ROAST RIB OF BEEF WITH YORKSHIRE PUDDINGS

Preparation 20 minutes, plus chilling Cooking about 2 hours 30 minutes Serves 10

3kg rib of Scotch Beef PGI, on the bone 1kg shallots, peeled and halved lengthwise 3 heads of garlic, cut in half widthwise 2 tbsp olive oil juice of 2 oranges 3 tbsp wholegrain mustard 3 tbsp light muscovado sugar leaves from 6 sprigs of thyme finely grated zest of ½ orange 2 tsp coarse sea salt freshly ground black pepper

FOR THE YORKSHIRE PUDDINGS

225g plain flour 2 medium eggs 300ml milk mixed with 200ml water beef dripping

FOR THE GRAVY

100ml red wine 2 tbsp port or redcurrant jelly 1 tbsp Dijon or English mustard

1 Heat the oven to 220°C (200°C fan oven) gas mark 7.

2 To make the Yorkshire puddings, sift the flour with a pinch of salt into a mixing bowl. Make a well in the centre and crack in the eggs. Pour in a third of the milk and water and, with a balloon whisk, gradually incorporate the flour into the middle until you have a smooth mixture. Stir in the rest of the milk and water and leave to chill for at least 30 minutes.

3 Weigh the joint and calculate the cooking time: 15 minutes per 500g plus 30 minutes for rare beef; 20 minutes per 500g plus 30 minutes for medium; 25 minutes per 500g plus 30 minutes for well done.

4 In a large roasting tin, toss the shallots and garlic in the oil. Roast for 15 minutes, then pour over the orange juice.

5 Score a criss-cross pattern deeply into the fat of the beef, making sure the knife does not touch the flesh.

6 Mix together the mustard, sugar, thyme, orange zest, salt and freshly ground black pepper and rub it all over the beef.

7 Set the beef on top of the shallots and return to the oven. After 15 minutes, turn the oven temperature down to 190°C (170°C fan oven) gas mark 5.

8 Check that the beef is not browning too quickly and that the shallots and garlic are slightly moist, adding 100ml water if necessary, then cover loosely with greaseproof paper.

9 Once cooked, leave the meat to rest, covered with foil, for 20 minutes in a warm place.

10 Turn the oven up to 210°C (190°C fan oven) gas mark 7. Add ½ tsp beef dripping into each hole of a 12-cup muffin tin. Put the tin in the oven until the fat is very hot. Take the tin out and divide the pudding batter between the holes. Cook in the oven for about 20 minutes until risen and golden brown.

11 To make the gravy, skim away any fat from the surface of the pan juices and set the roasting pan on the hob over a medium heat. Stir in the wine, 100ml water and port or redcurrant jelly. Simmer to reduce the liquid a little. Add the mustard and simmer until the sauce is rich and thickened.

12 Carve the meat thinly and serve with the Yorkshire puddings, gravy and seasonal vegetables.