- 4-rib beef roast with top flap (about 4kg), bones trimmed (see Notes)
- 1 onion, thickly sliced
- Olive oil, to brush
- 1 1/2 teaspoons plain flour
- 1 cup plain flour
- 2 eggs
- 1/2 cup milk
- 2 tablespoons melted fat from the beef
- Step 1Preheat oven to 230C. Calculate the beef cooking time by allowing 30 minutes to brown, then 10 minutes per 500g for very rare, 12 minutes for medium and 20 minutes for well done. Put the onion slices in the centre of a baking tray.
- Step 2Rub the beef with oil and season with 1/2 teaspoon salt and pepper. Place the onion in a roasting pan and sit the beef on top, then roast on the middle rack of the oven for 30 minutes to brown the meat well. Reduce heat to 160C. Continue to roast for the calculated cooking times (1 hour 20 minutes for very rare for a 4kg 4-rib beef roast).
- Step 3Remove beef from the oven. Lift on to a board, loosely cover with foil and rest for 30 minutes.
- Step 4To make the Yorkshire puddings: Place the flour and 1 teaspoon salt in the bowl of a food processor and whiz a few times. Add eggs, milk and 100ml water and process until smooth. Set aside for 30 minutes. While the beef is resting, turn the oven up to 220C.
- Step 5Divide the fat between 8 muffin tins. Place tins in the oven for 5 minutes, then carefully remove and quickly pour in the batter.
- Step 6Bake for about 20-25 minutes until puffed and golden. Serve immediately. Meanwhile, place the roasting pan on the stove over medium heat.
- Step 7If the onion isn’t already caramelised, cook for a further 2-3 minutes until caramelised. Sprinkle in the flour, stir well, then add 1/2 cup hot water. Scrape base of the pan with a wooden spoon to release cooking juices. Gradually add a further 500ml hot water and simmer, stirring, for 4-5 minutes until reduced to a wellflavoured gravy. Strain into a clean saucepan. Uncover the beef and pour any juices into the gravy.
- Step 8Carve the beef and serve with gravy and Yorkshire puddings.
- High protein
- Low carb
- Low sodium
- Low sugar
- Lower gi
Ask your butcher to leave the top flap and do this for you.
* Roasting meats on the bone is a great way to ensure the meat doesn’t dry out. A beef rib roast is perfect served medium-rare. The meat can be trussed at intervals to keep the shape intact.
* Serve leftover meat cold, sliced very thinly with crusty bread and mustard.
- Author: Valli Little, Food director – delicious.
- Image credit: Ian Wallace
- Publication: Taste.com.au