Roast Rib of Beef with Roast Potatoes, Spiced Red Cabbage and Yorkshire puddings
10-12 with leftovers
5 rib of Scotch Beef PGI, approximate weight 4 kg
Small bunch thyme or 1 tbsp dried thyme
Salt and Pepper
The pan juices
1 wineglass full of red wine, about 200 ml
700 ml beef stock
4 tbsp Dijon mustard
2.5-3 kg floury potatoes such as King Edwards or Maris Piper, peeled and cut into big pieces
4 tbsp plain flour seasoned with 1 tsp salt and ½ tsp ground black pepper
4 tbsp Beef dripping (you can buy beef dripping in jars at most butchers or large supermarkets, but better still, wait for the fat that will be released from the joint you're going to be roasting)
SPICED RED CABBAGE
A small knob of butter and a tbsp oil
1 medium red cabbage, 750g - 1kg, thinly sliced
1 red onion, thinly sliced
4 strips of orange zest and the juice of 1 orange
4 tbsp light muscovado sugar
2 tbsp red wine or balsamic vinegar
100 ml red wine
1 cinnamon stick
½ tsp salt
Ground black pepper
To Finish: 25 g butter and 1 rounded tbsp redcurrant jelly
YORKSHIRE PUDDINGS (makes 12)
200 g plain flour
½ tsp salt
2 large eggs
200 ml milk mixed with 100ml water
Beef dripping or vegetable oil (approx 2 tbsp)
Cooking instructions for the rib roast:
- Preheat the oven to 210°C.
- Place the joint of beef in a suitably large roasting tin.
- Roughly separate the leaves from the thyme stalks, it doesn’t matter if there are small sprigs too, and sprinkle this and the seasoning all over the meat and rub it well into the joint.
- Roast in the oven for about half an hour then reduce the oven temperature to 170°c and reset the timer for a further hour and a half, basting the meat with its own fat and juices from time to time. (When you check the meat, carefully spoon some of the liquid fat out of the tin to a small bowl to use in roasting the potatoes).
- If the meat is browning too fast, place a double thickness of baking parchment or foil loosely over the fat layer and continue.
- After a total cooking time of one and three-quarter hours, put the meat tin on a lower oven shelf to allow space at the top if you are roasting the potatoes
- Spoon some of the roasting juices over the potatoes with an extra scrunch of salt, and roast for about 45 minutes, turning now and again to ensure crunchiness all around and once the meat tray is taken out, turn up the heat to crisp the roasties.
- Once the meat is done remove it to a warm serving platter and cover lightly with foil and insulate with tea towels to keep it as warm as possible, allow the meat to rest while you cook the Yorkshire puds, reheat the spiced cabbage and cook a green vegetable of your choice.
- To make the gravy, spoon most of the fat from the pan to a heat-proof bowl and spoon off a bit more fat. Place the pan over low heat and pour in the wine, stir well to deglaze the tin, scraping up all the lovely sticky bits from the meat, that will provide all the flavour of the gravy. Add the stock, stir well and bring to the boil, whisk in the mustard, and keep stirring over medium heat while the sauce gradually reduces and thickens, then transfer to a warm jug and keep warm.
- Transfer the vegetables to warmed serving dishes and the Yorkshires puddings (recipe link at the bottom of the page) to a platter and keep all warm while you carve the meat.
Cooking instructions for the Roast Potatoes
- Bring the potatoes in a large pan of salted cold water to the boil and vigorously par-boil for 5 minutes, drain the pan thoroughly, then shake the potatoes in the pan to help the steam escape and bash up the edges a little. This will help with the crisping process later.
- Put the beef dripping into a large roasting tin and melt it in a hot oven, then place on the worktop.
- When the potatoes are cool enough to handle, pick up each individually and roll it around in floury hands (using the seasoned flour) before placing in the roasting tin. Continue until the roasting tin is full, turn the potatoes in the fat to coat all over. Cool then cover and chill until ready to pop in the oven.
- When ready to roast the potatoes, sprinkle with a little more salt, make sure they go into a hot oven, about 210°c for about ¾ hour, turning regularly until evenly golden brown and crisp.
Cooking instructions for the Spiced Red Cabbage
- Soften the onion in the oil and butter for a few minutes over a medium heat in a large pan. Add the cabbage and soften a little.
- Add the orange, sugar, vinegar, wine, cinnamon, salt and pepper. Bring to just below boiling point, stirring until all the sugar is dissolved.
- Cover with a lid and simmer gently for about an hour to an hour and a half until the cabbage is very tender. Stir in the butter and redcurrant jelly, check the seasoning. (If making ahead, allow to cool then chill until you are ready to thoroughly reheat the cabbage).
Cooking instructions for the Yorkshire puddings
- Sift the flour and salt into a mixing bowl, make a well in the centre and crack in the eggs. Pour about a third of the milk and water in and with a balloon whisk, starting in the middle, begin to mix incorporating the flour bit by bit until you have a smooth mixture. Stir in the rest of the milk and leave to stand in the fridge for at least 30 minutes. (The mixture can be made up to 24 hours ahead.)
- Heat the oven to 210° C.
- Put about half a teaspoon of dripping or oil into 10 of the holes in a muffin tin and heat the tray for five minutes in the oven.
- Half fill the holes with batter and cook in the oven for 25 to 30 minutes until well risen and crisp. Don’t undercook otherwise the bases will be soggy.
When cooking for bigger numbers it pays to be well organised and to prepare in advance. The potatoes, Yorkshire pudding batter and the red cabbage can all be prepared the day before and chilled until you are ready to cook.
Don’t forget to warm the plates, serving dishes and a jug for the gravy, and make sure the carving knife is really sharp so that you can do justice to the meat and carve it beautifully thinly.
Serve with a choice of horseradish sauce and mustard, and more of your favourite vegetables.