roast beef and yorkshire pudding recipe

Written ByJenny Smyth Posted on
roast beef and yorkshire pudding recipe
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The Best roast beef and yorkshire pudding recipe

I have been making roast beef and Yorkshire pudding for years, and it’s always a crowd-pleaser. This classic British dish is a staple in our household, and I’m excited to share my recipe with you.

The combination of tender, flavorful roast beef and crispy, fluffy Yorkshire pudding is a match made in heaven. I love serving this dish on special occasions, but it’s also a great option for a weeknight dinner.

My family always requests it when we have company over, and it’s perfect for potlucks or buffets. The best part?

It’s incredibly easy to make and requires minimal prep time. Plus, the leftovers are just as delicious the next day as they are fresh out of the oven.

I’ve experimented with various roasting times and temperatures to achieve the perfect level of doneness, and I’m happy to share my findings with you. Whether you’re a seasoned cook or a beginner, this recipe is sure to become a favorite in your household.

So go ahead, give it a try, and enjoy the oohs and ahhs from your loved ones as they take their first bites.

Classic Roast Beef with Yorkshire Pudding

Classic Roast Beef with Yorkshire Pudding

4.7 from 1074 votes

A traditional British Sunday roast featuring a perfectly cooked rib of beef with a crisp, golden crust and tender, juicy interior. Accompanied by light and airy Yorkshire puddings that rise beautifully in the oven, this hearty meal is a comforting centerpiece for family gatherings.

Prep Time30 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time2 hours
Servings: 6Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Roast Beef

2.5 kg (5.5 lb) bone-in rib roast
2 tbsp olive oil
1 tbsp kosher salt
1 tsp black pepper
2 tsp dried thyme
4 garlic cloves, sliced
1 cup beef broth

For the Yorkshire Pudding

1 cup all-purpose flour
1/2 tsp salt
2 large eggs
1 cup whole milk
3 tbsp beef drippings or vegetable oil

👨‍🍳Directions

1Remove the rib roast from the refrigerator 1 hour before cooking to bring it to room temperature.
2Preheat the oven to 450°F (230°C) and position a rack in the middle.
3Pat the roast dry with paper towels, then rub it all over with olive oil.
4Season generously with salt, pepper, and dried thyme, and make small slits over the surface to insert the garlic slices.
5Place the roast bone-side down on a rack in a roasting pan.
6Roast at 450°F for 20 minutes to sear the exterior, then reduce the oven temperature to 350°F (175°C).
7Continue roasting until the internal temperature reaches 125°F (52°C) for rare, about 1 hour 10 minutes total, or 135°F (57°C) for medium-rare.
8While the beef roasts, prepare the Yorkshire pudding batter.
9In a bowl, whisk together the flour and salt.
10In a separate bowl, beat the eggs with the milk until smooth, then gradually whisk the wet mixture into the dry ingredients until no lumps remain.
11Cover and let the batter rest at room temperature for 30 minutes.
12When the beef is done, transfer it to a cutting board, tent loosely with foil, and let it rest for 20 minutes.
13Increase the oven temperature to 425°F (220°C).
14Pour 1/2 teaspoon of beef drippings or vegetable oil into each cup of a 12-cup muffin tin.
15Place the tin in the preheated oven for 5 minutes until the fat is smoking hot.
16Carefully remove the hot tin from the oven and quickly divide the batter evenly among the cups, filling each about halfway.
17Return the tin to the oven and bake for 15 to 18 minutes until the puddings are puffed, golden brown, and crisp on the edges.
18Do not open the oven during baking.
19While the puddings bake, pour the beef broth into the roasting pan and scrape up any browned bits over medium heat to make a simple jus.
20Carve the rested beef into thick slices and serve with the Yorkshire puddings and jus.

🔧Equipment

Roasting pan with rack
Meat thermometer
Muffin tin or Yorkshire pudding tin
Mixing bowls
Whisk
Basting brush

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 38g💛Saturated Fat: 15g❤️Cholesterol: 195mg🧂Sodium: 890mg🌾Total Carbs: 28g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 48g

📝Notes

For the best Yorkshire puddings, ensure the batter rests and the fat is extremely hot before adding the batter. Resting the beef is crucial for a juicy result; do not skip this step.

Watch Video Of How Classic Roast Beef with Yorkshire Pudding Works

To store leftover roast beef and Yorkshire puddings, wrap the beef tightly in foil or plastic wrap and put it in the fridge for up to four days. Keep the Yorkshire puddings in an airtight container at room temperature for a day or in the fridge for up to three days.

For reheating, slice the beef and warm it in a skillet with a little beef broth or gravy over medium heat to keep it moist. Reheat Yorkshire puddings in a 350 degree oven for about 5 minutes to crisp them up again; avoid the microwave because it makes them soggy.

This recipe is always a good idea for any occasion because it feels special without being complicated. It works well for family gatherings because everyone can build their own plate with beef, puddings, and gravy.

I love that I can make it ahead and still have a beautiful, satisfying meal that brings everyone to the table. It is a classic that never goes out of style.

❓ Frequently Asked Questions About Roast Beef with Yorkshire Pudding

Q: What type of beef is best for roast beef?

A: For roast beef, I prefer to use a high-quality cut of beef such as prime rib or top round. These cuts are tender and have a good balance of flavor and texture.

Q: Can I use store-bought Yorkshire pudding mix?

A: While store-bought Yorkshire pudding mix can be convenient, I highly recommend making your own from scratch using all-purpose flour, eggs, and milk. It may take a bit more time and effort, but the result is well worth it.

Q: How do I achieve the perfect level of doneness for my roast beef?

A: To ensure your roast beef is cooked to perfection, use a meat thermometer to check the internal temperature. For medium-rare, aim for an internal temperature of 130°F – 135°F (54°C – 57°C). Let the beef rest for 10-15 minutes before slicing.

Q: Can I make Yorkshire pudding ahead of time?

A: Yes, you can prepare the Yorkshire pudding batter up to 24 hours in advance. Simply store it in the refrigerator until ready to bake.

Q: What’s the best way to reheat leftover roast beef?

A: Reheating leftover roast beef is easy – simply slice it thinly and reheat it in the oven with some additional au jus (beef broth) until warmed through.

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