James Strawbridge's Roast Rib of Beef

Serves 6-8

Ingredients:

For the beef:

Rib of beef
1-2 tbsp rapeseed oil

 

For the Yorkshire Puddings:

140g plain flour
2300ml whole milk
4 beaten eggs
Pinch of roast salt

Rapeseed oil for cooking

 

For the roast potatoes:

2 kg potatoes, peeled and halved
2 shallots, halved
2 clementines, halved
1 bulb of garlic
Pinch of roasting salt
Rapeseed oil for roasting

 

For the roast seasoning:

1 tbsp rosemary, finely chopped
1 tbsp tarragon, finely chopped
1 tbsp sea salt
1 tsp cracked black pepper

 

Method:

1. Remove your beef from the fridge 1-2 hours before cooking. Preheat your oven to 220˚C and rub your beef with most of your roast seasoning. Keep some back to season your potatoes and add a pinch to the Yorkshire Puddings. Drizzle the beef with some oil and rub into evenly cover. Then place on a wire rack over a roasting tray. Cook for 20 mins at a high temperature and then reduce the heat to 170˚C. For medium rare cook for 15 mins for every 500g depending on the weight of the joint.
2. Make your Yorkshire Pudding batter whilst the beef is cooking by whisking 4 eggs and beating together with the milk and then gradually adding in sifted flour. Finish with a good pinch of roast salt. To cook the Yorkshires, heat the oven to 200˚C and pour a drizzle of oil into each muffin tray. Heat for 5 mins and then remove from the oven and pour in your rested batter. Cook for 25 mins until golden and risen. Transfer to a wire rack before serving.
3. Parboil your potatoes and roast in hot oil with black garlic, shallot, clementine and roast salt to season.
4. Once your beef is cooked allow to rest for 15-20 mins and then carve and serve with red wine gravy, roast potatoes and Yorkshire puddings.