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1
Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.
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2
Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
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3
Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
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4
While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander.
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5
Toss about to chuff them up, this will make them really crispy.
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6
After 30 minutes, take the tray out and toss in your potatoes and rosemary.
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7
With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
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8
Shake the tray and whack it back in the oven for the final hour.
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9
Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
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10
Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
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11
Add 1 teaspoon of flour to the tray and mash everything together.
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12
Heat the tray on the stovetop and when hot, add the red wine.
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13
Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon.
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14
Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
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15
Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug.
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16
Serve with Yorkshire puddings.
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17
Preheat oven to 450 degrees F.
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18
Mix the batter ingredients together.
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19
Let rest for 10 minutes
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20
Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section.
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21
After the 10 minutes divide the batter into the tray.
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22
Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.
