Boned and Rolled Rib of Welsh Beef with Garlic & Herbs served with Walnut Yorkshire Puddings

Share this page

Saturday 6th June 2015

Ingredients

  • Boned and rolled rib of Welsh beef (allow approx 100g-175g (4-6 oz) raw meat for boneless joints per person)
  • 3 Cloves garlic, cut in half
  • Sprigs of fresh rosemary, mint, sage and parsley
  • 45ml (3 tbsp) Port
  • Seasoning
  • Walnut oil
  • 175g (6 oz) Plain flour
  • 2 Eggs
  • 300ml (½ pt) Milk
  • 50g (2 oz) Walnuts, finely chopped
  • Walnut oil

Method

  1. Preheat the oven gas mark 4-5, 180°C, 350°F. Weigh the joint and calculate the cooking time: Rare - 20 minutes per 450g/1⁄2kg (1lb) plus 20 minutes Medium - 25 minutes per 450g/1⁄2kg (1lb) plus 25 minutes Well Done - 30 minutes per 450g/1⁄2kg (1lb) plus 30 minutes
  2. Using a sharp knife make an insertion in the meat in the fat pocket area. Push into this hole the garlic and the herbs.
  3. Place joint in foil lined roasting pan. Pour over the port, season and a little walnut oil. Place in a preheated oven and cook for the calculated cooking time, basting the joint occasionally.
  4. Walnut Yorkshire Puddings: Sift flour into a bowl, make a well in the centre of the flour and add the eggs. Using a whisk slowly work the eggs into the flour, adding a little milk at a time to make a smooth pourable batter. Add the walnuts and pour the mixture into a jug to rest.
  5. When the meat is cooked remove from the oven and allow to rest, reserve the juice to make the gravy (add a little extra port and reduce the juices).
  6. Increase the oven temp to Gas 9, 240°C, 475°F.
  7. Using a teaspoon pour a small amount of oil into each section of a mini muffin or pattie tin and put in the oven to preheat for 2-3 mins.
  8. Remove tin and pour in the batter, quickly replace in the oven and cook for 15-20 mins or until well risen and golden.
  9. Serve the carved beef with festive fare of your choice.

Recipe Information

Serves 6
Calories 471 kcals
Cooking Time

Nutrition Information

  • Calories 471 kcal
  • Energy 1974kj
  • Fat 19.9g
  • Saturates 5.1g
  • Salt 0.89g
  • Iron 5.91mg
  • 5-a-day

Print this recipe

Related posts

With the summer BBQ season on the horizon we recently teamed up with MasterChef star Imran Nathoo.
We know that many consumers love the taste of Welsh red meat, but are worried that it’s not ‘healthy’.
Sign up to our newsletter to be entered into our prize draw.
To get a sense of the love and passion that goes into producing PGI Welsh Lamb and Welsh Beef, we visited Katie Davies at her hill farm in Nantymoel to learn more about what farming means to her.