The English classic loved by all. An impressive centrepiece for special occasions, rib of beef with crispy beer batter Yorkshire puddings.
2.75kg lean rib beef joint (3 ribs), topside or sirloin joint 3 onions, peeled and cut into chunky dice 2 garlic cloves, peeled and sliced 6 tablespoons beer 3 tablespoons rowanberry, quince or redcurrant jelly 2 sprigs fresh thyme For the Yorkshire puddings: 75g plain flour 2 eggs 150ml beer 1-2 tablespoons oil
Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5. Take the beef joint or a smaller joint to suit your family size and calculate the cooking time. Season and place into a roasting tin. Open roast in a preheated oven for the calculated cooking time. 25- 30 minutes before the end of cooking time the onions and garlic to the pan. Increase the oven temperature to 220°C, 200°C Fan, Gas Mark 7. For the Yorkshire puddings, in a bowl mix together the flour and eggs, then add the beer and whisk until smooth. Divide the oil between 4 large or 12 small Yorkshire pudding tins and heat in the oven for 5-10 minutes. Pour the batter in the heated tin and cook for 20-25 minutes until risen and browned. Serve the beef with the Yorkshire puddings, onions (or add to the gravy) roast potatoes and seasonal vegetables. TIPS To Cook Rare: 20 minutes per 450g plus 20 minutes To Cook Medium: 25 minutes per 450g plus 25 minutes To Cook Well Done: 30 minutes per 450g plus 30 minutes
