mustard roast rib of beef with yorkshire pudding

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Cooking receipe to make mustard roast rib of beef with yorkshire pudding under category Aga Recipes. You may find some video clips related to this receipe below.

mustard roast rib of beef with yorkshire pudding

2bone rib of beef weighing about 3kg

1 tbsp plain flour

1 tbsp mustard powder

salt and freshly ground black pepper

yorkshire pudding:

125g plain flour

1/2 tpsn salt

300ml milk

2 eggs

3 tbsp hot fat from beef

gravy:

150ml red wine such as cabernet sauvignon

600ml beef stock

Place the rib of beef fatside up in the small roasting tin.

In a small bowl mix the flour with the mustard and season with salt and pepper. Rub the mixture over the joint.

Slide the roasting tin onto the third set of runners down in the roasting ovenand cook for 20 to 30 minutes or until the fat is beginning to brown.

Baste the beef and lower the roasting tin to the fourth set of runners down.

Cook for a further 1 1/2 hours approximately basting every 20 to 30 minutes; allow 12 minutes per 450g for rare beef 15 minutes per 450g for medium.

Meanwhile make the yorkshire pudding batter.

Sift the flour and salt into a bowl.

Make a well in the centre and whisk in half the milk then add the eggs and season with pepper.

Beat together until smooth add the rest of the milk and whisk again.

Cover and leave the batter to rest in the refrigerator for at least 1 hour.

Place the beef on a carving dish cover loosely with foil and leave to rest in the simmering ovenwhile cooking the yorkshire pudding and making the gravy.

Pour 3 tbsp fat from the joint into a 230 x 180mm base measurement roasting tin. Place in the roasting ovenon the second set of runners.

Heat for 5 minutes or until the fat is so hot that it is almost smoking.

Give the pudding batter a stir and pour into the tin.

Cook for 25 minutes or until the yorkshire pudding is well risen golden and crisp.

Meanwhile make the gravy.

Skim any fat off the sediment in the roasting tin.

Pour in the wine and boil vigorously on the boiling plateuntil very syrupy. Pour in the stock and boil until syrupy; there should be about 450ml gravy.

Check the seasoning.

Remove the rib bone and carve the beef. Serve with the gravy yorkshire pudding golden roast vegetables and a green vegetable.

Leaving the joint to rest allows the juices that have risen to the surface of the meat during cooking to seep back into the flesh and set. To check the joint is cooked insert a skewer into the thickest part press the surface hard and watch the colour of the juices: for rare meal they will be slightly red; for medium theyll be pink; for well done they should run clear

If short of ovenspace or concerned about the temperature of the ovendropping cook the yorkshire Pudding before the beef and reheat before serving.

Only good quality tender joints of beef are suitable for roasting. When purchasing a joint allow about 225g per person for a boned rolled joint; 300 to 350g per person for meat on the bone. Weigh the joint and bring it to room temperature before cooking.

Serves 8

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