Entree: United Kingdom – England - London & Southeast – Roast Beef with Yorkshire Pudding (Classic roasted beef joint served with puffy baked batter puddings)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Additional 30 min

Total 2 hrs 40 min

Ingredients

- 3 lb (1.36 kg) beef rib roast or sirloin roast, trimmed
- 2 tbsp (30 ml) olive oil
- 2 tsp (10 g) sea salt
- 1 tsp (2 g) freshly ground black pepper
- 2 sprigs fresh rosemary
- 4 garlic cloves, crushed (approx. 12 g)
- 1 large onion, halved
- 2 cups (480 ml) beef stock
- 1/4 cup (60 ml) red wine (optional)
- 2 tbsp (16 g) all-purpose flour (for gravy)
- 2 tbsp (30 ml) pan drippings or beef fat (for gravy)
- For Yorkshire puddings:
- 3 large eggs, approx. 150 g
- 1 cup (240 ml) whole milk
- 1 cup (120 g) all-purpose flour
- 1/2 tsp (3 g) fine salt
- 3 tbsp (45 ml) beef drippings or vegetable oil

Instructions

1. Preheat the oven to 450°F (230°C). Pat the roast dry, rub with olive oil, sea salt and black pepper, and tuck rosemary and crushed garlic around the joint and under the netting if present.
2. Place the roast on a rack in a roasting pan with the halved onion beneath. Roast at 450°F (230°C) for 15–20 minutes to develop a crust.
3. Reduce oven temperature to 350°F (175°C) and continue roasting until internal temperature reaches 125–130°F (52–55°C) for medium-rare (about 20 minutes per pound as a guideline). Adjust to desired doneness. Remove roast, tent loosely with foil and rest for 20–30 minutes while you make the puddings and gravy.
4. While the roast rests, make the Yorkshire pudding batter: whisk eggs and milk until combined, then whisk in flour and salt until smooth. Let batter rest at room temperature for at least 20–30 minutes.
5. Increase oven to 425°F (220°C). Put 1 tsp (5 ml) beef drippings or oil into each cup of a 12-cup muffin tin and place the tin in the oven until the fat is smoking hot, about 5–7 minutes.
6. Stir batter briefly, then quickly pour batter into the hot fat cups about two-thirds full. Bake at 425°F (220°C) for 20–25 minutes without opening the oven until puddings have risen and are golden and crisp.
7. For the gravy, pour pan drippings into a small saucepan, skim excess fat leaving about 2 tbsp (30 ml). Deglaze the roasting pan with red wine (if using) and add to the saucepan. Whisk in 2 tbsp (16 g) flour and cook briefly, then slowly whisk in beef stock. Simmer until thickened, season to taste, and strain if desired.
8. Carve the rested roast into slices and serve with Yorkshire puddings and gravy.