serves:6 - 8
- 2.5kg (51/2lb) rib of beef on the bone, French trimmed (ask your butcher)
- For the Yorkshires
- 100g (4oz) plain flour, sieved
- 2 free-range eggs, beaten
- 300ml (1/2pt) skimmed milk
- 2tbsp sunflower oil
Let the beef come to room temperature while you make the Yorkshire batter. Sift the flour into a bowl with a good pinch of salt. Make a well in the centre, add the beaten eggs, drawing in the flour. Add the milk, a little at a time, stirring until smooth. Cover and set aside – this will make it lighter.
Preheat the oven to 220 C, 200 C fan, 425 F, gas 7. Season the beef with salt and pepper. Put it in a roasting tin and cook for 20 minutes. Turn the oven down to 170 C, 150 C fan, 325 F, gas 3 and cook for a further 1 hour 40 minutes. Cover the beef lightly in foil and rest for 15 to 20 minutes while you cook the Yorkshires.