Roast rib of beef with Yorkshire puddings

Heat the oven to 230c/fan 210c/gas 8. Weigh the joint and calculate the cooking time, allowing 10 minutes per 500g for very rare, 12 minutes for rare, 15 minutes for medium and 20 minutes for well done.

Put the onion slices into the centre of a roasting tin. Rub the joint of beef with the oil and season all over. Put the joint on top of the onion and put it on the top shelf of the oven. Roast for 30 minutes to brown the meat well. Lower the oven to 160c/fan 140c/gas 3. Continue to roast for the calculated cooking times, so a total of 50 minutes for a 2.5 kg joint to be served very rare.

After the beef has been cooking at the lower temperature for 20 minutes, make the yorkshire pudding batter. Sift the flour and salt into a bowl, make a well in the centre, break in the eggs and, using a wire whisk, beat them together well, gradually adding the milk and 150ml water to make a smooth batter. Set aside for 30 minutes.

Remove the beef from the oven and lift it onto a carving board. Increase the temperature to 220c/fan 200c/gas 7. Cover the beef with foil and rest in a warm place for 30 minutes. Pour the excess fat from the tin into a bowl and spoon ½ tsp fat into each hole of a 12-hole muffin tray. Slide the muffin tray onto the top shelf (the yorkshires will rise a lot so you may need to lower the shelf).

Leave for 5 minutes until the fat is very hot and then remove carefully and pour enough batter into each hole to fill it ½ full. Return the tray to the oven and cook for 25-30 minutes until puffed up and golden. Don’t open the door for at least the first 15 minutes.

Now make the gravy. Put the beef roasting tin directly over a medium heat on the hob and if the onions are not already richly caramelised, cook for a few minutes until they are. Sprinkle in the flour, stir well then add a little reserved cooking water (keep about 600ml from cooking your potatoes or other veg for the roast) and scrape the base of the tin with a wooden spoon to release all the caramelised cooking juices. Gradually add the rest of the veg water and simmer until reduced. Strain into a pan, season and keep hot.

Uncover the beef and pour any juices from the carving tray into the gravy. Carve the beef into thin slices and serve.