Ingredients
For the roast forerib of beef
2kg/4lb 6½oz forerib of beef
salt and freshly ground black pepper
375ml/13¼fl oz red wine
300ml/10½fl oz beef stock
For the roast potatoes
6 tbsp duck fat
8 floury potatoes such as Maris Piper or King Edward, peeled, halved and parboiled
For the roast vegetables
2 tbsp sunflower oil
40g/1½oz unsalted butter
1 celeriac, peeled and cut into pieces
3 large carrots, peeled and cut into pieces
2 large parsnips, peeled and cut into pieces
For the Yorkshire puddings
120g/4¼oz plain flour
salt, to taste
4 free-range eggs
110ml/4fl oz milk
110ml/4fl oz water
300ml/10½fl oz ready-made beef dripping
Method
1. Preheat the oven to 200C/390F/Gas 6.
2. Season the beef with salt and freshly ground black pepper. Heat a large roasting tin on the hob until very hot. Add the beef to the tin and brown on all sides. Place in the preheated oven and cook for 20 minutes, then reduce the heat to 180C/360F/Gas 4 and cook for one hour for medium rare or longer for medium to well done.
3. When cooked, remove the beef from the tin and set aside on a warm plate to rest until ready to serve.
4. Place the roasting tin back onto the hob and pour in the red wine, scraping up any meat sediment up from the bottom of the tin using a wooden spoon. Strain the mixture into a clean saucepan, add the stock and bring to the boil. Reduce the heat to a simmer and simmer the mixture until the volume of liquid has reduced by one third. Strain off any excess fat. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm.
5. Meanwhile, for the roast potatoes, place the duck fat into a roasting tin and put in the hot oven to heat. When hot add the parboiled potatoes and toss in the oil until coated. Return to the oven and cook for 45-50 minutes, basting occasionally with the fat, until crisp and cooked through.
6. For the roasted vegetables, heat the oil and butter in a shallow cast-iron ovenproof dish or heavy-based roasting tin. Add the vegetables and fry for 5-6 minutes over a high heat or until they begin to turn golden-brown. Then roast in the oven for 20-25 minutes, or until tender.
7. For the Yorkshire puddings, increase the oven temperature to 220C/425F/Gas 7. Sift the flour and salt into a large bowl and add the eggs. Beat until the mixture is smooth. Gradually whisk in the milk and water until the mixture is the consistency of double cream. Cover and chill for 10-15 minutes.
8. Divide the beef dripping among each well of a 12-hole muffin tin. Heat the tin in the oven until the dripping is smoking. Ladle the chilled batter into the tins and cook in the oven for 15-20 minutes until the puddings have risen and are golden-brown. Keep warm.
9. To serve, carve the beef and divide equally among six serving plates. Spoon roasted vegetables, Yorkshire puddings and roasted potatoes alongside. Drizzle over the reserved red wine sauce.
