Roast Beef with Yorkshire Pudding

Ingredients:
2.7 kg prime rib of beef
2 tsp english mustard powder
3 Tbsp AP flour
300ml red wine
300ml beef stock
2 tsp worcestershire sauce
salt & pepper

For the Yorkshire puddings:
225g AP flour
1 tsp salt
2 eggs, beaten
600ml milk
4 Tbsp roast beef dripping or olive oil

Method:

1. Preheat the oven to 230°C.
2. Season the meat with salt & pepper & rub in the mustard & 1 Tbsp of flour.
3. Place the meat in a roasting tin & roast for 15 mins. Reduce heat to 190&fracC & cook for 15 mins per 450g (1 lb), plus 15 mins for rare beef (or 20 mins per 450g plus 20 mins for medium beef). Baste the meat occasionally to keep it moist & if the tin becomes too dry, add a little stock or red wine.
4. Remove the meat from the oven & place on a hot serving plate, cover with foil & leave in a warm place for 10-15 mins. Turn oven heat to 220°C
5. To make the gravy, pour off most of the fat from the tin (reserving it for the Yorkshire pudding), leaving behind the meat juices & the sediment. Place the tin on the hob over a medium heat & scrape all the sediment from the base of the tin. Sprinkle in the remaining flour & quickly mix it into the juices with a small whisk. When it forms a smooth paste, gradually add the red wine & most of the stock, whisking constantly. Bring to a boil, then turn down the heat to a gentle simmer & cook for 2-3 mins. Season with salt & pepper, add the remaining stock if needed, & a little worcestershire sauce, if desired.
6. To make the Yorkshire puddings, place the flour in a bowl with the salt. Make a well in the centre of the flour & add the eggs. Using a wooden spoon, gradually stir in the eggs & milk & beat until smooth. Leave to stand for 30 mins. Heat the drippings or oil in 24 individual Yorkshire pudding tins for several mins in the top of the oven. Remove tins from the oven, pour in the batter & bake for 10-15 mins until the puddings are puffed up & golden brown.
7. When ready to serve, carve the roast into slices & serve on hot plates. Pour the gravy into a warmed jug & serve with the Yorkshire puddings.