Ingredients:

Lean rib beef joint
Onions
Garlic
English Beer
Rowanberry, quince or redcurrant jelly
Fresh thyme
For the Yorkshire puddings:
Plain flour
Eggs
English beer
Oil

Take a 2.75kg(6lb) lean beef joint (3 ribs) and calculate the cooking time. Place into a roasting tin and open roast in a preheated oven for the calculated cooking time. Cooking time: Rare - 20 minutes per 450g/kg(1lb) plus 20 minutes, medium - 25 minutes per 450g/kg(1lb) plus 25 minutes, well done - 30 minutes per 450g/kg(1lb) plus 30 minutes. Oven Temperature: Gas mark 4-5, 180C, 350F.

About 25-30 minutes before the end of cooking time add to the pan 3 onions, cut into a chunky dice, and 2 cloves garlic, sliced. Then during last 10 minutes, add 90ml(6tbsp) English beer to the onions and mix in 45ml(3tbsp) rowanberry jelly and 2 sprigs fresh thyme. Use the mixture to glaze over the beef joint and return to oven for remaining cooking time. Take the meat out and allow to rest loosely wrapped in foil.

Increase the oven temperature to Gas mark 7 220 C 425 F for the Yorkshire puddings: In a bowl mix together 75g(3oz) plain flour and 2 eggs, then add 150ml(pt) English beer and whisk until smooth. Divide 15-30ml(1-2tbsp) oil between 4 large or 12 small Yorkshire pudding tins and heat in the oven for 5-10 minutes. Pour the batter in the heated tin and cook for 20-25 minutes until risen and browned.

Serve the beef with the Yorkshire puddings, onion relish (or add this to the gravy) roast potatoes and seasonal vegetables.