From Adam Ragusea.

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***RECIPE, SERVES 4-6***

1 4-5 lbs (circa 2kg) standing rib roast
2-3 onions
1 oz (28g) dried mushrooms
1-2 cans or cartons beef stock
fresh asparagus
flour
oil
seasonings

For the puddings

3 eggs
3/4 cup (175mL) milk
3/4 (90g) cup flour
1 teaspoon salt
other seasonings (I used some garlic powder)
ample hot fat for a six-cup muffin tin (I used a stick of clarified butter)
chopped parsley for garnish (very optional)

Heat oven to 500ºF/260ºC. In a pan suitable for making gravy later, place your roast bone-side down. Cut the onions in half, peel (being sure to not separate the layers at the base) and place them cut-side down on the same pan surface. Oil and season everything, then put it in the oven, basting a few times if you want. When the roast looks halfway as brown as you want it (30 minutes in for me), reduce the heat to 350ºf/180ºC and cook until the inside is as done as you want it (mine took another hour to hit medium).

Once the meat is in the oven, you can mix up the pudding batter — it’ll puff better in the oven later if it sits for a while before baking. If you’re going to make them with clarified butter, now would be a good time to clarify it, per the video.

Bring the beef stock to a boil, kill the heat, stir in the dried mushrooms and let sit until the roast is done.

Cut the woody ends off the asparagus, put them on a roasting tray and coat with oil and seasonings. Chop the parsley if you’re using it.

When the roast is done, take it out and put a six-cup muffin tin into the oven to get hot, raising the temperature back up to 500ºF/260ºC.

Take the meat out of the pan and let it rest somewhere. Move the roasted onions to a serving platter. Whisk enough flour into the meat drippings to make a paste and let this roux brown for a few minutes. If you want the whole mushroom chunks in your gravy, lift them out into the pan with a slotted spoon. Gradually whisk stock into the roux while deglazing the pan, enough until you get the thickness you like. Leave behind the last little bit of stock, which may have some settled sand in it. Season the gravy to taste and transfer it to a serving boat.

Take the hot muffin tin out, pour a thick coating of hot fat into the bottom of each cup, then pour in enough pudding batter to come no more than 2/3rds of the way up. Top each one with parsley if you have it. Transfer to the oven and bake until golden and cooked through (mine took 20 minutes_.

When you’re about 10 minutes from dinner, throw the asparagus in the oven to roast until tender.

Slice the roast and position on the platter. Pull out the puddings when they’re done, rest until solid and then remove ASAP to the serving platter before they collapse too much. Put the cooked asparagus on the platter. Reheat the whole platter if necessary before serving with the gravy.