3 x rib of beef on the bone, weighs about 5kg (11 lb)
½ tsp olive oil
3 onions, peeled and each sliced into four circles
Roast Potatoes Ingredients
1.3kg (3 lb) potatoes, such as Maris Piper
Oil, goose fat or beef dripping
Yorkshire Puddings Ingredients
115g (4 oz) strong plain flour, sieved
2 free range eggs, beaten
300ml (½ pint) milk
Pinch of salt
Oil or beef dripping
We all know the power of a great roast dinner. Having piles of people around the table, fighting terribly politely over the last Yorkshire pudding, is one of the things that makes weekends worthwhile. Don’t forget to cook more beef than you need for some scrumptious sandwiches later.
Take the meat out of the refrigerator an hour before cooking this will allow it to come to room temperature. Massage the olive oil into the fat of the meat, which will help the seasoning to ‘stay put’. Grind seasoning over the fat. Place the onion slices into the base of the large AGA roasting tin and the meat on top of the onion.
Slide the roasting tin onto the lowest set of runners in the roasting oven. Cook the ribs for 12-15 minutes per 500g plus 30 minutes – this size roast should take about 2-2½ hours. The shorter time gives a rarer inside. When cooked remove from the oven, place on a warmed plate, cover with foil and leave for 30 minutes to rest.
If you prefer the meat can be moved down to the baking oven after cooking for 1½ hours so that roast potatoes, parsnips and Yorkshire Puddings can be cooked in the roasting oven.
Make the gravy by adding two tablespoons of flour to the fat and onions in the roasting tin, stir well then add 600ml stock or a mixture of red wine and stock. Whisk together. Pour the liquid into a saucepan and bring to boiling whisking continuously, strain through a sieve and serve separately.
Peel the potatoes and cut into even sized pieces. Parboil in salted water on the boiling plate for 3-5 minutes then drain well. Fluff the potatoes up slightly by shaking them in the saucepan with the lid on.
Heat the fat in a roasting tin or AGA baking tray on the flat floor grid of the roasting oven until very hot. Add the potatoes and roast, turning occasionally, for about 1-1¼ hours, depending on their size, until they are golden and crisp.
8-10 medium size
Peel the parsnips and cut each into 3 even size pieces, cook in hot fat in the roasting oven, for about 30-40 minutes depending upon the size.
1 kg (2.2lb)
Peel the carrots and cut into batons. Place in a saucepan with barely enough water to cover, add 1 tsp salt if desired. Bring to the boil and boil for 3 minutes, drain off the water and transfer to the simmering oven for about 20 minutes. Serve with a small knob of butter and garnish with chopped parsley.
Use this method for all steamed root vegetables when the simmering oven is in use.
Sift the flour into a bowl, make a well in the centre and pour in the eggs and half of the milk, whisk until all are incorporated then whisk in the remaining milk, the batter should resemble the consistency of single cream. Place into a jug and leave to stand until you are ready to use it.
Heat a little fat in a 12-hole muffin tin on the floor of the roasting oven, until very hot. Whilst the Yorkshire pudding batter again then pour it into the hot fat. Return to the roasting oven on the third or fourth set of runners down and cook for about 20 minutes or until risen and golden.
Tip: if you prefer these can be made in the morning then reheated for a few minutes in the roasting oven.
If you like this recipe, you may also like The Ultimate Roast Chicken