Beef Rib Joint
1 Onion, thickly sliced
1.5 tsp Plain Flour
200g Goose Fat
1.75kg King Edward Potatoes, halved or quartered
For Yorkshire Puddings:
225g Plain Flour
300ml Full-Cream Milk
Preheat the oven to 230c/Gas Mark 8.Put the potatoes in a pan of well-salted water, bring to the boil and simmer over a medium-high heat for 8-10 minutes, until soft on the outside but slightly hard in the centre. Drain, reserving 600ml of cooking water for the gravy. Cool until the steam has died down.
Meanwhile, put the fat in a large roasting tin and place on the bottom shelf of the oven for 5 minutes. Return the potatoes to the pan, cover with a lid and shake to rough up the edges.Remove the tin from the oven, add the potatoes and turn until coated in the fat. Drain off the surplus goose fat into a bowl and reserve for the Yorkshire Puddings.
Calculate the beef's cooking time,allowing 30 minutes to brown then 12 minutes per 500g for rare; 15 minutes for medium; and 20 minutes for well done. Put the onion in the centre of another large roasting tin. Brush the beef all over with oil, season well and sit on top of the onion. Put on the top shelf of the oven and roast for 30 minutes to brown well. Remove the potatoes from the oven and set aside. Change the temperature to 160C/Gas Mark 3 and roast for your remaining calculated cooking time - so 2 hours for a 4kg joint to be cooked medium.
Thirty minutes before the beef is done, make the Yorkshire pudding batter. Sift the flour and salt into a bowl and make a well in the centre. Beat in the eggs with a whisk, gradually drawing in the flour and adding the milk and 150ml water, until you have a smooth batter. Set aside for 30 minutes. Return the potatoes to the oven.
Meanwhile, make the gravy. Place the roasting tin on the hob over a medium heat. Add the flour, stir for 30 seconds,then add a little of the water from the potatoes, scraping the pan with a wooden spoon to release the sticky juices. Gradually add the remaining water and simmer, stirring, for 4-5 minutes or until reduced to a well-flavoured gravy. Season, strain into a small saucepan and keep hot over a low heat.
Uncover the beef and pour any resting juices into the gravy. To carve, run a knife between the bones and eye of the meat in an L-shaped motion, removing the meat in one large piece. Thinly slice and serve with the onions, Yorkshire Puddings, potatoes and your choice of veg. Serve with the gravy and horseradish sauce.
Source: Rick Stein
The king of Sunday roasting joints and one of our flagship products: delicious, succulent and bursting with flavour.