Time to cook: per 450g (1lb)
Rare - 20 mins per 450g (1lb) + 20 mins
Medium - 25 mins per 450g (1lb) + 25 mins
Well Done - 30 mins per 450g (1lb) + 30 mins
Oven Temperature: Gas Mark 4-5, 180°C, 350°F
Lean Beef Rib joint, Onions, Garlic, English beer, Rowanberry, quince or redcurrant jelly, Fresh thyme.
For the Yorkshire puddings: Plain flour, Eggs, English beer, Oil
Take a 2.75kg (6lb) lean beef joint (3 ribs) or a smaller joint to suit your family size, and calculate the cooking time. Place in a roasting tin and open roast in a preheated oven for the calculated cooking time.
25-30 minutes before the end of cooking time add to the pan: 3 onions cut into chunky diceand 2 cloves of garlic, sliced.
The during the last 10 minutes, add 90ml (6tbsp) English beer to the onions and mix in 45ml (3tbsp) rowanberry jelly and 2 sprigs fresh thyme. Use the mixture to glaze over the beef joint and return to the oven for remaining cooking time. Take the meat out and allow to rest loosely wrapped in foil.
Increase the oven temperature to gas mark 7, 220°C, 425°F for the Yorkshire puddings:
In a bowl mix together 75g (3oz) plain flour and 2 eggs, then add 150ml (½pt)English beer and whisk until smooth.
Divide 15-30ml (1-2tbsp) oil between 4 large or 12 small Yorkshire pudding tins and heat in the over for 5-10 minutes.
Pour the batter in the heated tin and cook for 20-25 minutes until risen and browned.
