beef well with salt and pepper. Sprinkle the fatty side of the beef with mustard and 2 tsp of plain flour and gently pat on to surface. Place in a roasting pan.

  2. Add onions and drizzle with olive oil. Cook in preheated oven for 20 minutes. Meanwhile, place potatoes in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 3-4 minutes or until slightly tender. Drain well and gently shake until the surface of potatoes are slightly rough. Season with salt and pepper.

  3. To make the Yorkshire puddings, whisk the egg and self-raising flour together in a small bowl. Gradually whisk in the milk. Season with salt and ground white pepper. Cover and set aside for 30 minutes to rest.

  4. Reduce temperature to 180°C and add potatoes and carrots to the pan. Cook, turning potatoes and onions occasionally and basting with pan juices, for a further 1 hour 15 minutes for medium or until cooked to your liking (cook beef at 230°C for 20 minutes, then 180°C for 15 minutes per 450g for rare; add another 15 minutes for medium or 30 minutes for well-done).

  5. Remove from oven and transfer beef to a serving platter. Cover with foil and set aside for 30 minutes to rest. Transfer potatoes and onions to a baking pan and cover with foil. Increase oven to 250°C.

  6. Pour vegetable oil evenly among 12 1/3 cup (80ml) muffin pans. Place in oven until just smoking. Pour batter evenly among pans and place in oven. Bake for 10-15 minutes or until puffed and golden.

  7. Meanwhile, to make the gravy, place the roasting pan over medium-high heat. Add remaining plain flour and cook, stirring with a flat-sided wooden spoon to lift any baked-on pan juices, for 2 minutes or until bubbling. Add wine and bring to the boil. Add stock and bring to the boil. Cook, stirring, for 5 minutes or until gravy boils and thickens. Remove from heat. Strain through a sieve into a serving jug.

  8. Use a large, sharp knife to carve beef. Serve with roast potatoes, onions, carrots, yorkshire puddings and gravy. Serve with peas or beans if desired.


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