Start with the best, well aged, well marbled, rib roast. I might be biased, but Scottish beef is arguably the best.
Lightly oil the surface of the beef. Salt one side and immediately place that side down on the pan. After 20 seconds, salt the upper side and turn it face down. Keep turning every 20 seconds until you have a perfect brown crust. Then holding the meat with tongs, brown off all the edges.
Then deglaze frying pan with a fruity red wine, add beef stock and reduce to make gravy. Finish gravy with cold diced butter just before serving. The beef should be roasted at 75c until it’s internal temperature is 55c, for nice and rare. This may take a few hours, but it’s worth it. If you want it any more cooked than this, you should read a different blog.
Spinach: blanch, plunge into iced water to quickly chill then squeeze out excess moisture. Then put in a cold plan with salt, pepper and a little olive oil and warm through through when ready to serve.
Broccoli, Cauliflower & Asparagus Grattin: Par cook florets of broccoli & cauliflower.
As it’s asparagus season we’re doing thin slices of the stalk and the tips kept whole. Par cook as well. Then slice some spring onion, this goes into the grattin raw.
Once all the veg is half cooked, plunge into iced water to completely cool. Then drain on kitchen towel for a while to make make sure all the water is gone. There’s nothing worse than a watery cheese sauce…..
Now make cheese sauce. Basic white sauce, lots of cheddar & gruyere (1/2 and 1/2) bay leaves and nutmeg and cayenne chilli pepper. Once veg is drained of all water, put into a buttered oven dish, pour over cheese sauce, top with grated cheese and cayenne pepper. This goes into a hot oven with the Yorkshire Puddings at the end.
The Carrots: We managed to find lovely purple carrots. Carrots can be prepped and ready to go once you’re ready. Cook in salted water with a nice chunk of butter, pepper and a slice of tangerine (or anything else orangey)
The Yorkshire Puddings: We always follow Hugh Fearnley-Whittingstall’s recipe & method. It’s never failed yet. Just Add some fresh thyme leaves once you’ve whizzed or whisked the mixture. Put aside in the fridge for the final cook once prepped.
The Roasters: Use King Edwards or Maris Pipers. Peeled and cut to the size you like. Poach in salted water at a low simmer for as long as you dare before the potato collapses. Very gently strain the potatoes, then let them dry on kitchen paper.
Next, the oil for roasting: beef fat, duck fat & olive oil are all good in different ways. Choose your fat and coat the dried potatoes in it. Add whole garlic cloves, red onion wedges and fresh rosemary. Then put then aside for the final cook.
The final push
Now get everything else ready, Yorkshires, gratin, carrots, spinach and gravy.
Pour olive oil into the Yorkshire tin and put the Yorkshires & gratin in the oven for 20 mins. Do not open the door…
Carve the beef against the grain.