Carvery Rib of Beef with Rosemary Yorkshire Pudding Serves: 8-10 Ingredients: 2.75kg (6lb) lean beef joint (3 ribs) 2 onions, peeled and quartered 2 garlic cloves, sliced 1 fennel bulb, cut into wedges 8-10 baby carrots, scrubbed 8 baby parsnips, peeled 45ml (3tbsp) redcurrant sauce 2 sprigs fresh rosemary 8-10 asparagus spears For the Beer and Rosemary Yorkshire Batter: 75g (3oz) plain flour 2 eggs 150ml (¼pt) beer Small sprig fresh rosemary, roughly chopped and crushed 15-30ml (1-2tbsp) oil Method Take the beef joint and calculate the cooking time. Place into a roasting tin and open roast in a preheated oven for the calculated cooking time. 30-40 minutes before the end of cooking time add to the pan onions, garlic and vegetables (except the asparagus - this will only need about 20 minutes to lightly roast). During the last 10 minutes brush the joint with redcurrant sauce and return to oven for remaining cooking time. Take the meat out and allow to rest loosely wrapped in foil.

Cooking Time    Rare:     20 mins per 450g/½kg (1lb)     plus 20 minutes.    Medium:     25 mins per 450g/½kg (1lb)     plus 25 minutes.    Well done:     30 mins per 450g/½kg (1lb)     plus 30 minutes. Temperature: Gas Mark 4.5, 180°C, 350°F     Preparing Yorkshire Pudding: Increase the oven temperature to Gas Mark 7, 220°C, 425°F. Place flour in bowl. Make a well in the centre of the flour add the eggs to the centre and gently work in the flour with a whisk. Add beer and fresh rosemary and whisk until smooth. Divide oil between 4 large or 12 small Yorkshire pudding tins and heat in the oven for 5-10 minutes. Pour the batter in the heated tin and cook for 20-25 minutes until risen and browned. Serve the beef with the Yorkshire puddings and roasted vegetables. go to Marketside website