Roasted rib of beef with horseradish Yorkshire pudding and leek gratin Archive
Roast rib of beef with horseradish Yorkshire pudding and leek gratin. Served from The Saturday Kitchen, perfect for special occasions, serving 6-8.
Ingredients
- 4 kg/8lb 8oz fore-rib of 28-day aged beef, on the bone
- salt and freshly ground black pepper
- dash olive oil
- 225g/8oz plain flour
- 8 free-range eggs
- 600ml/1 pint 1fl oz milk
- 4 tbsp grated fresh horseradish
- 50g/2oz beef dripping or lard
- 25g/1oz butter
- 2 tbsp olive oil
- 4 large leeks, finely sliced into rings
- 300ml/11fl oz white wine
- 125ml/4½fl oz double cream
- 110g/4oz mature cheddar cheese
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