Roast Forerib of Beef with Yorkshire Puds & Red Wine Gravy Recipe | Abel & Cole

Roast Forerib of Beef with Yorkshire Puds & Red Wine Gravy

Cooking time
Serves8-10 people

A thyme and rosemary roast forerib of beef with a line of Yorkshire puddings all standing in a row, not to mention a jug of rich, fragrant red wine gravy. This is the stuff roast dinner dreams are made of.

Ingredients

  • FOR THE FORERIB:
  • 2.5kg forerib joint, bone-in
  • 4 garlic cloves
  • A few sprigs of rosemary
  • A few sprigs of thyme
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • FOR THE YORKSHIRE PUDDINGS:
  • 150g plain flour
  • Sea salt
  • 4 eggs
  • 200ml milk
  • Rapeseed, olive oil, beef dripping or lard, for cooking
  • FOR THE RED WINE GRAVY:
  • 4 shallots
  • 1 tbsp cornflour
  • A few sprigs of thyme
  • 2 bay leaves
  • 200ml red wine, such as pinot noir or syrah
  • 500ml hot beef, vegetable or chicken stock
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Method

1. 2 hours before you want to cook the beef, take it out of the fridge. Unwraps it, pat dry and let it come to room temperature.
2. While the beef comes to room temperature, make the Yorkshire pudding batter. Sift the flour into a bowl with a pinch of salt. Whisk the eggs and milk together, make a well in the middle of the flour and pour in the egg mixture. Whisk together, slowly dragging more of the flour into the well with the eggs till you have a smooth batter. Cover with a tea towel and leave to rest for 2-3 hrs.
3. Heat your oven to 240°C/Fan 220°C/Gas 9. Put a roasting tin in the oven to heat up. Peel and crush the garlic cloves. Strip the rosemary and thyme leaves from their sprigs. Finely chop them. Mix the garlic, rosemary, thyme and olive oil together with a pinch of salt and pepper. Rub the herb mix all over the beef.
4. Take the tin out of the oven. Add the beef. Slide back into the oven and roast for 1 hr 15 mins. Turn the oven down to 190°C/Fan 170°C/Gas 5 and roast for a further 15 mins till the beef is a deep, rich golden brown (this will give you a joint with well-done edges and a rare middle. For a more well done beef, add on another 15 mins). Take the beef out of the tin (keep this to one side for later) and rest it on a carving board or plate. Loosely cover with foil and let it rest for 40 mins before carving.
5. Turn the oven back up to 220°C/Fan 200°C/Gas 7. Put 1 tsp oil, dripping or lard into the holes in a deep 12-hole bun tin. Put the tin in the oven for 15 mins to heat the oil.
6. Peel and finely chop the shallots. Spoon most of the fat out of the roasting tin, leaving around 1 tbsp of fat behind. Either put the roasting tin on a medium hob or pour the fat and juices from the tin into a pan. Add the shallots, thyme and bay with a pinch of salt and pepper. Cook over a medium-low heat, stirring a few times, till the shallots are soft. Stir in the flour and cook for 2-3 mins.
7. Take the bun tin out of the oven. Spoon the batter into the holes. Return to the oven and bake for 15-20 mins till the Yorkshire puddings are risen and golden.
8. While the Yorkshires cook, pour the wine and stock into the pan with the shallots. Turn the heat up and bring to the boil. Turn the heat down a little and simmer for 15-20 mins till the gravy is rich and thick. Serve the beef with the Yorkshire puddings and red wine gravy.
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