Roast Rib Beef
A classic roast rib of beef served with golden Yorkshire puddings, rich gravy, buttered spring greens, star anise glazed carrots, and indulgent lobster mac and cheese. The ultimate showstopping roast.
Ingredients
- 5 fore rib beef
- 2 tbs salt
Gravy
- 1 onion sliced
- 1 tsp veg oil
- 400ml beef stock
- 100ml red wine
- 1 tsp Marmite
- Knob of butter
Yorkshire pudding
- 8 eggs
- 8os plain flour
- 1 pint milk
- 100g beef dripping
- Spring greens, shredded
- Butter
- 10 carrots, halved
- 6 star anise
- 50g butter
- 100g caster sugar
- Water to cover
Sauce
- ½ onion
- 2 cloves
- 1 bay leaf
- 100g butter
- 50g plain flour
- 300ml milk
- 300ml double cream
- 300g grated cheddar cheese
- 200g macaroni
- 2 lobsters, cooked and flesh removed
Method
Pre heat the oven to 200c.
Mix all the ingredients together for the Yorkshire puddings, cover in cling film then chill in the fridge overnight.
Put the beef onto a baking rack on a large tray, sprinkle in salt then roast in the oven for 3 hours.
To make the ‘mac n cheese’, warm the milk with the onion clouté. Melt the butter in a pan, whisk in the flour and then add the milk and cream. Cook the pasta as per the packet instructions.
Add ½ the cheese to the sauce and take off the heat. Drain the pasta, season the sauce, then pour onto the pasta and mix together. Pour into an ovenproof dish, and top with the lobster and cheese. Pop under the grill for 5 minutes.
In the Yorkshire pudding tins, heat the beef dripping until smoking hot then pour in the Yorkshire pudding batter and bake for 50 minutes to an hour.
For the gravy, fry the onion in oil until brown, add the wine and Marmite and bring to the boil. Then add the jus, bring to the boil and then reduce by half and finish with the butter.
Sweat the greens in a knob of butter for 2 minutes,
Place the carrots in a pan with the star anise, sugar and butter. Just cover in water then bring to the boil and cook until just soft.
Ingredients
- 5 fore rib beef
- 2 tbs salt
Gravy
- 1 onion sliced
- 1 tsp veg oil
- 400ml beef stock
- 100ml red wine
- 1 tsp Marmite
- Knob of butter
Yorkshire pudding
- 8 eggs
- 8os plain flour
- 1 pint milk
- 100g beef dripping
- Spring greens, shredded
- Butter
- 10 carrots, halved
- 6 star anise
- 50g butter
- 100g caster sugar
- Water to cover
Sauce
- ½ onion
- 2 cloves
- 1 bay leaf
- 100g butter
- 50g plain flour
- 300ml milk
- 300ml double cream
- 300g grated cheddar cheese
- 200g macaroni
- 2 lobsters, cooked and flesh removed
Method
Pre heat the oven to 200c.
Mix all the ingredients together for the Yorkshire puddings, cover in cling film then chill in the fridge overnight.
Put the beef onto a baking rack on a large tray, sprinkle in salt then roast in the oven for 3 hours.
To make the ‘mac n cheese’, warm the milk with the onion clouté. Melt the butter in a pan, whisk in the flour and then add the milk and cream. Cook the pasta as per the packet instructions.
Add ½ the cheese to the sauce and take off the heat. Drain the pasta, season the sauce, then pour onto the pasta and mix together. Pour into an ovenproof dish, and top with the lobster and cheese. Pop under the grill for 5 minutes.
In the Yorkshire pudding tins, heat the beef dripping until smoking hot then pour in the Yorkshire pudding batter and bake for 50 minutes to an hour.
For the gravy, fry the onion in oil until brown, add the wine and Marmite and bring to the boil. Then add the jus, bring to the boil and then reduce by half and finish with the butter.
Sweat the greens in a knob of butter for 2 minutes,
Place the carrots in a pan with the star anise, sugar and butter. Just cover in water then bring to the boil and cook until just soft.
