Signature Tastes Roast 3 Rib of beef, garlic potatoes, Yorkshire pudding, red with Gravy

Ingredients

For the Beef & Gravy:

• One 3 rib of beef roasting joint
• 1 garlic bulb
• 1 bunch thyme
• 1 tbsp vegetable oil
• 2 carrots, cut lengthways
• 1 onion, cut into quarters
• 2 sticks celery, chopped
• 1 glass red wine
• 1 tub SuperValu Signature Tastes beef gravy
• Salt and pepper

For the Garlic Potatoes:

• 1kg Rooster potatoes
• 250ml cream
• 1 clove garlic
• 80g Gruyère or cheddar cheese

For the Yorkshire Pudding:

• 140g plain flour
• 4 eggs
• 200ml milk
• Sunflower oil for cooking

Method

Beef & Gravy:

1. Take the beef out of the fridge and packaging, and place on a plate to come to room temperature.
2. Preheat the oven to 190°C.
3. Season the beef well with salt and pepper.
4. Heat a large roasting tray or casserole pan, add vegetable oil, and brown the beef on all sides.
5. Remove the beef and set aside once browned.
6. Add carrots, onion, celery, garlic, and thyme to the pan.
7. Place the seared beef on top of the vegetables and roast for about 1 hour.
8. Remove the beef from the oven, place on a clean plate, and cover loosely with foil. Let rest for 30–45 minutes.
9. Pour red wine, tomato purée, and beef gravy into the pan with the roasted vegetables. Bring to a boil and simmer for 20 minutes.
10. Strain the juices through a sieve into a small pan and simmer to create a rich, flavoursome gravy.

Garlic Potatoes:

1. Preheat the oven to 180°C.
2. Bring cream and garlic to a boil, then set aside.
3. Peel and thinly slice the potatoes using a mandolin or sharp knife.
4. Mix the potatoes with the garlic cream and season with salt and pepper.
5. Spoon into a wide shallow dish and pour over any remaining cream.
6. Scatter cheese over the top for a golden crust.
7. Bake for 30–40 minutes until the potatoes are tender and golden.

Yorkshire Pudding:

1. Preheat the oven to 240°C (fan 220°C).
2. Drizzle sunflower oil into a 12-hole non-stick muffin tin and place in the oven to heat.
3. To make the batter, beat flour and eggs together until smooth.
4. Gradually add milk and beat until lump-free. Season with salt and pepper.
5. Pour the batter into a jug. Remove the hot tin from the oven and carefully pour the batter into each hole.
6. Return to the oven and bake undisturbed for 20–25 minutes until puffed and golden.
7. Serve immediately.