As it happens. I did an epic wing rib last week for my birthday:
Salt and pepper the beef heavily at least 12 hours in advance and place in a large box in the fridge on some grease proof paper.
Make up Yorkshire batter 12 hours in advance (200ml plain flour, 200ml beaten FR eggs, 200ml SS milk, add milk & eggs to bowl and add spoonful of flour at a time whisking until smooth).
On the day, make up a mixture of colman's english mustard powder with maple syrup to form a paste.
In the bottom of a roasting dish put 2-3 thick sliced onions, 1 large (or 2 small sliced leeks), a large sliced carrot and a small sprig of thyme. Place in oven a 160C.
Rub the mustard/maple mix all over the beef, sear in a hot pan (will ruin a bad pan, but I have a copperstone one which is magic).
Place beef on top of the veg and roast at 160C until done (Use thermapen, I tend to pull @~50C for med rare). Let the beef rest.
After about 1/2 hour of roasting, I tend to put some beef stock into the roasting dish and every 15mins baste the beef.
You probably want to start your roasts before the beef comes out, make sure you save the salty starch water from blanching them for the gravy.
When the beef is done, leave to rest in a warm place with a tent of foil over it (double skinned).
Wack the oven upto 220, stick a muffin tray in with a little bit of beef dripping in each hole.
When oven is upto 220, pour the batter mix in quickly and quickly return to the oven (you could even have the muffin tray over a cooker ring while doing this to maintain the heat).
Yorkshires take 10-15 mins IIRC.
For the gravy, take the roasting dish with the remains of the veg, and heat over the cooker until there's little or no liquid left and the veg is starting to fry. Meanwhile reheat the potato starch water in the microwave, and the pour into the roasting dish. Let the gravy simmer for 10mins or so then sieve the liquid into a jug.
It's only Christmas once a year 
