Roasted Rib of Beef with Yorkshire Pudding

Serves 10-15

Roasted Rib of Beef with all the trimmings

Ingredients:

• 1 x 5 bone Rib of Scottish Beef (oven ready)
• 500 ml Veal Jus
• 125 ml Red wine
• 250 ml Whole Pasteurised Egg or Equivalent Fresh
• 250 grm Plain flour
• 250 ml Milk
• 50 ml Vegetable oil
• 250 gm Carrots
• 250 gm Celeriac
• 250 gm Parsnips
• 1/2 bunch Thyme
• 1.5 kg Savoy cabbage
• 100 gm Unsalted butter
• Seasoning

Method:
1. Combine equal amounts of pasteurised egg, milk and flour and whisk until a smooth mixture is achieved. Season. Refrigerate.
2. Season the rib of beef well (due to size of joint) and place in a roasting tray, cook in a pre heated oven (180c) for one hour.
3. After one hour remove from the oven and remove the bones, place back in the oven for a further 30 minutes. Remove from oven and place on a cooling rack and allow to rest. This timing will cook the beef rare.
4. To cook the Yorkshire pudding, pour a little oil into your individual non-stick moulds (place all the moulds on one tray) and pre heat in the oven (180c).
5. When the oil is piping hot, (taking great care) pour in your pudding mixture, filling the mould half way, return to oven and cook for 25 - 30 minutes.
6. Shred the cabbage and cook with the butter and a little water in a thick-bottomed pan until tender. Season.
7. Peel all the root vegetables and dice roughly into 2cm squares.
8. Sauté in a roasting tin with the thyme, place in a hot oven until cooked, approximately 40 - 50 minutes.
9. Reduce the red wine by half, then add the veal jus, check seasoning.
10. Remove the Yorkshire puddings from moulds (they should be crisp) and open the middle slightly, put a portion of cabbage and root vegetables inside. Place onto your plate.
11. Slice one thick slice of the beef and lay over the pudding.
12. Pour gravy around and serve.

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