ROAST RIB OF BEEF & YORKSHIRE PUDDINGS

One to make the meat lovers go weak at the knees!

HANDS-ON TIME 20MIN, PLUS RESTING. COOKING TIME ABOUT 2½HR. SERVES 6 WITH PLENTY OF LEFTOVERS FOR THE BEEF ✶✶ 3kg (6½lb) rib of beef ✶✶Dijon mustard ✶✶ 3 fresh bay leaves ✶✶2 thyme sprigs FOR THE YORKSHIRE PUDDINGS ✶✶ 125g (4oz) plain flour ✶✶ 300ml (½ pint) milk ✶✶2 medium eggs ✶✶6tsp fat from the beef roasting tin FOR THE GRAVY ✶✶ 1tbsp plain flour ✶✶200ml (7fl oz) red wine ✶✶200ml (7fl oz) hot beef stock ✶✶ 1tsp redcurrant jelly 1 Preheat the oven to 220°C (200°C fan) mark 7. Put the beef on a board and use a knife to spread a little mustard over the meat (not the fat). Season well. 2 Put the bay leaves and thyme sprigs in a large roasting tin, sit the beef on top, then add 300ml (½ pint) water. Roast for 20min. 3 Reduce the oven temperature to 170°C (150°C…

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Good Housekeeping Christmas Collection (Digital) - 1 Issue, Good Housekeeping Christmas Collection 2016

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