Rib of Beef
24/10/14 18:12 Filed in: British - Main
Whilst digging through my photos, I found this delicious Rib of Beef with Yorkshire Puddings and Roast Potatoes.
I made this the weekend before my Australia and China trip. Unfortunately I do not have every photo, but it is a fantastically simple dish to make. Again, I use a meat thermometer to ensure that I get the perfect medium rare temperature.
The rib was delicious, with a crusty salty outside with melt in the mouth medium rare inside. Accompanied with buttered seasonal vegetables, crunchy roast potatoes and light and fluffy puds, there is no better Sunday dinner.
Normally, I would make gravy, but in this instance I settled with horseradish sauce.
for the rib of beef [serves 2-3] :
1 rib of beef
100g plain flour
1 tbsp of English mustard powder
1 tbsp vegetable oil
salt and pepper for flour seasoning
knob of butter
horseradish sauce for garnish
for the Yorkshire puddings [serves 2]
for the crispy roast potatoes [serves 2]:
for the gravy [serves 4] :
for the rib of beef :
1) Mix the mustard powder into the flour and season well with salt and pepper.
2) Rub the flour all over the rib of beef, covering evenly. Pay off the excess.
3) Place a frying pan on the highest heat. Heat until extremely hot.
4) Add the vegetable oil, it should be almost smocking immediately. Add the rib and leave to to brown.
5) After a minute or so, flip the beef and sear the other side.
6) Place on a roasting tray.
7) Place the beef in a preheated oven, gas mark 3.
8) Cook for about 35 minutes, until the internal temperature is 48 C.
9) Remove and loosely cover with foil. Leave to rest for 15 minutes, allowing the meat to relax. Now is a great time to make the gravy if you desire.
10) Serve with butter seasonal vegetables, Yorkshire puss.
Dust the beef all over with the mustard powder and flour
Sear sand brown the rib of beef on a very high heat
Beat up the parboiled potatoes, before adding butter and oil
Brown well on one side before turning
Sear the other side till golden brown
Place on an oven tray
Heat the oil in the Yorkshire Pud tray
Prepare the vegetables
Season the still tender vegetables, add a knob of butter
Puds looking amazing
Rest the beef. Now is the time to make gravy if desired
Time to serve
Slice the beef rib
Serve with horseradish