Roast Rib of Beef with Yorkshire Pudding

Roast beef

• 1 medium Beef prime rib roast, bone-in
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 1 tbsp Beef tallow

Yorkshire puddings

• 140 g Plain flour
• 3 Egg
• 200 ml Whole milk
• ½ tsp Fine sea salt
• 60 g Beef tallow

Gravy

• 1 tbsp Plain flour
• 400 ml Beef stock

1. Take the beef out of the fridge 45 minutes before cooking so it loses its chill. Heat the oven to 220°C (430°F).
2. Pat the beef dry, then season all over with the salt and pepper. Rub with the tablespoon of beef tallow, then set the beef in a roasting pan, bone-side down.
3. Roast for 20 minutes to brown well, then reduce the oven to 180°C (355°F). Continue roasting for 35 to 45 minutes for medium-rare, or until a thermometer reads 55 to 57°C in the thickest part.
4. Lift the beef onto a board and rest for 20 to 30 minutes, loosely covered. Pour off the fat from the roasting pan into a heatproof bowl and reserve it for the Yorkshire puddings, leaving the browned juices in the pan.
5. While the beef rests, make the Yorkshire batter: whisk the flour and salt in a bowl, then whisk in the eggs until smooth. Gradually whisk in the milk to make a thin batter, then leave it to stand while the oven heats.
6. Increase the oven to 220°C (430°F). Put a muffin tin in the oven with about 1 tsp of the reserved beef tallow in each cup and heat for 8 to 10 minutes until the fat is smoking hot.
7. Carefully pour the batter into the hot tin, filling each cup about halfway. Bake for 18 to 22 minutes until well risen, deep golden, and crisp at the edges; do not open the oven door during baking.
8. Make the gravy: set the roasting pan over a medium heat on the hob and stir in the tablespoon of flour. Cook for 1 minute, then gradually whisk in the beef stock, scraping up the browned bits, and simmer for 3 to 5 minutes until glossy and lightly thickened.
9. Carve the beef into thick slices. Serve with the Yorkshire puddings and the gravy on the side.

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