Method

• 1.
  For the horseradish cream, place the cream in a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until soft peaks form. Add horseradish, then briefly whisk on medium-high speed until well combined and almost firm peaks form. Season and transfer to a serving dish, cover and chill until ready to serve.
• 2.
  Preheat oven to 220°C/200°C fan-forced. Place carrot, potato, garlic, onion, rosemary sprigs and duck fat in a large, flameproof roasting pan. Season and toss to combine, using clean hands to rub duck fat evenly over all the vegetables, then push them to the outer edges of the pan (the beef needs to be standing upright in the pan, without vegetables underneath).
• 3.
  To prepare the rib roast, score the outer fat of the standing rib roast by using a large knife to make a 2cm wide criss-cross that goes halfway into the layer of fat (you don’t want to cut all the way through, otherwise the fat will slide off when roasting). Rub the outside of the roast with the thyme leaves, then season all over with salt flakes and freshly ground black pepper. Secure roast with kitchen string, making 2cm wide intervals along the length of the meat to hold its shape (this will ensure the entire piece of beef cooks evenly when roasted). Transfer roast to the pan with vegetables, making sure it’s standing upright.
• 4.
  Roast for 30 minutes. Reduce oven to 200°C/180°C fan-forced. Roast for 1 hour until cooked to medium-rare when the internal temperature reads 50ºC on a meat thermometer, or cook until your liking.
• 5.
  While the beef and vegetables roast, make the Yorkshire pudding batter. Place all ingredients, except for the duck fat, and 2 tsp fine salt in a large jug or bowl with a spout, and using a handheld blender, blend until completely smooth and silky. Set aside, covered, at room temperature for at least 30 minutes to rest.
• 6.
  Once the beef is cooked, transfer from roasting pan to a heatproof board, reserving pan and juices, and cover with foil to rest for 30-45 minutes (you want the meat to rest for half the total cooking time). Transfer vegetables to a heatproof bowl and toss through the parsley. Cover tightly with foil to keep warm, and set aside at room temperature. Increase oven temperature to 240°C/220°C fan-forced.
• 7.
  To cook the Yorkshire pudding, place duck fat in an 18cm x 28cm-deep Pyrex baking dish (3L capacity), then place in preheated oven for 10 minutes until fat is melted and exceptionally hot. Very carefully remove hot dish from oven, immediately pour in pudding batter (be careful, as it may splatter) and return to oven. Roast for 25-30 minutes or until very puffed up, deep golden and cooked when pudding feels very firm when lightly touched.
• 8.
  While the Yorkshire pudding roasts, make the gravy. Pour away any excess fat from the reserved roasting pan and discard. Place the pan on your stove top over a medium-high heat and add flour. Cook, whisking constantly, for 2 minutes until the flour begins to turn light golden. Whisk in the beef stock until completely smooth, all the roasted meat flavourings have been lifted from the base and sides of pan and mixture comes to a simmer. Simmer, whisking constantly, for 5 minutes or until gravy thickens. Season with salt flakes and freshly ground black pepper.
• 9.
  You can either serve the gravy as is for that perfect ‘nanna’s’ touch – a few chunky bits won’t worry anyone, and they’ll taste delicious – or pour through a strainer.
• 10.
  Carve the beef roast and serve with roasted vegetables, Yorkshire pudding, gravy, steamed green beans and horseradish cream alongside.