Recipe of Roast Beef with Yorkshire Pudding
Enjoy a classic British meal with this Roast Beef with Yorkshire Pudding recipe. Tender roast beef served with crispy Yorkshire puddings, roasted vegetables, and rich gravy.
Recipe Summary
Preparation
120 min
Servings
6
Difficulty
Intermediate
Category
Meat
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
Join me and let's see how to make Roast Beef with Yorkshire Pudding
Instructions:
- Preheat your oven to 450°F (230°C).
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- Once the roast beef is done, remove it from the oven and let it rest for at least 15 minutes before slicing.
- 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.
- Slice the roast beef, serve with Yorkshire puddings, roasted vegetables, and drizzle with gravy. Enjoy your traditional British Roast Beef with Yorkshire Pudding!
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Tips for this recipe
Here are some useful tips to perfectly prepare Roast Beef with Yorkshire Pudding and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Variations of this recipe
Try these delicious variations of Roast Beef with Yorkshire Pudding to give a different touch to your preparation.
- Vegetarian version: substitute meat with plant proteins like tofu or legumes
- Spicy version: add chili peppers or spicy spices to taste
- Healthy version: reduce oil and increase vegetables
Frequently Asked Questions
This recipe has a Intermediate difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 120 minutes and the cooking time is minutes.
This recipe is designed for 6 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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