Roast beef with Yorkshire pudding

Votes: 1

Time: 15 hours 40 minutes
Complexity: easily
Servings: 6-8

Prepare a festive roast the traditional English way – complete with Yorkshire pudding. The best choice for roasting is the thick rib of beef, also known as prime rib, which produces very juicy and tender meat and is best enjoyed medium-rare. The fat rendered from the meat during roasting is traditionally used to make Yorkshire pudding. This simple bread, made from flour, eggs, and milk, is served with meat or gravy. You can also bake Yorkshire pudding with butter instead of beef suet, as in this recipe, for a more delicate flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Roast

1/4 cup Dijon mustard, not grainy
1/4 cup grainy mustard
1 piece of thick edge of beef on 7 ribs weighing 6.5-7 kg, prime rib
1 tbsp. white peppercorns
1 tbsp. black peppercorns
1 tbsp. green peppercorns
1 tbsp Sichuan peppercorns

Yorkshire pudding

1.5 cups of flour
3/4 teaspoon coarse salt
3 eggs, preferably at room temperature
3/4 cup warm water
3/4 cup warm milk
0.5 cup melted butter + extra for greasing the pan
Special equipment: round baking dish with a diameter of 22 cm.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Dijon mustard, whole grain mustard, beef, white peppercorns, black pepper, green peppercorns, Sichuan pepper, premium flour, eggs, milk, butter

Cooking the dish according to the recipe:

Roast: In a medium bowl, combine the mustard and pepper. Stir until a paste forms. Place the meat in a roasting pan with the rack you'll be cooking it in. Turn the meat fat-side up and spread the pepper paste over the entire surface. If marinating the meat, refrigerate it overnight.
Yorkshire pudding: In a medium bowl, combine flour and salt. Stir. Beat in the eggs one at a time, then the water. Refrigerate.

Roast: Preheat oven to 175°C.
Remove the roast from the refrigerator about half an hour before cooking. Meat at room temperature will cook more evenly. Sprinkle the roast with salt. When the oven is hot, place the roast on the middle rack. Roast the roast for 12-15 minutes per pound (0.5 kg) of weight (2.5-3 hours). Cook until the internal temperature of the roast reaches 130°F (57°C). When the roast is almost done, remove the Yorkshire pudding batter from the refrigerator to bring it to room temperature. Then remove the roast from the oven and let the roast rest for at least 20 minutes before slicing.
Prepare Yorkshire pudding: Increase the oven temperature to 200°C and place the Yorkshire pudding tin inside.
Stir all the warm milk and a little melted butter into the batter. When the baking dish is hot, carefully remove it from the oven and quickly stir in the remaining melted butter. Pour the batter over the butter and place the dish on the middle rack of the oven. Bake until the Yorkshire pudding is golden brown and risen, about 30 minutes. Cut into 8 pieces and serve immediately with a slice of roast and any juices.

Note

It's important to place the meat on the rack in the roasting pan so it doesn't touch the bottom. This way, hot air will circulate around the entire roast during roasting. Roasting time at 175°C (350°F) is calculated as 15 minutes per 1 pound (0.5 kg) of roast. I cook the roast until the internal temperature reaches 130°F (57°C). It turns out so juicy! Although Yorkshire pudding is traditionally cooked in beef suet, I prefer to fry it in butter.