📝 About This Recipe
Experience the crowning jewel of British culinary tradition with this succulent roast beef and airy Yorkshire pudding. This recipe features a perfectly marbled rib roast seasoned to perfection, paired with golden, crisp puddings that boast a deep well for rich, velvety gravy. It is a timeless masterpiece that brings a sense of warmth and celebration to any dining table.
🥗 Ingredients
The Beef
- 2.5 kg Bone-in Prime Rib of Beef (at room temperature for at least 2 hours)
- 2 tablespoons Sea Salt (flaky variety preferred)
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 1 tablespoon English Mustard Powder
- 2 tablespoons Olive Oil
Yorkshire Puddings
- 4 pieces Large Eggs (fresh)
- 200 ml Whole Milk
- 200 g All-Purpose Flour (sifted)
- 4 tablespoons Beef Drippings or Vegetable Oil (for the tin)
- 1/2 teaspoon Salt
The Gravy & Aromatics
- 250 ml Red Wine (a bold Cabernet or Merlot)
- 500 ml Beef Stock (high quality or homemade)
- 2 pieces Onions (halved, skins left on for color)
- 2 pieces Carrots (roughly chopped)
- 3 sprigs Fresh Rosemary
- 1 tablespoon Plain Flour (for thickening)
👨🍳 Instructions
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1
Preheat your oven to 220°C (425°F). Ensure the beef is at room temperature; this is crucial for an even cook.
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2
In a small bowl, mix the sea salt, cracked pepper, and mustard powder. Rub the olive oil all over the beef, then massage the spice rub into the fat cap and sides.
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3
Place the onions, carrots, and rosemary in a large roasting tin to act as a trivet. Position the beef on top of the vegetables.
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4
Roast the beef for 20 minutes at the high temperature to sear the outside, then reduce the oven to 170°C (325°F).
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5
Cook for 12-15 minutes per 450g for rare, or 18-20 minutes for medium. Use a meat thermometer: aim for 52°C (125°F) for rare or 57°C (135°F) for medium.
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6
While the beef roasts, prepare the pudding batter. Whisk the eggs, milk, and salt together, then gradually whisk in the flour until smooth. Let the batter rest for at least 30 minutes at room temperature.
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7
Once the beef reaches your desired internal temperature, remove it from the tin and place it on a warm platter. Tent loosely with foil and rest for at least 30-45 minutes.
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8
For the gravy, place the roasting tin with the vegetables over medium heat on the stove. Stir in 1 tablespoon of flour and cook for 2 minutes. Deglaze with red wine, scraping up the brown bits (fond).
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9
Add the beef stock and simmer until thickened and reduced by half. Strain through a fine-mesh sieve into a warmed gravy boat.
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10
Increase oven heat to 220°C (425°F). Put a teaspoon of beef dripping or oil into each hole of a 12-hole muffin tin and place in the oven until smoking hot.
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11
Quickly and carefully pour the rested batter into the hot tins, filling them about halfway. Immediately return to the oven.
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12
Bake the Yorkshires for 20-25 minutes without opening the door until they are risen, golden, and crisp. Opening the door too early will cause them to collapse.
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13
Carve the rested beef into thick slices against the grain. Serve immediately with the hot Yorkshire puddings and plenty of rich gravy.
💡 Chef's Tips
Always rest your beef for at least 30 minutes; this allows the juices to redistribute for a tender slice. For the tallest Yorkshire puddings, ensure the oil is literally smoking hot before adding the batter. Never open the oven door while the puddings are rising, or they will deflate instantly. If you don't have beef drippings, use an oil with a high smoke point like vegetable or sunflower oil. Use a meat thermometer to take the guesswork out of the roast—it is the only way to ensure perfection.
🍽️ Serving Suggestions
Serve with goose-fat roasted potatoes for the ultimate crunch. Pair with honey-glazed parsnips and buttered savoy cabbage. A dollop of hot English horseradish sauce is a mandatory accompaniment. For wine, choose a bold, tannic Red Bordeaux or a peppery Syrah. Finish the meal with a classic English dessert like Apple Crumble or Sticky Toffee Pudding.