Roast rib-eye beef with Yorkshire pudding and gravy

Serves: 4

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Total Time: 140

Prep Time: 20

Cook Time: 120

• 1  x 21/2kg-3kg (5lb-6lb) rib-eye beef joint (2-3 ribs)
• 2  onions, quartered
• 2  carrots, peeled and halved
• 1 tablespoon(s) plain flour
• For the Yorkshire puddings
• 250 gram(s) plain flour
• 4 medium eggs, lightly beaten
• 500ml-600ml (18fl oz-1pt) milk
• For the gravy
• 1  glass red wine
• 200 ml beef stock
• 1 tablespoon(s) gravy granules
• English mustard, to serve

Method

1. Preheat the oven to 220ºC/200ºC fan/Gas 7. Place a little sunflower oil into a large roasting tin and heat in the oven for 10 minutes. Season the meat and roast in the prepared tin for 15 minutes to seal.
2. Place the onions and carrots in the tin and position the beef rib side on top. Sprinkle the flour over the beef, turn the oven down to 180ºC/ 160ºC fan/Gas 4 and continue to roast, allowing 20-25 minutes per kilo for rare; 35-40 minutes for medium; or an extra 20-30 minutes for well done. Baste the meat regularly with the pan juices while cooking.
3. Meanwhile, make the Yorkshire pudding batter. Place the flour in a bowl, add the eggs and a little of the milk and mix to form a paste. Gradually mix in the remaining milk to give a thick, lump-free pouring consistency, but make sure you don't over-work the batter too much. It can be prepared in advance if necessary and kept overnight in the fridge.
4. Remove the beef from the oven and cover with foil and allow to rest for 30 minutes. While the meat is resting, pour some hot fat from the beef pan into a medium-sized roasting tin or individual Yorkshire pudding tins and heat in the oven for 5 minutes until smoking. Then pour the Yorkshire pudding batter into the roasting tin and bake for 25-30 minutes until well risen and crisp on the outside.
5. To make the gravy, deglaze the roasting tin with the wine and add the stock and gravy granules. Simmer for 3-4 minutes, whisking until smooth. Serve the beef cut into thick slices with the pudding, gravy and mustard.
6. Photographs Peter Cassidy; food styling and recipes Sunil Vijayakar; prop styling Roisin Nield

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