Make our Christmas Rib of Beef French Trimmed the centrepiece of a generous festive dinner. Roasted on the bone with rosemary and garlic butter, it pairs beautifully with crisp beef-dripping Yorkshire puddings, rich shallot gravy and buttery greens with smoked streaky bacon. Our Christmas Beef Stock and Beef Gravy simplify the sauce, while the Yorkshire puddings bake as the beef rests—bringing everything to the table without needing a second oven.
Heat the oven to 220°C (200°C fan). Remove the beef’s packaging and check its weight and the cooking instructions supplied. Leave any butcher’s string in place only if it is suitable for cooking. Pat the joint dry with kitchen paper.
Put the flour and ¼ tsp of the salt into a mixing bowl. Make a well in the centre, add the eggs and gradually whisk in the milk until the batter is smooth. Pour into a jug, cover and refrigerate while the beef cooks. This makes 12 Yorkshire puddings.
Rub the beef with 1 tbsp softened Beef Dripping, the remaining ¾ tsp salt and the Coarse Ground Pepper. Place fat-side up on a rack in a deep metal roasting tin. Roast for 20 minutes to start browning the outside.
Mix 40g of the butter with the Rosemary and Garlic Granules. Reduce the oven to 170°C (150°C fan). Carefully spread the butter over the top and exposed sides of the beef using a spoon or pastry brush. Return to the oven and roast for approximately another 75–100 minutes for the example 2.5kg joint, depending on your preferred doneness. Cover loosely with foil only if the surface is becoming too dark.
Start checking the beef after approximately 75 minutes of total cooking. Insert a clean food thermometer into the centre of the thickest part, avoiding bone and large pockets of fat. For medium-rare, remove at approximately 52–54°C; for medium, approximately 57–59°C. The temperature will rise further during resting. These pink-centre targets apply only to an intact, unrolled joint with all outer surfaces thoroughly browned. Rolled or stuffed joints must be cooked thoroughly throughout, for example to 75°C for 30 seconds. Use the thermometer rather than the clock alone.
Transfer the beef to a warm board or platter, loosely cover with foil and rest for approximately 40 minutes. Increase the oven to 220°C (200°C fan). Divide the remaining 3 tbsp Beef Dripping between the holes of a sturdy 12-hole metal muffin tin. Once the oven has reached temperature, heat the tin for 5 minutes until the fat is very hot.
Give the Yorkshire pudding batter a quick whisk. Carefully remove the hot tin, divide the batter evenly between the holes and return it to the oven immediately. Bake for 25–30 minutes until well risen, deeply golden and crisp. Keep the oven door closed for at least the first 20 minutes.
While the puddings bake, melt 20g butter in a saucepan over a medium-low heat. Add the shallots and cook for 12–15 minutes, stirring occasionally, until softened and lightly golden. Stir in the balsamic vinegar and cook for 1 minute. Add the Beef Stock and simmer for approximately 5 minutes to reduce slightly, then stir in the Beef Gravy. Simmer gently for another 5 minutes until piping hot.
Meanwhile, fry the bacon in a large, deep frying pan over a medium heat for 6–8 minutes until golden and cooked through. Add the remaining 15g butter, the shredded cabbage and 2 tbsp water. Cover and cook for 5 minutes, then uncover and cook for another 3–5 minutes, stirring occasionally, until tender and the excess moisture has evaporated. Add a splash of water if the pan becomes dry. Taste before adding salt, as the bacon already provides seasoning.
Stir the juices collected beneath the resting beef into the shallot gravy and bring back to a simmer. Taste and adjust the seasoning. Add a little hot water if the gravy is thicker than you prefer.
Remove any string from the beef. Run a sharp carving knife between the meat and the rib bones to release the joint, keeping the blade close to the bones. Carve the meat across the grain into slices and arrange on a warmed serving platter.
Serve immediately with the Yorkshire puddings and bacon greens. Bring the shallot gravy to the table in a warmed gravy boat so everyone can help themselves.
