Superb Roast Beef, Best Spuds and Huge Yorkies

Recipe By :Jamie Oliver.

285 ml (1/2 pint) milk
115 grams (4 oz) flour
1 pinch salt
3 eggs
2 1/2 kg (5 pound) prime rib, wing-rib or sirloin
Sea salt
Freshly ground black pepper
Olive oil
3 red onions halved
3 kg (7 pounds) roasting potatoes, peeled
4 large parsnips, peeled and quartered
4 cloves garlic, peeled
2 pieces ginger thumb sized, peeled and diced
Flour
1 bottle robust red wine

Roasting is easy but timing is important. Before you start, have your veg
prepped and Yorkshire pudding batter made - mix the milk, flour, salt and
eggs together and put to one side. With this done you can get your
Yorkshires and greens on while the beef is resting out of the oven.
Preheat the oven to 230C/450F/gas 8 and heat a large, thick-bottomed
roasting tray on the hob. Rub your beef generously with salt, then add a
little olive oil to the tray and lightly colour the meat for a couple of
minutes on all sides. Lay your onions in the tray with the beef on top of
them, then cook in the preheated oven for a total of 1 1/2 hours.
While the beef a starting, parboil your potatoes in salted boiling water for
10 minutes and drain in a colander. Toss about to chuff them up, this will
make them crispy.
After 30 minutes, take the tray out and toss in your potatoes, parsnips and
rosemary. With a garlic press or grater, squeeze or grate the garlic and
ginger over everything in the tray, it'll taste fantastic. Shake the tray
and whack it back in the oven for the final hour,
Remove the potatoes and parsnips to a dish to keep warm. Place the beef on a
plate, covered with foil, to rest, and get your greens and Yorkshire
puddings on. Preheat a Yorkshire pudding tray with 1cm/1/2in of oil in each
section. After 10 minutes, divide the batter into the tray. Cook for around
30 minutes until crisp - don't open the oven door before then or they won't
rise.
Remove most of the fat from your roasting tray and you should be left with
caramelized onions and sticky beef goodness. Add a teaspoon of floor to the
tray and mash everything together. Heat the tray on the hob and when hot,
add your red wine. Simmer for 5-10 minutes, stirring every couple of minutes
until your gravy is really tasty and coats the back of a spoon. Add any
juice from the beef and add some water or stock to thin the gravy if you
like. Pour through a coarse sieve, pushing it through with a spoon, and
serve in a warmed gravy jug.
Serve up with some horseradish sauce and carve the beef at the table. Just
so you know, beef needs 30 minutes per kilo to cook, plus an extra 20
minutes at the end, no matter how big it is. This will cook it medium.

Serves 8

Per Serving (excluding unknown items): 1149 Calories; 82g Fat (65.0%
calories from fat); 60g Protein; 40g Carbohydrate; 7g Dietary Fiber; 303mg
Cholesterol; 241mg Sodium.Exchanges: 2 Grain(Starch); 8 Lean Meat; 1
Vegetable; 0 Non-Fat Milk; 11 1/2 Fat.

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