Ingredients Jump to Instructions ↓

  1. 1 tablespoon mustard powder

  2. 1 tablespoon plain flour

  3. 1 tablespoon salt

  4. standing beef rib roast, 6 point

  5. 1 onion, halved

  6. freshly ground black pepper

  7. Yorkshire pudding

  8. 125g plain flour

  9. 1/2 teaspoon salt

  10. 2 whole eggs plus

  11. 1 egg yolk

  12. 150ml milk

  13. 150ml water

  14. 2 tablespoons vegetable oil

  15. Gravy

  16. 1 large onion, sliced

  17. 1/2 tablespoon olive oil

  18. 1 litre beef stock

  19. 250ml red wine

Instructions Jump to Ingredients ↑

  1. Preheat oven to 240C/220C (fan forced).

  2. Combine mustard powder, flour and salt in small bowl.

  3. Stand beef rib in a large baking tray and place onion under beef. Dust beef with flour mixture and cook in the oven for 20 minutes.

  4. Reduce heat to 180C/160C(fan forced) and cook for 15 minutes per 450g (add 15 minutes for medium and 30 minutes for well done).

  5. Remove from the oven and rest roast, loosely covered with foil for 20 minutes. Increase oven temperature to 220C/200C (fan forced).

  6. Place flour, salt and eggs into a large bowl and whisk to combine.

  7. Whisk in water and milk slowly to form a smooth batter. Stand for 30 minutes.

  8. Drizzle oil into a 12 cup muffin tray and place in the oven for 5 minutes until oil is smoking hot. Remove from oven and pour batter evenly between cups. Place back in the oven and cook for 20-25 minutes until golden Heat oil in a large saucepan over medium heat add onion and cook for 5 minutes until browned, add stock and wine and bring to the boil, cook until reduced by 1/3. Remove from heat and add pan juices from roast (trying not to get too much fat) and whisk to combine.

  9. Serve roast with Yorkshire puddings drizzled with gravy, roast potatoes and steamed vegetables.


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