Baron of Roast Beef, Yorkshire Pudding & Horseradish Cream

1. Score the outer fat of the standing Rib Roast, rub the outside of the roast with salt & pepper.
2. Then rub the thyme into the outside of the roast, placing any excess thyme on top of the meat.
3. Wrap the cut of beef around twice with butcher twine and place into an baking pan.
4. Bake the beef at 200ºC 15 minutes.
5. After 15 minutes turn the temperature down to 175ºC and cook till meat is cooked to your liking.
6. The beef will be cooked to medium rare when the internal core temperature, using a digital thermometer, is 48ºC. This should take approximately 50 minutes.
7. When cooked, let the beef rest for half the cooking time, aprox 20 to 30 minutes.
8. Place the vegetables on a separate baking tray & drizzle with duck fat, salt, pepper & the rosemary.
9. Cook in the oven 200ºC until the vegetables are golden (approximately 20 minutes), when cooked sprinkle the parsley over the vegetables & gently stir thru.

To make the Yorkshire pudding

1. Place eggs into a mixing blow with a pinch of salt and whisk.
2. In a separate bowl add the flour & milk, whisk slowly adding the eggs & mix until a smooth dough forms.
3. Set aside and rest the mixture for 15 minutes
4. Heat up a baking pan and add the duck fat, heat until a slight smoke haze forms.
5. Add the Yorkshire pudding mixture and put the baking pan back into the oven at 220ºC for 10 to 15 minutes.
6. Remove the Yorkshire pudding when dough has risen and is golden brown

To make horseradish cream

1. Whisk the cream to soft peaks fold through the horseradish, salt & pepper.