For the finest flavour, always buy the best beef you can. A rib needs fat for flavour, but you don’t have to eat the fat.

PREPARATION TIME: 20 MINUTES

COOKING TIME: 2 HOURS 15 MINUTES

SERVES 8

Q  EASY

2.5kg (51/ilb) rib of beef on the bone, French trimmed

(ask your butcher)

for the Yorkshires:

100g (4oz) plain flour, sieved

2 free-range eggs, beaten

300ml (Vipt) skimmed milk

2tbsp sunflower oil

1 Let the beef come to room temperature while you make the Yorkshire batter. Sift the flour into a bowl with a good pinch of salt. Make a well in the centre, add the beaten eggs, drawing in the flour. Add the milk, a little at a time, stirring until smooth. Cover and set aside – this will make it lighter.

2 Preheat the oven to 220 C, 200 С fan, 425 F, gas 7. Season the beef with salt and pepper. Put it in a roasting tin and cook for 20 minutes. Turn the oven down to 170 C, 150 С fan, 325 F, gas 3 and cook for a further 1 hour 40 minutes. Cover the beef lightly in foil and rest for 15 to 20 minutes while you cook the Yorkshires.

3 Turn the oven up to 200 C, 180 С fan, 400 F, gas 6. Add a little oil to a 12-hole patty tin and heat in the oven. Pour in the batter to just under the rim then bake for 15 minutes or until risen and golden.

4 To carve the beef, run a sharp knife down between the bone and flesh to remove it. Slice thinly and serve with vegetables.

Per serving: 511 calories, 19g fat <6g saturated), 15g carbohydrate