Roasted rib of beef with Yorkshire puddings and horseradish cream

Roasted rib of beef with Yorkshire puddings and horseradish cream

By
From
Kitchin Suppers
Serves
6
Photographer
Laura Edwards

Roast beef and Yorkshire pudding has to be one of the nation’s best-loved dishes. The most vital secret to success here is to buy a really top-quality piece of beef. It’s a rare treat these days, so why not splash out… Make sure the oven is nice and hot when you put the beef in, to ensure it develops a lovely crust before you turn the heat down. And after cooking, rest the meat for a full 20 minutes to allow it to relax and ensure it will be juicy and succulent when you carve it.

Ingredients

Quantity Ingredient
3kg rib of beef on the bone
vegetable oil, for cooking
sea salt
2 tablespoons freshly cracked pepper
4 large potatoes, peeled and halved
150ml Chicken stock

To serve

Quantity Ingredient
Yorkshire puddings
Horseradish cream

Method

  1. Heat the oven to its highest setting (probably 240°C). Put a large roasting tray into the oven to heat up. Meanwhile, season the rib of beef well with salt and the cracked pepper, rubbing the seasoning into the meat.
  2. Place the roasting tray over a medium-high heat on the hob and add a drizzle of oil. Place the rib of beef in the roasting tray and colour all over, turning as necessary. This may take 8–10 minutes but it’s very important not to skimp on this stage.
  3. Now add the potatoes to the tray and turn to colour on all sides. Transfer the roasting tray to the very hot oven and roast for 15 minutes. This allows the beef to take on colour quickly and will create a lovely crust.
  4. Reduce the oven setting to 180°C and roast for a further 30 minutes or until the beef is cooked to your liking. To check, insert a needle into the thickest part for 30 seconds, then remove and place to your lip. If the needle is slightly warm, the meat is ready to come out if you want it pink. If it’s hot or very hot it will be medium to well done. If it is cold, it needs longer in the oven.
  5. When the beef is ready, transfer it and the potatoes to a warm platter and set aside to rest in a warm place for about 20 minutes. Pour off any fat from the roasting tray into a bowl (save to use to roast potatoes another day). Place the tray over a medium heat and add the chicken stock, stirring to deglaze and scrape up the tasty sediment from the bottom of the pan to make a light gravy.
  6. Carve the beef and serve with the roast potatoes, a seasonal green vegetable or two, Yorkshire puddings and horseradish cream.
Tags:
The Kitchin Restaurant
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