ROAST RIB OF BEEF WITH YORKSHIRE PUDDINGS

I enjoy going back to the basic instructions of any dish from time to time. The

method for roasting any joint of meat is always the same. Start it in a very hot oven for half an hour or so, to brown and flavour the surface, then reduce the oven temperature to 180°C/fan 160°C/gas 4 to complete the roasting (or even 160°C/fan 140°C/gas 3 if you’ve got time). Cooking at this lower temperature reduces the moisture loss, giving you much juicier meat. more to 230°C/fan 210°C/gas 7 to cook the Yorkshire puddings. While the beef is roasting, make the Yorkshire pudding batter. Sift the flour and salt into a bowl, make a well in the centre and break in the eggs. Whisk together, then gradually whisk in the milk to make a smooth batter with the consistency of double cream. Leave to rest for 30 minutes.

You’ll need 2 x 4-cup Yorkshire pudding trays – the ones that are 10cm (4in) in diameter. Pour a teaspoon of the reserved beef fat into each cup and heat in the oven for a couple of minutes.

Divide the batter between the 8 cups and place in the hot oven for 25-30 minutes, until nicely risen and brown.

To make the gravy, place the beef roasting tin over a medium heat on the hob. Sprinkle in the flour, stir with a wooden spoon and then add the stock or water, scraping the base of the tin to release the caramelised juices. Simmer until reduced to a well-flavoured gravy. Strain into a jug and keep warm. Uncover the beef and pour any juices into the gravy. Run a knife between the bones and the eye of the meat in an L-shaped motion, then remove it in one piece to a board, ready for carving into slices.

Serve the beef on warmed plates with the Yorkshires and gravy, plus roast potatoes, stir-fried brussels sprouts, glazed carrots (recipes all on this page) and some horseradish sauce.

Serves 8

● 2-bone rib of beef (about 2.5kg/5lb 8oz), chined (cut across the back bone) but not trimmed

● Salt and freshly ground black pepper

● Horseradish sauce, to serve

For the Yorkshire puddings

● 225g (8oz) plain flour

● ½tsp salt

● 4 eggs

● 300ml (½pt) whole milk

For the gravy

● 1tbsp plain flour

● 300ml (½pt) chicken stock, beef stock or water

Take the beef out of the fridge a couple of hours before roasting. Preheat the oven to 230°C/fan 210°C/gas 8.

Season the beef. Put it in a roasting tin, place in the oven above the potatoes and roast for 30 minutes. Then turn the oven down to 180°C/fan 160°C/gas 4 and roast until the meat at the centre of the joint, near the bone, reaches 50°C for rare, 55°C for medium-rare or 60°C for medium – check with a temperature probe. The cooking time should be about 1 hour 30 minutes in all. Remove and transfer to a tray, cover with foil and leave to rest for 30 minutes. The core temperature will rise by about 5°C. Pour off the fat from the roasting tin into a small bowl.

When you’ve taken the beef out of the oven, increase the temperature once