Traditional Roast Beef with Yorkshire Pudding
Delight in the timeless elegance of Traditional Roast Beef with Yorkshire Pudding—a centerpiece-worthy meal steeped in comforting British culinary tradition. This recipe features a succulent beef rib roast, expertly seasoned and roasted to perfection for a tender, flavorful bite. Paired with golden, puffed Yorkshire puddings made from a simple yet classic batter, this dish achieves the perfect harmony of textures. The rich drippings from the roast impart extra depth to the puddings, while the option to serve with lush gravy and roasted vegetables makes it a complete feast fit for any special occasion. With straightforward steps and tips for achieving the ideal cook on your roast, this recipe is perfect for anyone looking to create an impressive Sunday dinner or holiday celebration.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2.5 kg Beef rib roast (bone-in or boneless)
- 2 tsp Salt
- 1.5 tsp Black pepper
- 2 tbsp Vegetable oil
- 200 g Plain flour
- 4 large Eggs
- 300 ml Milk
- 2 tbsp Dripping or sunflower oil (for Yorkshire pudding)
Instructions
1. Preheat the oven to 220°C (425°F).
2. Pat the beef rib roast dry with paper towels. Rub the surface with salt, black pepper, and vegetable oil to create a light coating.
3. Place the roast in a roasting tray fat side up. Roast in the oven for 20 minutes to sear the exterior.
4. Lower the oven temperature to 180°C (350°F) and continue to roast. Cook for approximately 18 minutes per 500g for medium-rare, or adjust based on your preferred doneness.
5. While the beef is cooking, prepare the Yorkshire pudding batter. In a mixing bowl, whisk together the plain flour and a pinch of salt. Make a well in the center and add the eggs.
6. Gradually whisk in the milk until you have a smooth batter. Let the batter rest at room temperature for at least 30 minutes.
7. Once the beef is cooked to your liking, transfer it to a cutting board and tent it with foil. Allow it to rest for 20 minutes.
8. Increase the oven temperature to 220°C (425°F). Place a muffin tin or Yorkshire pudding tray in the oven with a small amount of dripping or sunflower oil in each compartment. Heat the tray for 5 minutes, or until the oil is very hot.
9. Quickly but carefully pour the rested batter into the hot oil in each compartment, filling them about halfway. Return the tray to the oven and bake for 20-25 minutes, or until the puddings are puffed and golden brown.
10. Carve the roast beef into slices and serve alongside the Yorkshire puddings. Optionally, add gravy and your choice of side vegetables.
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 943 mg | 41% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.7 g | ||
| Protein | 92.9 g | 186% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 137 mg | 11% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1199 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
