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.
Serves 8
3 onions, peeled and each sliced into four circles
prime rib of beef on the bone (weighs about 5kg), room temperature for 1 hour prior to cooking
½ tsp olive oil
115g strong plain flour, sieved
2 free range eggs, beaten
300ml milk
Oil or beef dripping, as needed
Sea salt, as needed
Black pepper, as needed
Preparation Time: 15 minutes. Cooking Time: 2 hours + 15 minutes.
1. Line the base of a large AGA Roasting Tin (or deep roasting tin if cooking in a fan oven) with Bake-O-Glide. Place the onion slices into the pan and the meat on top.
2. Massage the olive oil into the fat of the meat, which will help the seasoning to ‘stay put’. Grind seasoning over the fat.
3. Place in the oven. CAST OVEN: Slide the roasting tin onto the lowest set of runners in the roasting oven or oven on R8 setting. FAN OVEN: preheated to R6/200°C/400°F. Roast the ribs for 12-15 minutes per 500 g (1 pound) plus 30 minutes – this size roast should take about 2-2½ hours. The shorter time gives a rarer inside.
4. To make Yorkshire pudding batter, 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 and seasoning. The batter should resemble the consistency of single cream.
5. Place into a jug and leave to stand for at least 30 minutes or until you are ready to use it.
6. When meat is cooked, remove from the oven, place on a warmed plate, cover with foil and leave for 30 minutes to rest.
7. Place a teaspoon of oil or fat in each hole of a 12-hole muffin tin and heat. CAST OVEN: on the 3rd or 4th runner of the roasting oven or oven on R8 setting. FAN OVEN: preheated to R8/210°C/425°F. Heat for about 5 minutes until very hot.
8. Whisk the Yorkshire pudding batter again then pour it into the hot fat. Return tin to the oven and cook for 15-20 minutes or until risen and golden brown.
9. Serve slices of roast beef with Yorkshire puddings, roast potatoes, onion gravy and vegetables.
To complete your roast dinner, you might also enjoy the following fail-safe recipes:
