Turn Off Main Image
Baron of Roast Beef, Yorkshire Pudding & Horseradish Cream
Secret Meat Business
This recipe is from Episode 7 of Secret Meat Business
3 bone Standing Rib Roast of Grass fed beef (approx 1.2kg)
2 carrots, chopped into thick pieces
1 garlic, cut in half
1 red onion, peeled & cut in to large pieces
100mls duck Fat
2 tablespoons, fresh thyme, roughly chopped
1 sprig rosemary, roughly chopped
1 cup Parsley, roughly chopped
For Yorkshire Pudding
2 cups plain flour, sifted
5 eggs, whisked
1 cup milk
3 tablespoons duck fat
For Horseradish cream
2 tablespoons fresh horseradish, grated
Measurement Conversion Calculator
Score the outer fat of the standing Rib Roast, rub the outside of the roast with salt & pepper.
Then rub the thyme into the outside of the roast, placing any excess thyme on top of the meat.
Wrap the cut of beef around twice with butcher twine and place into an baking pan.
Bake the beef at 200ºC 15 minutes.
After 15 minutes turn the temperature down to 175ºC and cook till meat is cooked to your liking.
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.
When cooked, let the beef rest for half the cooking time, aprox 20 to 30 minutes.
Place the vegetables on a separate baking tray & drizzle with duck fat, salt, pepper & the rosemary.
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
Place eggs into a mixing blow with a pinch of salt and whisk.
In a separate bowl add the flour & milk, whisk slowly adding the eggs & mix until a smooth dough forms.
Set aside and rest the mixture for 15 minutes
Heat up a baking pan and add the duck fat, heat until a slight smoke haze forms.
Add the Yorkshire pudding mixture and put the baking pan back into the oven at 220ºC for 10 to 15 minutes.
Remove the Yorkshire pudding when dough has risen and is golden brown
To make horseradish cream
Whisk the cream to soft peaks fold through the horseradish, salt & pepper.