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For a good Roast Beef dinner you cannot better the advice than that given
by
Delia Smith, here is her recipe.

Roast Ribs of Traditional Beef with Horseradish, Creme Fraiche and Mustard
Sauce
What you need

For the beef:
3-rib joint, wing end or sirloin of beef on the bone (approx 2.7kg/6lb)
1 level dessertspoon mustard powder
1 level dessertspoon plain flour
1 small onion, peeled and cut in half
salt and freshly milled black pepper
For the horseradish, crème fraîche and mustard sauce:
2 rounded Tbsp hot horseradish
1 heaped Tbsp crème fraîche
2 level tsp wholegrain mustard
For the gravy:
25g/1oz plain flour (about 1 heaped Tbsp)
approx 1 litre/1 and three quarter pints vegetable stock, or water from
the
potatoes
You will also need a solid roasting tin.

Pre-heat the oven to 240C/475F/Gas 9.
If you dust the fat surface of the beef with mustard and the flour - just
rub them in gently - then season with salt and pepper, it becomes extra
crusty during cooking. So do that first, then place the joint in the
roasting tin and tuck the two pieces of onion in close to the meat. The
onion will caramelise as the beef cooks and give a lovely flavour to the
gravy.

Now place the meat just above the centre in the oven and give it 20
minutes
cooking at the initial temperature; after that turn the heat down to
190C/375F/Gas 5 and cook it for 15 minutes to the pound 450g/16oz for
rare,
adding another 15 minutes for medium rare and another 30 minutes for well
done. While the beef is cooking, lift it out of the oven from time to
time,
tilt the tin and baste the meat really well with its own juices - this
ensures that the flavour that is concentrated in the fat keeps permeating
the meat, and at the same time the fat keeps everything moist and
succulent.
While you're basting close the oven door in order not to lose heat. When
the
beef is cooked, remove it from the oven, transfer it to a board and allow
it
to stand in a warm place for up to an hour, loosely covered with foil,
before carving - to let all the precious juices that have bubbled up to
the
surface seep back into the flesh. Also, as the meat relaxes it will be
easier to carve. Meanwhile, make the gravy.

After removing the meat from the roasting tin, tilt to see how much fat
remains - you need about 2 Tbsp for this amount of gravy (the rest can be
spooned into a dish and used for Yorkshire pudding). Place the roasting
tin
over a medium heat and sprinkle the flour into the fatty juices. Then,
using
a wire whisk, blend in the flour using a circular movement.
When you have a smooth paste, slowly add the hot vegetable water, whisking
all the time, and scraping the base of the tin to incorporate all the
residue from the roast. When the gravy is bubbling, taste to see if it
needs
a little more seasoning, then let it carry on bubbling and reduce slightly
to concentrate the flavour.

You can now pour the gravy into the jug and keep it warm if lunch is
imminent or, if not, leave it in the roasting tin and re-heat gently just
before serving. To make the horseradish sauce, simply mix all the
ingredients together in the bowl you're going to serve it in.

Traditional Yorkshire Pudding

What you need

175g/6oz plain flour
2 eggs
175ml/6fl oz milk (whole or semi-skimmed)
110ml/4fl oz
2 Tbsp beef dripping
salt and freshly milled black pepper

You will also need a solid roasting tin measuring 28x23cm/11x9in.

Pre-heat the oven to 220C/425F/Gas 7. Begin by placing a sieve over a
large mixing bowl, then sift the flour in, holding the sieve up high to
give the flour a good airing as it goes down into the bowl. Now, with the
back of a tablespoon, make a well in the centre of the flour and break the
eggs into it. Add the salt and pepper. Now measure the milk and water into
a measuring jug. Then begin to whisk the eggs wth an electric whisk and as
you beat them the flour around the edges will be slowly incorporated. When
the mixture beacomes stiff simply add the milk and water mixture
gradually, keeping the whisk going. Stop and scrape the sides of the bowl
with a spatula so that any lumps can be pushed down into the batter, then
whisk again till all is smooth. Now the batter is ready for use and
although it's been rumoured that batter left to stand is better, I have
found no foundation for this - so just make it whenever is convenient.

To cook the Yorkshire pudding, remove the meat from the oven (or if it's
not ready place it on a lower shelf) and turn the oven up to the above
temperature. Spoon 2 tablespoons of beef fat into the roasting tin and
allow it to pre-heat in the oven. When the oven is up to temperature
remove the tin, using an oven glove, and place it over direct heat (turned
to medium). Then, when the fat begins to shimmer and smoke a little, pour
in the batter. Tip it evenly all round and then place the tin on a high
shelf in the oven and cook the Yorkshire pudding for 40 minutes or until
golden brown and crisp. Serve it cut into squares presto pronto.

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