Method

• 1.
  Preheat oven to 220°C/200°C fan-forced.
• 2.
  Scatter chopped vegetables, thyme and garlic evenly over the base of a large flameproof roasting pan and place beef rib roast on top. Drizzle vegetables and beef with oil and season. Roast on the bottom shelf of the oven for 1 hour 15 minutes for medium, or until cooked to your liking.

• 3.
  For the sausage stuffing, place all ingredients in a bowl, season and mix to combine. Divide into 12 portions. Set aside.
• 4.
  For the Yorkshire puddings, place all ingredients in a blender and whiz until smooth. Transfer to a jug and stand for 10-12 minutes to settle.
• 5.
  Grease base and sides of a 12-hole non-stick muffin pan. Drizzle enough oil into each hole so that you have 2mm in the base of each, along with a portion of the sausage mixture broken into small pieces. Place tray on the top shelf of the oven for 5-6 minutes, until tray and oil are very hot and the sausage mixture is browned.
• 6.
  Divide batter among muffin pan holes. Return to oven and bake for 18-20 minute, until deep golden, puffed and cooked through. Remove from oven and season with salt flakes. Keep warm until ready to serve.
• 7.
  Remove roast from oven. Transfer beef to a platter, cover loosely with foil, for 15-20 minutes before serving. Place the roasting pan over medium-low heat. Add the port and reduce by half. Stir in stock and bring to the boil. Transfer to a blender, taking care of the heat, whiz (in batches if necessary) until smooth. Season to taste and keep hot until ready to serve.
• 8.
  Serve beef on a platter with the stuffed Yorkshire puddings and port gravy on the side.