make.eat.share.
ROASTS with the X-factor
Looking to bring something new to the table? Whether you’re after a showy, meaty centrepiece or a plant-based winner, try one of these recipes for a feast with proper crowd-pleasing credentials
Roast duck with spiced apricot sauce
Roast beef and yorkshire puddings with port sauce
The big trad roast for a crowd
Roast beef and yorkshire puddings with port sauce
Serves 10-12
Hands-on
time 30 min, plus cooling and resting
Oven
time 1 hour 45 min
Specialist
kit 12 hole yorkshire pudding/muffin tin
KNOW- HOW
This beef rib is called a standing joint because the meat is butchered to sit upright on a platter. Unlike some bone-in cuts, it’s also easy to carve. Pre-order it from your butcher, who will french trim and tie it. Ask for some back fat tied on to keep the meat succulent.
The number of ribs varies (3.7kg-4kg will be 4-5 ribs).
Alternatively, order a boneless joint that’s rolled and tied.
• 2 large onions, cut into chunks
• 2 large carrots, cut into chunks
• 2 celery sticks, cut into large chunks
• 1/2 bunch thyme, leaves picked
• 5 whole garlic cloves, peeled
• 3.7kg-4kg beef rib standing joint, french trimmed, fat removed (see Know-how)
• Extra-virgin olive oil to drizzle
• 160ml port
• 500-750ml quality beef stock
For the yorkshire puddings
• 250ml milk
• 4 medium free-range eggs