Entree: United Kingdom – British Pub Classics – Roast Beef and Yorkshire Pudding (Oven-roasted beef joint served with traditional baked batter puddings)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Additional 20 min

Total 2 hrs 15 min

Ingredients

- 3 lb (1.36 kg) beef roast (topside, sirloin or rib), trimmed
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 1/2 tsp (7 g) sea salt
- 1 tsp (2 g) freshly ground black pepper
- 2 garlic cloves, crushed (approx. 6 g)
- 2 sprigs fresh rosemary or thyme
- 2 tbsp (16 g) all-purpose flour (for gravy)
- 2 cups (480 ml) beef stock
- 4 large eggs (approx. 200 g)
- 1 cup (125 g) all-purpose flour (for Yorkshire batter)
- 1 cup (240 ml) whole milk
- 1/4 tsp (1 g) salt (for batter)
- 2 tbsp (30 ml) vegetable oil for the Yorkshire tin

Instructions

1. Remove the beef from the refrigerator 1 hour before cooking to come to near room temperature. Preheat the oven to 425°F (220°C).
2. Pat the roast dry, rub with 2 tbsp (30 ml) vegetable oil, season all over with 1 1/2 tsp (7 g) salt and 1 tsp (2 g) pepper, and tuck the garlic and herb sprigs against the meat.
3. Place the roast fat-side up in a roasting pan with 2 tbsp (30 g) butter on top or in the pan. Roast at 425°F (220°C) for 20 minutes to develop a crust, then reduce the oven to 350°F (175°C) and continue roasting until desired doneness: about 15–20 minutes per lb for medium-rare (internal temp 130–135°F / 54–57°C). For a 3 lb (1.36 kg) roast this will be roughly 45–60 minutes after the initial high-heat period; use a meat thermometer for accuracy.
4. Remove the roast to a cutting board, tent loosely with foil and rest at least 15–20 minutes while you make the gravy and Yorkshire puddings.
5. For the gravy, place the roasting pan over medium heat on the stovetop. Sprinkle 2 tbsp (16 g) flour into the pan juices and cook, stirring, 1–2 minutes. Gradually whisk in 2 cups (480 ml) beef stock, scraping up browned bits. Simmer 3–5 minutes until slightly thickened. Strain if desired and season to taste.
6. Meanwhile make the Yorkshire batter: in a bowl whisk 4 large eggs (approx. 200 g) with 1 cup (240 ml) milk until combined; sift in 1 cup (125 g) flour and 1/4 tsp (1 g) salt and whisk until smooth. Let the batter rest 20–30 minutes at room temperature.
7. Increase oven to 450°F (230°C). Place 2 tsp (10 ml) vegetable oil into each cup of a 12-cup muffin tin or into a standard Yorkshire pudding tray and heat in the oven until the oil is smoking hot, about 5–7 minutes.
8. Pour batter evenly into the hot tins (about 1/3–1/2 full) and return to the oven. Bake 20–25 minutes without opening the oven until the puddings have risen and are golden and crisp.
9. Carve the roast beef thinly, serve with the pan gravy and freshly baked Yorkshire puddings.