ROAST RIB OF ENGLISH BEEF

Excited for new meat recipes? Then, you shouldn’t miss the irresistible taste of roast rib of English beef. This special menu is filled with perfect ingredients like beef dripping, carrots, potatoes, and other added ingredients that truly suits to your daily meals.

Serves :

Preparation Time :

1 hour

Cooking Time :

3 hours

Preparation Method :

Preheat the oven to Gas Mark 4/180°C/350°F.
Heat the beef dripping in a large roasting tin.
Seal the beef for 5 minutes on either side in the hot dripping.
Remove the meat and put on one side.
Add all the vegetables, except the beetroot, and brown them in the hot dripping for 5 minutes. Place the vegetables on one side.
Place the rib back in the roasting tin, leaving room to add the vegetables later. Season the rib all over with salt and pepper, cover with foil and roast in the centre of the oven for 2 hours.
Make up the Yorkshire Pudding batter and set on one side. Leave it to stand for 30 minutes before cooking.
Increase the oven temperature to Gas Mark 7/220°C/425°F.
Carefully remove the cooking foil, add the vegetables, including the beetroot (drained), and roast for a further 45 minutes.
Put the extra dripping in one large Yorkshire Pudding tin and place in the oven until smoking hot. Pour in the batter and cook for the last 30 minutes.
Remove the rib of beef, vegetables and Yorkshire pudding. Carve the beef, make some Onion Gravy with the beef juices, and serve.

INGREDIENTS

150 grams beef dripping
1.8 kg rib of beef, fat trimmed
9 potatoes, peeled
2 parsnips, peeled
8 small onions, peeled
8 carrots, peeled
Salt and freshly ground black pepper (to taste)
2 packets pre-cooked Red Velvet beetroot (8 beetroot in total)
1 quantity Yorkshire Pudding batter and extra dripping or cooking fat for the Yorkshire Puddings