Roast Beef Ingredients:
Beef Wing Rib Roast (approx. 2kg)
4 tablespoons whole grain mustard
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
1 tablespoon thyme, chopped
2 red onions, cut into quarters
2 heads of garlic, halves widthways
1 tablespoon olive oil
¼ cup plain flour
½ cup red wine
2 cups beef stock
Roast Beef Method:
Preheat oven to 230°. Season the beef with salt and pepper. Spread the mustard over the fatty side. In a bowl combine parsley, chives and thyme. Sprinkle the herb mixture over the mustard and place in a roasting pan. Arrange onion and garlic around the beef and drizzle with oil. Place in the oven and cook for 20 minutes. Reduce temperate to 180° and cook for 1 ¼ hours (or medium), or until cooked to your liking. Remove from oven and remove roast, onion and garlic from pan. Allow roast to rest. Place the roasting pan with juices over a medium heat. Add the flour and cooking stirring until bubbling, approx. 2 minutes. Add the wine and bring to the boil. Add the stock and bring to the boil. Cook, stirring for a further 5 minutes until gravy boils and thickens. Remove from heat and sieve into a serving jug. Slice beef and serve with onions, garlic, red wine gravy and Yorkshire puddings.
Yorkshire Puddings Ingredients:
140 grms plain flour
Salt and pepper to season
8-10 tablespoons rice bran oil
Yorkshire Puddings Method:
Heat oven to 200°. Drizzle a little rice bran oil evenly over 24 small muffin tin. Place in oven to heat through (approx. 5 minutes). Tip the flour into a bowl and beat in the eggs. Gradually add the milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back into the oven and leave undisturbed for 20-25 minutes or until the puddings have puffed up and browned.
Serves: Makes 24 mini servings.
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