1 tbsp olive oil
A 2 kg piece rib of beef (off the bone, with bones reserved)
2 whole bulbs garlic, halved horizontally
25 g Flora Buttery
350 g carrots
3 sprigs thyme
28 grams Knorr Rich Beef Stock Pot, dissolved in
500 ml boiling water
1 tbsp flour
- Pre-heat the oven to 210°C, 190˚C fan oven, Gas mark 7.
- Heat the olive oil in a large ovenproof frying pan. Add in the beef and fry until browned on all sides, for around 5 minutes.
- Transfer the pan with the beef to the oven. If your frying pan is not ovenproof, transfer it to a roasting tin.
- After 15 mins, add the garlic and reduce heat to 190˚C, 170˚C fan oven, Gas mark 5 and roast the beef for 1 hour; it should measure 45˚C when tested with a meat probe. This gives you medium-rare beef. If you prefer your beef medium take it to 60˚C, while 70˚C gives you well done beef.
- Remove the beef from the oven, wrap in foil and set aside to rest.
- Make the batter for the Yorkshire pudding at least an hour or so before you want to cook it. Sift the flour into a mixing bowl. Whisk in the beaten egg to form a lump-free paste. Gradually whisk in the milk, beating to make a smooth batter. Season with salt and pepper.
- In a separate pan, melt the Flora and sauté the carrots over a moderate heat for 10-12 mins with the thyme until tender.
- For the gravy: dissolve the Knorr Rich Beef Stock Pot in 500ml of boiling water, stirring until thoroughly dissolved.
- The roasting juices from the roasting tin into a bowl and reserve, skimming off most of the fat. Place tin on the heat, add in the flour and cook stirring for 2-3 mins.
- Gradually whisk in the Knorr Stock, bring to the boil, reduce the heat and simmer.
- Bring to the boil and simmer for 5 minutes. Strain the gravy into the reserved roasting juices and mix well.
- Carve the roast beef into thick slices and place on a warmed serving platter.