On TV Tonight
- 20:00 - River Cottage to the Core - Plum Compote, Waldorf Salad and Flapjacks
- 21:00 - Hairy Bikers Everyday Gourmets - Party Food
- 22:00 - MasterChef: The Final Three - MasterChef
- Prep time:
- 25 min
- Cook time:
- 1 hr 30 min
If you fancy sitting down to a roast, try this juicy and succulent rib of beef with all its magnificent trimmings by Brian Turner
Method1. Preheat the oven 240C/gas 9. Place the beef in a tin and roast for 20 minutes. The high temperature helps give the joint a good colour and texture.
2. Turn the oven temperature down to190C/gas 5. Continue cooking the joint using the following guide as an indicator of time:
14-15 minutes for every 500 g meat will give you rare-cooked meat
20-21 minutes for every 500 g meat will give you medium-cooked meat
25-27 minutes for every 500 g meat will give you well-done meat
3. Half an hour before the meat is ready, combine the horseradish and mustard. Remove the beef from the oven and brush with this mixture.
4. Mix the melted butter with the breadcrumbs and add the salt, pepper and coriander. Heap the herby crumbs onto the horseradish--coated meat. Return the meat to the oven and continue roasting for 30 minutes. Make the sauce while the meat is cooking.
5. For the gravy. Place the pan over a gentle heat and add the duck or goose fat. Tip in the onions and cover and cook until softened - this should take around 15 minutes. Increase the heat and fry until coloured. Drain away any excess fat.
6. Add the Madeira and port, and cook down until reduced by about two-thirds. Pour in the stock and simmer until reduced by a further third. Taste for seasoning and set aside.
7. Take the meat out of the oven and leave to rest for 20 minutes before carving. While the meat is resting, make the Yorkshire puddings. Turn the oven temperature up to 220C/gas 7.
8. For the Yorkshire puddings, combine all the ingredients and beat until the mixture is smooth. It should have the consistency of double cream.
9. Spoon a teaspoon of duck or goose fat in the bottom of 18 individual bun tins and heat in the oven until the fat begins to smoke.
10. Remove the tins from the oven and pour in enough batter to reach the top of each bun tin. Bake for about 10 minutes, without opening the oven door.
11. Carve the beef and arrange on plates. Reheat the gravy and place 3 puddings on each plate. Pour over the gravy and serve straight away. This dish goes particularly well with cauliflower cheese.
For the beef
- 1 3-bone rib of beef
- 2 tbsp creamed horseradish
- 1 tbsp mustard
- 60 g unsalted butter, melted
- 225 g fresh white breadcrumbs
- salt and black pepper
- 1 bunches coriander, chopped
For the Yorkshire puddings
For the onion gravy
- 25 g duck or goose fat
- 225 g onions, thinly sliced
- 85 ml madeira
- 85 ml ruby port
- 450 ml veal stock
- salt and black pepper