- 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
- salt and freshly ground black pepper
- 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
- salt and freshly ground black pepper
- 110g/4oz mature cheddar cheese
- For the beef, preheat the oven to 200C/390F/Gas 6.
- Heat a frying pan until very hot. Season the beef with salt and freshly ground black pepper and brush with a little olive oil. Add the beef to the hot pan. Fry on all sides in the hot pan until nicely browned.
- Transfer the beef to a roasting dish and place in the oven to cook for 1 hour 10 minutes for rare.
- Remove the beef from the oven, cover with aluminium foil and rest in a warm place for 15-30 minutes.
- For the Yorkshire puddings, place the flour into a bowl and season with salt and freshly ground black pepper.
- Add the eggs and milk to the bowl and whisk to make a smooth batter.
- Add the grated horseradish and whisk again to combine. Cover and place in the fridge to chill for at least one hour, but preferably overnight.
- Preheat the oven to 220C/430F/Gas 7. Divide the dripping or lard between 2 x 12-hole muffin tins or Yorkshire tins.
- Place the tins in the oven for ten minutes until smoking hot.
- Carefully pour the batter into the tins, filling the tins two-thirds full.
- Place the tins into the oven and cook the Yorkshire puddings for 20 minutes – do not open the door during this time.
- After 20 minutes, open the door to allow any steam to escape and turn the temperature down to 190C/375F/Gas 5. Continue to cook until the Yorkshire puddings are golden-brown and crisp.
- For the leek gratin, preheat the grill to high.
- Heat a frying pan until hot, and add the butter, olive oil and leeks. Fry over a low heat for 1-2 minutes until just softened.
- Add the white wine to the pan and simmer for a further two minutes, until the wine has reduced by half.
- Add the double cream and cook for a further minute. Season with salt and freshly ground black pepper, to taste, and spoon the creamy leaks into an ovenproof dish.
- Sprinkle the grated cheese over the top of the gratin and place under the grill to cook until golden-brown.
- To serve, remove the fat from the juices in the beef roasting dish and set it aside to use for another dish (such as for cooking chips).
- Place the roasting dish over a low heat to reheat the juices. Carve the beef into individual ribs.
- To serve, arrange one rib on each serving plate. Place a spoonful of gratin and a couple of Yorkshire puddings on the side of each portion of beef, spoon the juices over and serve.