Method
Serves 6
Roast Rib or Beef
Rub the joint thoroughly with the paste and leave unrefrigerated
for at least four hours before cooking.
Pre-heat the oven to its highest temperature - around 260C.
Meat should cook at 16 to 18 minutes per 500g for medium rare to
medium.
Place the meat on a tray bone side down and cook for first time
slot at 260C.Turn the oven down to 170C.
Take meat out of oven and rest somewhere warm covered with foil
for twenty minutes.
Put the roasting pan on heat sprinkle in a little flour and move
with wooden spoon until colouring and de-glaze with a generous
slosh of red wine making sure all the browning and detritus of the
paste incorporates. Finish with salt and pepper and the juices from
the resting meat.
Yorkshire Puddings
Sift flour into a bowl and add salt. Whisk the eggs, egg white
and milk together and add to the flour whisking to a smooth batter.
The consistency of the batter should be similar to pouring cream.
Cover with plastic wrap and place in the fridge to rest for 24
hours.
Bring the oven back up to 220C.
Put a 1tsp of dripping into the bottom of 8 individual muffin
moulds and place in the oven for 5min to allow the dripping to
become very hot.
Pour in the Yorkshire pudding batter until the moulds are ¾ full
then return to the oven and cook for approx 20 to 25 minutes.
Remove from oven and keep warm.