Ingredients

62 lb./3 kg bone-in forerib of beef (2-3 bones)
2 tablespoons plain flour
1 tablespoon hot mustard powder
3 oz./85 beef dripping or shortening, or 4 tablespoons olive oil
3 onions, quartered
8-10 potatoes, cut into chunks and parboiled
5-6 parsnips, halved lengthwise
Sea salt and freshly ground black pepper
1 tablespoon fat from the pan
1 onion, thinly sliced
1 cup/250 ml beef stock 13:35
2 teaspoons cornstarch/cornflour, mixed with 2 teaspoons cold water
3 lb./1.25 kg vegetables, such as peas, carrots, or cabbage, sliced and steamed or boiled
Horseradish sauce
It is true, there’s a fair bit of work involved here, but nothing beats a proper roast for righting all wrongs and easing you into that contented place where a restorative nap in front of the TV feels like the perfect follow up.

Instructions

1.Preheat the oven to 475°F/240°C/Gas 8.
2.Season the meat to taste, mix the flour and mustard, and pat it onto the beef fat. Put the dripping or oil in a roasting pan, place the onions in the middle, and set the beef, fat side up, on top.
3.Arrange the potatoes and parsnips around the meat and put the pan in the preheated oven.
4.After 20 minutes' cooking time, reduce the oven heat to 375°F/190°C/Gas 5, baste the beef, and turn the vegetables in the fat.
5.When the beef has been roasting for 1 hour 40 minutes, or when a meat thermometer registers 175°F/60°C (or a little below if you like beef very rare), take the beef out of the oven.
6.Lift the beef onto a serving dish, add the vegetables, and set aside in a warm place. It will go on cooking as it rests.
7.For the gravy, put the roasting pan on top of the stove, heat the reserved 1 tablespoon of fat, add the onion, and cook slowly over a low heat until browned, about 30 minutes. Do not let burn.
8. Add the stock and cornstarch/cornflour mixture, then season to taste with salt and pepper.
9.Stir constantly over a low heat until the mixture boils, then simmer for a couple of minutes. Strain if you wish or serve as is. Pour into a gravy boat.
10.Meanwhile, cook your vegetables and place in a dish to keep warm. Put the beef on the table with the gravy and any extra sauces- horseradish is recommended.

It is true, there’s a fair bit of work involved here, but nothing beats a proper roast for righting all wrongs and easing you into that contented place where a restorative nap in front of the TV feels like the perfect follow up.

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