📝 About This Recipe
This quintessential British centerpiece captures the soul of a Victorian Christmas, featuring a succulent, herb-crusted beef rib roast and golden, airy puddings. The beef is slow-roasted to a perfect medium-rare, yielding a rich jus that serves as the lifeblood for the crisp, custardy Yorkshire puddings. It is the ultimate winter solstice comfort, designed to bring warmth and a sense of grand tradition to your holiday table.
🥗 Ingredients
The Roast Beef
- 3 ribs Standing Rib Roast (approx. 7-8 lbs, bone-in, at room temperature)
- 2 tablespoons Kosher Salt
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 3 sprigs Fresh Rosemary (finely chopped)
- 4 sprigs Fresh Thyme (leaves stripped and chopped)
- 6 cloves Garlic (minced into a paste)
- 2 tablespoons Olive Oil
Yorkshire Puddings
- 1.5 cups All-Purpose Flour (sifted)
- 4 Large Eggs (at room temperature)
- 1 cup Whole Milk
- 1/2 cup Water (cold)
- 1/2 teaspoon Salt
- 1/4 cup Beef Drippings (reserved from the roast or lard)
Red Wine Jus
- 2 cups Beef Stock (high quality or homemade)
- 1 cup Red Wine (such as Cabernet or Merlot)
- 1 tablespoon Cold Butter (cubed)
👨🍳 Instructions
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1
Remove the beef from the refrigerator at least 2 hours before cooking to ensure it reaches room temperature for even roasting.
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2
Preheat your oven to 450°F (230°C). In a small bowl, mix the garlic, rosemary, thyme, salt, pepper, and olive oil to create a thick herb paste.
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3
Pat the beef dry with paper towels. Rub the herb paste all over the roast, focusing heavily on the fat cap.
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4
Place the roast in a heavy roasting pan, bone-side down. Roast at 450°F for 20 minutes to sear the exterior and develop a crust.
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5
Reduce the oven temperature to 325°F (160°C). Continue roasting until a meat thermometer inserted into the thickest part reaches 120°F for rare or 130°F for medium-rare (approx. 15 minutes per pound).
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6
While the beef roasts, prepare the pudding batter. Whisk the eggs, milk, water, and salt until light and frothy. Gradually whisk in the flour until smooth. Let the batter rest at room temperature for at least 1 hour.
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7
Once the beef is done, remove it from the oven and transfer to a cutting board. Tent loosely with foil and let it rest for at least 30-45 minutes. This is crucial for juice retention.
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8
Increase the oven temperature to 425°F (220°C). Pour the fat and drippings from the roasting pan into a measuring cup. Reserve 1/4 cup of the clear fat.
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9
Put 1 teaspoon of the reserved beef fat into each well of a 12-cup muffin tin or a traditional Yorkshire pudding tin. Place the tin in the oven for 5-8 minutes until the fat is screaming hot and slightly smoking.
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10
Carefully remove the hot tin and quickly pour the batter into the wells, filling them about halfway. Return to the oven immediately.
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11
Bake for 20-25 minutes without opening the oven door until the puddings have tripled in size and are deep golden brown.
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12
While puddings bake, make the jus. Place the roasting pan over two stove burners. Add the red wine and scrape up the browned bits. Add the beef stock and simmer until reduced by half. Whisk in cold butter for shine and season to taste.
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13
Carve the beef by cutting along the bones to remove the rack, then slicing the meat into thick, succulent slabs.
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14
Serve the sliced beef immediately with a hot Yorkshire pudding on the side, drizzled generously with the red wine jus.
💡 Chef's Tips
Always use a meat thermometer; every oven is different and a rib roast is too precious to overcook. Never open the oven door while the Yorkshire puddings are rising, or they will collapse instantly. Resting the pudding batter allows the starch granules to swell, resulting in a lighter, crispier texture. If you don't have enough beef drippings, lard or vegetable oil with a high smoke point can be used for the puddings. Make sure the fat in the muffin tin is literally smoking before adding the batter to ensure the 'jump' that creates height.
🍽️ Serving Suggestions
Serve with a side of creamy horseradish sauce for a sharp, cooling contrast to the rich beef. Honey-glazed roasted carrots and parsnips add a festive sweetness to the plate. A robust glass of Bordeaux or an earthy Pinot Noir pairs beautifully with the herbal crust. Traditional buttery mashed potatoes or duck-fat roasted potatoes are the perfect vessel for extra jus.