Beef on the Bone

Roast Rib of Beef on the bone, is one of those perfect dishes that can be served to prince or pauper and be enjoyed with equal relish.

Most butchers will remove the bones so you may need to order ahead. Meat on the bone seems to taste better and shrink less. If you forget to order in advance you will just have to visit Ennis Butchers in Rialto where Derek Bolger slowly dry-ages all his beef until it is tender and juicy and sells all his joints on the bone.

Dry-aging removes water but increases the juice content. Once tasted, this is the meat you will want to eat for your final meal.

Cooking times are meaningless if the beef is straight from the fridge so allow it to come to room temperature. For perfect rare beef, season with salt, pepper and dry mustard and brown in a hot pan. Roast in the oven at 200o C for 20 minutes per 500g plus 20 minutes over. Remove and rest for 20 minutes to allow the juices to redistribute. Add some butter and wine (red or white) to the pan juices to make gravy.

Yorkshire Pudding
After many experiments this is the recipe I have settled on. It produces perfectly risen, light as a feather puddings. The recipe is adapted from a mix of chefs but the extra eggs and the vinegar are from Brian Turner.

Ingredients: 1 large mug of Eggs, 1 large mug of Flour, pinch of Salt, 1 large mug of Milk and Water (half and half), 1tbs Malt Vinegar, 60g fat (dripping, duck fat or oil).

Set the oven to 200°C/Gas 6. Break eggs into the mug until it is almost full and add to a bowl with half the milk/water. Beat well, sift in the flour and whisk again until all the lumps have disappeared.

Add the rest of the liquid and the malt vinegar and (if you have time) allow to rest for 20 minutes.

Add a half-teaspoon of fat to each compartment in a muffin tin and place in the oven for ten minutes until hot. Pour the batter into each section of the tin and roast for 25-30 minutes.

Use up any remaining batter in a baking tin – heating the oil first as described above.