Recipe of Roast Beef with Yorkshire Pudding

Ingredients

• For the Roast Beef:
• 3 pounds beef sirloin or rib roast
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• For the Yorkshire Pudding:
• 2 cups all-purpose flour
• 4 large eggs
• 2 cups whole milk
• 1/2 teaspoon salt
• Vegetable oil or beef drippings
• For the Gravy:
• 2 cups beef broth
• 2 tablespoons all-purpose flour
• Salt and black pepper to taste
• For the Roasted Vegetables:
• 4 carrots, peeled and cut into sticks
• 4 parsnips, peeled and cut into sticks
• 2 red onions, cut into wedges
• 2 tablespoons olive oil
• Salt and black pepper to taste

Directions

1. 1

   Preheat your oven to 450°F (230°C).

2. 2

   In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, and thyme. Season the beef roast with salt and black pepper, then rub the herb mixture all over it.

3. 3

   Place the seasoned beef roast in a roasting pan and roast it in the preheated oven for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue roasting for about 20 minutes per pound for medium-rare or until your desired level of doneness is achieved. Use a meat thermometer to check for doneness. For medium-rare, the internal temperature should be around 135°F (57°C).

4. 4

   While the beef is roasting, prepare the Yorkshire pudding batter. In a mixing bowl, whisk together the flour, eggs, milk, and salt until you have a smooth batter. Allow it to rest for at least 30 minutes at room temperature.

5. 5

   In a muffin tin or Yorkshire pudding tin, add a small amount of vegetable oil or beef drippings in each cup. Place the tin in the oven for about 10 minutes to heat the oil until it's sizzling hot.

6. 6

   Carefully remove the tin from the oven and pour the batter into each cup, filling them about halfway. Return the tin to the oven and bake for 15-20 minutes or until the puddings have risen and turned golden brown.

7. 7

   For the roasted vegetables, toss the carrot sticks, parsnips, and red onion wedges in olive oil, salt, and black pepper. Spread them on a baking sheet and roast in the oven for about 30 minutes or until they are tender and caramelized.

8. 8

   Once the roast beef is done, remove it from the oven and let it rest for at least 15 minutes before slicing.

9. 9

   While the beef is resting, make the gravy. In a saucepan, heat the beef broth over medium heat. In a separate bowl, mix the flour with a little water to create a smooth paste. Whisk the flour paste into the simmering broth and cook until the gravy thickens. Season with salt and black pepper.

10. 10

    Slice the roast beef, serve with Yorkshire puddings, roasted vegetables, and drizzle with gravy. Enjoy your traditional British Roast Beef with Yorkshire Pudding!