Slow-roast rib of beef with Yorkshire pudding and Red Wine Jus

by Chef Leslie Stronach

Serves: 4

Preparation time: 30min

Cooking time: 2hrs 30min

Difficulty: Easy

Directions

• 1500g Prime Rib
• 2 carrots, roughly chopped
• 3 white onions, cut in ¼
• 3 celery stick
• 5g rosemary, chopped
• 5g thyme, chopped
• 2 tsp cumin powder
• 1 tsp smoked paprika

Yorkshire pudding

• 300ml milk
• 300g plain flour
• 300ml eggs
• 4 tsp corn oil

Red Wine Sauce

• 200ml red wine
• 100g shallots, finely diced
• 250ml Veal Jus
• 100g unsalted butter, chilled and diced

1. Pre heat oven at 200 C then reduce once you place beef in oven.
2. Season the rib with cumin, paprika, herbs, salt and black pepper.
3. In a very hot pan or a grill sear the meat.
4. In another clean tray cut and place carrots, onion and celery.
5. Then place beef on top.
6. Cook in oven at 175C for 1 hour to obtain a medium temperature.
7. Let the meat rest for half an hour before cutting then serve.

Yorkshire pudding

1. Mix eggs, flour and milk, then rest for 2 hours.
2. Preheat oven at 210C.
3. Place some corn oil in the muffin moulds and place it in oven for 10 minutes.
4. Then the very hot muffin moulds fill the hot moulds.
5. Adjust the oven temperature at 180C, bake for 20/30 minutes.

Red Wine Sauce

1. In a saucepan saute shallots in 40g butter.
2. Add red wine reduce to syrup.
3. Add cooking juices from the roast beef.
4. Add Veal Jus reduce to required consistency.
5. Remove Monte with butter and season to taste.