Roast Rib of Beef with Yorkshires & Heritage Carrots

For the beef, crush the garlic with the back of a large cook’s knife and chop the onion into chunky wedges. Place these with the thyme under the beef on a roasting tray. Season the meat well with salt and pepper.
Place into a preheated oven at 180C. Cook until the meat reaches 45C in the centre. Measure it using a Thermapen thermometer (available at nicknairn.com). This will take up to 2 hours, depending on the size of the rib. Once it’s done it should rest in a warm place for at least 30 minutes.

For the Yorkshires, whisk together the flour, eggs, milk and water until smooth. Add a pinch of salt. It should be the consistency of cream.

In a non-stick muffin tray, pour a little veg oil into each cup. Place in a 200C oven to heat for 5 mins. Remove and pour in the Yorkshire batter about ¾ way up. Place straight back in the oven for 20 mins until they’re well risen and golden.

For the veg, peel the carrots, leaving them whole with the trimmed stalks showing.

Boil a pan of water, add a couple of knobs of butter and some salt. Add the whole carrots and boil for about 10 minutes until just tender. Remove.

In another pan, boil the cream, add the butter, stirring to melt over a medium heat. Add the cooked mash and keep stirring until it’s smooth and creamy. Season well with salt and pepper. Add the parsley and stir in.
Sauté the spinach in a dash of olive oil, salt and pepper.

For the gravy, separate the meat juices from any fat (skim off the fat). Heat the juices in a pan over a medium heat with extra beef or chicken stock if necessary, tipping in any liquid from the rested meat. Add a little diluted arrowroot to thicken and stir in. Serve everything on warmed plates with the beef sliced how you like it, and gravy poured over.