Traditional
Roast Beef Recipe

Traditionally, we generally serve roast beef with Yorkshire Pudding, crunchy roast potatoes a good, home-made gravy made from the meat juices and a side dish of horserdaish sauce.

This particular roast beef recipe is from celebrity British chef, Delia Smith. Although this recipe uses rib of beef on the bone, you could if you prefer use sirloin or topside. Personally though, I find rib of beef more succulent and flavorsome, plus the bones produce extra juices which helps create a better gravy.

Roast Ribs of Beef with Yorkshire Pudding
and Fresh Horseradish Sauce

For the Gravy:
1 oz (25g) plain flour (about 1 heaped tablespoon)
approximately 1 3/4 pints (1 litre) beef or vegetable stock

For the Yorkshire Pudding Recipe:
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For the Fresh Horseradish Sauce Recipe:
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METHOD

• Preheat the oven to 475F/240C/gas mark 9.
  

• Combine together the flour, mustard powder and salt and pepper and roll the beef in it. Then place the beef in a solid roasting tin with the onion tucked underneath.
  

• Place the beef in the oven just above the center and give it 20 minutes on the initial high setting. Then turn the heat down to 375F/190C/gas mark 5 and roast for 15 minutes per pound (450g) for rare, adding a further 15 minutes for medium rare or 30 minutes for well done.
  

• About every 20 minutes, remove the meat from the oven and baste it with the fat and juices in the roasting tin.

• Prepare the Yorkshire Pudding batter.
  

• When the beef is cooked, remove it from the roasting tin and place on a cutting board. Cover it loosely with kitchen foil and leave to rest in a warm place for up to 1 hour.

Now while that's happening you can start roasting the potatoes. Once that's under way, the next stage of this roast beef recipe is to make the gravy:

• Remove the onion from the roasting pan ands spoon off any excess fat (which can be used for the Yorkshire Pudding) - you will need around 2 tablespoons of fat for this amount of gravy.
  

• Place the roasting tin over a medium heat and sprinkle the flour into the fatty juices. Then using a wire whisk, blend in the flour using a circular movement.
  

• When you have a smooth paste, slowly add the hot stock whisking all of the time, and scraping the base of the tin to incorporate all of the residue from the roast.
  

• When the gravy is simmering, taste it and check the seasoning. Allow it to simmer gently for a while to reduce slightly to concentrate the flavor.

Finally, during the last 30 minutes of cooking time for the roast potatoes, you can cook the Yorkshire Pudding.

This particular roast beef recipe is a personal favorite of mine and is always very well received by my guests. Although the recipe is easy to follow, you must take particular care with the timing as the roast potatoes and Yorkshire Pudding must be served immediately they are cooked, straight from the oven.

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