Prime beef rib roast with roast vegetables and yorkshire puddings
Photo by Tam West
Even for the seasoned cook it can be a bit of a juggle with a roast meal, getting everything cooked and served hot. Warming the plates is essential and something my mother wouldn’t dream of not doing. Serve this with boiled small potatoes and a green vegetable.
See the rest of Kathy's 3-course Easter menu
For the beef & roast vegetables
|2 kgs||Beef rib roast, at room temperature|
|1 bunch||Fresh thyme|
|4||Red kumara, peeled|
|¼ cup||Olive oil|
|3 cups||Beef stock, or the vegetable water, use up to 4 cups if needed|
- Heat the oven to 230C. Season beef with freshly ground black pepper. Place fresh thyme in a roasting dish, sit beef on, ribs down, and place in the oven to roast for 15 minutes.
- Reduce the temperature to 160C. Roast beef for a further 15 minutes per 500g for beef that is still pink in the middle. Remove from the oven and place on a warmed meat dish. Sprinkle with salt and cover loosely with foil and a clean tea towel. Leave to rest in a warm place while you cook the yorkshire puddings and make the gravy. (The longer you rest the beef, the better it will be.)
- Cut the kumara, parsnips and carrots into long slices, lengthwise. Place in a large bowl, toss in the oil and season well with salt and freshly ground black pepper. Tip out into a shallow roasting dish in a single layer. Place in the oven and roast for about 1 hour until crisp and golden.
- To make the gravy, place the beef roasting dish with remaining beef fat and juices on the stovetop and stir in the flour. Cook over a medium heat, scraping the base and sides of the roasting dish to collect all meat juices and bits to give the gravy colour and flavour — about 2 minutes. Add vegetable water from your green vegetables or beef stock if using. Whisk well to remove lumps. Cook down by boiling until the gravy has a syrupy consistency and is glossy. Season to taste. Strain into a warmed gravy boat or jug.
Quick cooking guide for beef
For rare: 15 minutes per 500g
For medium to well-done: 20 minutes per 500g
- Sift the flour and salt into a large mixing jug and make a well in the centre. Add eggs, then gradually beat in the milk and water until you have a smooth batter. Cover and set aside for at least 15 minutes.
- Increase the oven temperature to 220C. Heat a 12-hole muffin tin in the oven for 5 minutes. Skim some of the beef fat from the meat juices in the roasting dish and spoon about 1 teaspoon into each hole. Heat again until the fat is smoking. Quickly pour the batter into the muffin holes, place in the oven and cook for 15 minutes or until golden and puffed.
Note: Instead of the beef fat use 1 teaspoon melted butter for each muffin hole. The butter will burn and give a lovely flavour.