Roast Beef and Yorkshire Pudding

Name: Roast Beef and Yorkshire Pudding
Cook time: 130 min
Total time: 130 min
Yield: 6 servings
Cuisine: British
Ingredients: 1.8 kg Rib of Beef, bone-in or sirloin, at room temperature; 2 tbsp Vegetable Oil, or Beef Dripping; 2 tsp Sea Salt, fine; 1 tsp Pepper (Black), freshly ground; 4 large Eggs; 200g Plain Flour; 300ml Whole Milk; 1/2 tsp Salt, fine; 3 tbsp Beef Dripping, or Vegetable Oil, for the tins; 2 tbsp Plain Flour; 500ml Beef Stock; Some Pan Drippings, from the roast, including browned bits; Some Salt, to taste; Some Pepper (Black), freshly ground, to taste

A classic Sunday-centrepiece: a succulent roast Rib of Beef with crisp, golden Yorkshire puddings and a rich pan gravy. The beef is seared for a caramelized crust and roasted to your preferred doneness while a simple batter, baked in smoking-hot beef dripping, rises into light, airy puddings — all finished with a savory gravy made from the pan juices.

A classic Sunday-centrepiece: a succulent roast Rib of Beef with crisp, golden Yorkshire puddings and a rich pan gravy. The beef i... Show more

Traditional British Recipe

Health Grade

B · Healthy

Rating

4.2

Time

2 hrs

Price

6,27 €

Calories

873 kcal

high protein

low carb

low sugar

comfort food

Method

Mix the batter

In a large bowl, whisk together 4 large Eggs, Plain Flour, Whole Milk, and Fine Salt until the batter is smooth and looks like thin cream. Cover and let it rest for 30 min; while it sits, you can get on with the oven and the beef.

Preheat the oven

Heat the oven to 220° C so it is properly hot before the beef goes in.

Season the beef

Pat the Rib of Beef dry, rub it all over with Vegetable Oil, and season generously with Sea Salt and Freshly Ground Black Pepper. Set it fat-side up in a roasting tin.

Roast the beef

Put the tin in the hot oven and roast for 20 min. Lower the oven to 180° C and roast for 45 min more, or until the centre is at about 52° C for medium-rare; if you like it more done, aim closer to 60° C. The outside should be deeply browned and crusty.

Rest the beef

Lift the beef onto a board, loosely cover it with foil, and rest it for 30 min so the juices settle back into the meat. While it rests, you can heat the tins, bake the puddings, and make the gravy.

Heat the tin

Turn the oven back up to 220° C. Divide the Beef Dripping between the cups of a Yorkshire pudding or muffin tin and heat it for 10 min until the fat is very hot and just starting to shimmer.

Bake the puddings

Give the rested batter a quick whisk, then pour it into the hot fat, filling each cup about halfway. Bake for 20-25 min without opening the oven door until the puddings are puffed, crisp, and deep golden brown.

Make the gravy

Pour off most of the excess fat from the roasting tin, leaving the browned bits behind. Set the tin over medium heat and whisk in the flour for about 1 min until it looks paste-like. Slowly whisk in the Beef Stock, scraping up the Pan Drippings and browned bits from the base, then simmer for 5 min until glossy and thick. Taste and season with salt and pepper.

Carve and serve

Carve the beef against the grain, divide it between plates with the Yorkshire puddings, and spoon the gravy over everything. Serve straight away while the puddings are still crisp.

Ingredients

Method

For 6 servings

Adjust servings

For the roast beef

1.8 kg Rib of Beef, bone-in or sirloin, at room temperature
2 tbsp Vegetable Oil, or Beef Dripping
2 tsp Sea Salt, fine
1 tsp Pepper (Black), freshly ground

For the Yorkshire pudding batter

4 large Eggs
200g Plain Flour
300ml Whole Milk
1/2 tsp Salt, fine
3 tbsp Beef Dripping, or Vegetable Oil, for the tins

For the gravy

2 tbsp Plain Flour
500ml Beef Stock
Some Pan Drippings, from the roast, including browned bits
Some Salt, to taste
Some Pepper (Black), freshly ground, to taste

Nutrition

Per Serving.

Calories

873 kcal

44% of Daily kcal

Protein

74 g

100% RDI

Fat

50 g

20g sat fat

Carbs

31 g

11% RDI

Sugar

2.9 g

6% RDI

Fiber

1.1 g

4% RDI

Salt

4.2 g

84% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B · 7.4 / 10

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