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Prime rib of beef with Yorkshire puddings, roast potatoes and Brussels sprouts

You'll need

  • 1.8-2kg
  • prime rib beef joint
  • 2 tbsp
  • extra-virgin olive oil
  • 800 g
  • potatoes – peeled, quartered and parboiled
  • ½ cup
  • red wine
  • 200 ml
  • chicken stock
  • 2 tbsp
  • butter
  • 450 g
  • brussels sprouts – trimmed, boiled and halved
  • To serve:
  • horseradish sauce (optional)
  •  
  • Yorkshire pudding
  • 170 g
  • plain flour
  • 1 tsp
  • salt
  • 300 ml
  • cold milk
  • 150 ml
  • cold water
  • 3
  • eggs – beaten

Method

  • 01
  • To prepare Yorkshire pudding, sift flour into a bowl with salt. Combine milk and water together in another bowl. Whisk in the beaten eggs. Add this mixture to the flour in a thin stream, whisking continuously to obtain a smooth batter. Let mixture stand at room temperature for 1 hour.
  • 02
  • To cook beef, allow the beef joint to come to room temperature. Preheat oven to 250C. Rub beef with half the olive oil and season generously with sea salt and freshly ground black pepper. Place on a rack in a roasting tin, add potatoes around the bottom of the tin, season and drizzle with the remaining olive oil. Roast in oven for 10-15 minutes. Lower temperature to 170C and cook for about 15 minutes per 500g for rare, about 18 minutes per 500g for medium rare and, if you must, about 20 minutes per 500g for well done. Remove from oven, transfer beef and potatoes to serving dish and cover with foil. Allow to rest at least 20-30 minutes before carving. Drain cooking fat into a jug.
  • 03
  • To cook Yorkshire puddings, preheat oven to 230C. Place a little fat in each of the compartments of a Yorkshire pudding tray or equivalent cupcake tray. Place in oven and allow to heat up for 5 minutes. Remove tray from oven, fill each compartment with Yorkshire pudding batter that has been given one final whisk, being careful not to overfill, and bake for 25 minutes or until the puddings have risen and turned golden brown.
  • 04
  • To make gravy, place roasting tin over high heat, add red wine and butter to deglaze pan, stirring with a wooden spoon for about 3-5 minutes. Add chicken stock and cook for further 5 minutes, stirring occasionally, until sauce thickens.
  • 05
  • Slice beef and serve with roast potatoes, Yorkshire puddings, brussels sprouts, gravy and horseradish sauce, if desired.

Wine to try
2002 Mitchell Sevenhill Vineyard Cabernet Sauvignon, Clare Valley, A$28/NZ$34.95
When it comes to food and wine matching, keep it simple. This recipe presents the perfect example: take a substantial lump of protein (a top-quality prime rib with intensely meaty flavours), short-cook it (as opposed to slow cook), then partner with a dense, intensely flavoured red. For all the hoopla of the bold reds from the Barossa and McLaren Vale, the Clare Valley offers some of Australia's most honest and potent reds, especially those based on cabernet sauvignon. The Mitchell family are Clare stalwarts; winemaker Andrew seeks to maximise the fruit flavours by keeping the oak in the background. The 2002 vintage was a cool and even one, and, after five years in the bottle, the Sevenhill is just starting to open up. It's super concentrated, with loads of blackcurrant fruit and a hint of earthiness. Substantial tannins effortlessly gobble up the hefty proteins and dismiss the bite of the horseradish. A simple, classic combo.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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