1

Preheat oven to 240°C/220°C (fan forced).

2

Combine mustard powder, flour and salt in small bowl.

3

Stand beef rib in a large baking tray and place onion under beef. Dust beef with flour mixture and cook in the oven for 20 minutes.

4

Reduce heat to 180°C/160°C(fan forced) and cook for 15 minutes per 450g (add 15 minutes for medium and 30 minutes for well done).

5

Remove from the oven and rest roast, loosely covered with foil for 20 minutes. Increase oven temperature to 220°C/200°C (fan forced).

6

Place flour, salt and eggs into a large bowl and whisk to combine.

7

Whisk in water and milk slowly to form a smooth batter. Stand for 30 minutes.

8

Drizzle oil into a 12 cup muffin tray and place in the oven for 5 minutes until oil is smoking hot. Remove from oven and pour batter evenly between cups. Place back in the oven and cook for 20-25 minutes until golden

9

Heat oil in a large saucepan over medium heat add onion and cook for 5 minutes until browned, add stock and wine and bring to the boil, cook until reduced by 1/3. Remove from heat and add pan juices from roast (trying not to get too much fat) and whisk to combine.

10

Serve roast with Yorkshire puddings drizzled with gravy, roast potatoes and steamed vegetables.