SERVES EIGHT TO TEN

INGREDIENTS

45ml/3 tbsp mixed peppercorns
15ml/l tbsp juniper berries
2.75kg/6lb rolled rib of beef
30ml/2 tbsp Dijon mustard
15ml/l tbsp olive oil

For the Yorkshire puddings
150ml/1/1/4 pint/2/3 cup water
150ml/1/4 pint/2/3 cup milk
115g/4oz/ 1 cup plain (all-purpose) flour
pinch of salt
2 eggs, beaten
60ml/4 tbsp lard, melted, or sunflower oil (optional)

For the caramelized shallots
20 shallots
5 garlic cloves, peeled
60ml/4 tbsp light olive oil
15ml/l tbsp caster (superfine) sugar

For the gravy
150ml/1/4 pint/ 2/3 cup red wine
600ml/l pint/ 2 1/2 cups beef stock
salt and ground black pepper

[ad]

Preheat the oven to 230°C/450°F/ Gas 8. Coarsely crush the peppercorns and juniper berries. Sprinkle half the spices over the meat, then transfer to a roasting pan and roast for 30 minutes.

Reduce the oven temperature to 180°C/350°F/Gas 4. Mix the mustard and oil into the remaining crushed spices and spread the resulting paste over the meat. Roast the meat for a further 1 1/4 hours if you like your meat rare, 1 hour 50 minutes for a medium-rare result or 2 hours 25 minutes for a roast that is medium to well done. Baste the beef frequently during cooking.

Make the Yorkshire puddings as soon as the beef is in the oven. Stir the water into the milk. Sift the flour and salt into a bowl. Make a well in the middle and gradually whisk in the eggs followed by the milk and water to make a smooth batter. Cover and leave to stand for about 1 hour. (The batter can be made well in advance and chilled overnight in the refrigerator if convenient.)

An hour before the beef is due to be ready, mix the shallots and garlic cloves with the light olive oil and spoon into the roasting pan around the beef. After 30 minutes, sprinkle the caster sugar over the shallots and garlic. Stir the shallots and garlic two or three times during cooking.

Transfer the meat to a large serving platter, cover tightly with foil and set aside in a warm place for 20-30 minutes. (This resting time makes carving easier.) Increase the oven temperature to 230°C/450°F/ Gas 8. Divide 60ml/4 tbsp dripping from the meat or the lard or oil, if using, among 10 individual Yorkshire pudding tins (muffin pans) and heat in the oven for 5 minutes.

Spoon the Yorkshire pudding batter into the hot fat in the tins and bake for 20-30 minutes, or until risen, firm and a golden brown colour. The time depends on the size of the tins: larger Yorkshire puddings will take longer than those in smaller tins.

Make the gravy while the Yorkshire puddings are cooking. Simmer the red wine and beef stock together in a pan for about 5 minutes to intensify the flavour of the gravy.

Skim the fat from the meat juices in the roasting pan, then pour in the wine mixture and simmer until the gravy is reduced and thickened slightly to a syrupy consistency. Stir frequently with a wooden spoon to remove all of the roasting residue from the roasting pan. Season to taste.

Serve the beef with the individual Yorkshire puddings, caramelized shallots and gravy. Offer roast potatoes or game chips as accompaniments, along with a selection of lightly cooked, seasonal vegetables.

COOK’S TIP
If you prefer to cook beef on the bone, buy a 3.6kg/8lb forerib. Trim off the excess fat, sprinkle over the spices, then follow the instructions in steps 1 and 2. Roast at the lower temperature for 2 hours for rare beef, 2 1/2 hours for medium rare, and 3 hours for well done.