📝 About This Recipe
This quintessential British masterpiece features a succulent, dry-aged beef roast encased in a fragrant garlic and herb crust, cooked to a perfect medium-rare. The crowning glory is the Yorkshire pudding—crispy, golden-brown vessels designed to capture the rich, savory depth of the red wine bone marrow gravy. It is a timeless celebration of texture and tradition that transforms a simple meal into a grand culinary event.
🥗 Ingredients
The Beef Roast
- 3 kg Standing Rib Roast (3-4 bones, at room temperature for 2 hours)
- 2 tablespoons Olive Oil
- 1 tablespoon Sea Salt (Maldon or flaky salt preferred)
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 3 sprigs Fresh Rosemary (finely chopped)
- 3 sprigs Fresh Thyme (leaves stripped and chopped)
- 4 cloves Garlic (minced into a paste)
Yorkshire Puddings
- 4 pieces Large Eggs (at room temperature)
- 200 ml Whole Milk
- 200 g All-Purpose Flour (sifted)
- 4 tablespoons Beef Drippings or Lard (for the muffin tin)
- 1/2 teaspoon Salt
Red Wine Gravy
- 500 ml Beef Stock (high quality, low sodium)
- 200 ml Red Wine (such as Cabernet Sauvignon or Merlot)
- 2 pieces Shallots (finely diced)
- 30 g 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 an even roast.
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2
Preheat your oven to 220°C (425°F). In a small bowl, mix the garlic paste, chopped rosemary, thyme, salt, pepper, and olive oil to form a herb rub.
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3
Pat the beef dry with paper towels. Rub the herb mixture all over the meat, ensuring the fat cap is well-covered.
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4
Place the beef in a large roasting pan, bone-side down. Roast at the high temperature for 20 minutes to sear the exterior and develop a crust.
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5
Reduce the oven temperature to 160°C (325°F). Continue roasting for approximately 12-15 minutes per 500g for medium-rare (internal temp of 52°C/125°F).
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6
While the beef roasts, prepare the Yorkshire pudding batter. Whisk the eggs, milk, and salt together, then 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 reaches your desired internal temperature, remove it from the oven. Transfer to a carving board, tent loosely with foil, and rest for at least 30-45 minutes.
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8
Increase the oven temperature to 220°C (425°F). Place a teaspoon of beef drippings or lard into each hole of a 12-cup muffin tin and place in the oven until the fat is smoking hot.
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9
Carefully pull the hot tin out and quickly pour the rested batter into the holes (they should sizzle). Immediately return to the oven and bake for 20-25 minutes without opening the door until risen and golden.
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10
To make the gravy, pour off most of the fat from the roasting pan, leaving the brown bits (fond). Sauté shallots in the pan over medium heat until softened.
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11
Deglaze the pan with red wine, scraping up the bits. Add the beef stock and simmer until reduced by half. Whisk in cold butter at the end for a glossy finish.
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12
Carve the rested beef into thick slices, cutting against the grain. Serve alongside the hot Yorkshire puddings and a generous ladle of gravy.
💡 Chef's Tips
Always use a meat thermometer; it is the only way to guarantee a perfect medium-rare center. Never open the oven door while the Yorkshire puddings are rising, or they will collapse instantly. Resting the beef is non-negotiable; it allows the juices to redistribute, ensuring every slice is moist. For the tallest Yorkshire puddings, ensure your batter and the fat in the tin are both at the right temperatures—cold batter into smoking hot fat works best for some, but room temp batter is the traditional secret.
🍽️ Serving Suggestions
Serve with goose-fat roasted potatoes for the ultimate crunch. A side of honey-glazed carrots and parsnips adds a lovely sweetness to balance the savory beef. Freshly grated horseradish cream is a mandatory accompaniment for a bit of heat. Pair with a bold, tannic red wine like a Bordeaux or a cool-climate Syrah to cut through the richness.