Roast beef and yorkshire pudding is a match made in heaven. I would be an infinitely sadder person were I to be forbidden to eat it. I always prepare this for our new year's day celebratory meal. Sighs of pleasure burst forth with each mouthful. It definitely swings the year to a good start. It doesn't take too much effort to prepare. All that's needed is time. As the delicious smell of the roast wafts around the house, I look forward to the year ahead and hope that every house is blessed with good, wholesome food for the family to share throughout the year.
a joint of prime rib of beef
1 tbsp. of olive oil
1 tsp. mixed dry herbs
2 tsps. salt
2 tsps. plain flour
1 tsp. mustard powder
Pre-heat the oven to 450°F/ 230° C.
Rub the surface of the beef with the olive oil, then sprinkle with salt and herbs all over. Mix the mustard powder and flour together and coat the fat of the beef joint. Stand the beef on the rib bones on a roasting tin with a rack. Scatter onion slices and carrots at the bottom of the roasting tin and add water (about an inch, do not let the water touch the meat). Roast for ten minutes, then lower the temperature to 350° F/ 180° C. Roast for the following times per 500 gms. :
Rare: 12 minutes + extra 10 minutes if necessary
Medium: 15 minutes + extra 15 minutes
Well done: 20 minutes + extra 20 minutes
Internal temperature guides:
The meat should register the following temperatures in a meat thermometer:
Rare: 60° F/140° C
Medium: 70° F/ 160° C
Well done : 80° F/ 175° C
When the roast is done, take it out of the oven and transfer it to a warmed serving dish, cover loosely with foil and leave to rest. Drain and strain the pan drippings and use for the gravy. Cook the yorkshire pudding.
1 c. plain flour
1 c. milk
1/4 tsp. salt
1 tbsp. cold water
cooking oil or drippings
Prepare the Yorkshire pudding batter while the roast is in the oven.
Sift the flour and salt together in a mixing bowl. Make a well in the center and drop in the egg. Whisk while adding the milk gradually, until the mixture turns into a smooth lump free batter. Strain into a jug, cover and refrigerate for an hour.
Take the batter out of the fridge and mix in 1 tbsp. of cold water. Working quickly but carefully, fill each muffin pan 2/3 full with batter.
Bake for 15 to 20 minutes or until risen, golden and crisp. To make extra crisp puddings, transfer them upside down onto a baking tray and let the bottoms crisp up for 3-5 minutes. Serve with the beef and gravy.
Strain the pan drippings and skim off the fat. Take 2 tbsps. of the fat and add 2 tbsps. of plain flour. Stir with a wooden spoon and cook for 1 minute. Stir in two cups of stock (from the drippings plus add more) or stock cube dissolved in water, gradually while stirring. Add 1/2 tsp. dried mixed herbs or 1 bay leaf. Simmer for a few minutes. Season with salt and pepper to taste.
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