Roast rib of beef with mustard-seed crust recipe
Why not make this succulent roast rib of beef with proper gravy and Yorkshire puddings for your Christmas guests this year?
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Cooking tools:
- Mortar and pestle
- Blender
- Kitchen scale
- Roasting pan
- Muffin tin
- Chef's knife
- Cutting board
- Aluminum foil
- Oven
- Stove
- Saucepan
- Wooden spoon
- Fine-mesh sieve
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Carving board
Ingredients
- 2-bone rib of beef (about 3kg), chined but not trimmed (ask your butcher)
- 1 large onion, sliced thickly
- 2 celery sticks, sliced
- 3 large carrots, sliced thickly
- Sunflower oil for rubbing
- 1 tbsp Dijon mustard
- 2 tbsp plain flour
- 2 tsp English mustard powder
- 1 tsp freshly ground black pepper
- 1 tsp each black and yellow mustard seeds, crushed in a pestle and mortar
- ½ tsp salt
- 225g plain flour
- 4 medium free-range eggs
- 300ml whole milk
- Beef dripping or lard, if necessary
- 25g plain flour
- 500-600ml good-quality beef stock
- 100ml red wine
- 50ml ruby port
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