On TV Tonight
- 20:00 - River Cottage to the Core - Roast Pork, Black Pudding and Gooseberries
- 21:00 - River Cottage to the Core - Blueberry Coronation Chicken and Two Course Pasty
- 22:00 - River Cottage to the Core - Pizza, Blackberry Beer and Chicken Pie
- Prep time:
- 1 hr
- Cook time:
- 2 hrs 15 min
For a traditional Sunday lunch, what could be better than Frank Bordoni's rib of beef with Yorkshire pudding
Method1. Preheat the oven to 220C/gas 8. Rub the beef with the olive oil and season with salt and pepper.
2. Place a heavy-based roasting tray on the hob and when hot, add the beef, searing quickly on all sides to colour and crisp the outside
3. Transfer to the oven and cook for 20 minutes.
4. Reduce the oven temperature to 190C/gas 5 and continue to roast the beef for 30 minutes per kilo for rare, adding another 10 minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.
5. Remove from the oven and place on a board or tray for resting. Loosely cover with foil and rest the meat for a minimum of 40 minutes before carving, letting the precious juices that have bubbled up to the surface seep back into the flesh.
6. Meanwhile, peel all the root vegetables and cut them into walnut sized pieces.
7. Cut the courgette and leeks into thick rings and slice the fennel. Slice the top off the bulb of garlic. Place everything in a large bowl, pour over the oil and toss well together.
8. Tip into a large roasting tray and roast for 30-40 minutes, stirring from time to time, until the vegetables are crisp on the outside and tender in the middle.
9. For the Yorkshire pudding, mix together the milk and eggs and a pinch of salt and pepper. Place in a mixing bowl and let stand for 15 minutes.
10. Whisk in the flour using a hand held mixer, until you have a runny batter.
11. Meanwhile place 1cm of beef dripping or fat from the beef in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm of beef dripping across the bottom.
12. Increase the oven temperature to 220C/gas 8. Heat the dripping for about 10 minutes, until it is piping hot. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 20-25 minutes, until golden brown and crispy, making sure not to open the oven door.
13. For the gravy, tip off the excess fat from the pan in which the beef was cooked. Scatter some plain flour into the pan and mix it together to make a roux.
14. Add the wine and beef stock. Cook over a medium heat, stirring constantly, until thickened. Pass through a sieve.
15. Carve the beef and serve with the roast vegetables, Yorkshire puddings and gravy.
- 1 x 4.5 kg beef ribs
- 2 tbsp olive oil
- black pepper
For the Yorkshire pudding
For the roasted vegetables
- 500 g mixed root vegetables, (eg turnips, parsnips, small potatoes, carrots)
- 1 bunches asparagus
- 2 courgettes
- 2 large leeks
- 2 bulbs fennel
- 1 bulbs garlic
- 2 tbsp olive oil
For the gravy
- 2 tbsp plain flour
- 175 ml red wine
- 200 ml beef stock