Entree: United Kingdom – British Pub Classics – Roast Beef and Yorkshire Pudding (Oven-roasted beef joint served with traditional baked batter puddings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Additional 20 min

Total 2 hrs 15 min

Ingredients

Beef roast, trimmed, 1.36 kg gross (example cut: boneless top round; estimated cooked edible weight 1,020 g)
Vegetable oil, 30 ml (about 28 g)
Unsalted butter, 30 g
Sea salt, 7 g
Black pepper, 2 g
Garlic, crushed, 6 g
Fresh rosemary, 2 sprigs (estimated 2 g)
All-purpose flour, 16 g (for gravy)
Beef stock, 480 ml (estimated 480 g)
Whole eggs, 200 g edible weight
All-purpose flour, 125 g (for Yorkshire batter)
Whole milk, 240 ml (estimated 247 g)
Salt, 1 g (for batter)
Vegetable oil, 30 ml (about 28 g; for the Yorkshire tin)

Instructions

1. Bring the beef toward room temperature for about 1 hour. Preheat the oven to 425°F (220°C).
2. Pat the roast dry. Rub with 30 ml vegetable oil and season with 7 g salt and 2 g black pepper. Place the crushed garlic and rosemary against the meat.
3. Set the roast fat-side up in a roasting pan and add 30 g butter on top or in the pan. Roast for 20 minutes at 425°F (220°C), then reduce the oven to 350°F (175°C). Continue roasting to the desired doneness; for medium-rare, use a thermometer and target 130–135°F (54–57°C). The source estimates a further 45–60 minutes for this roast; timing varies by cut and shape.
4. Transfer the roast to a cutting board, tent loosely with foil, and rest for 15–20 minutes.
5. Make the gravy: set the roasting pan over medium heat on the stovetop. Stir in 16 g flour and cook for 1–2 minutes. Gradually whisk in 480 ml beef stock, scraping up browned bits. Simmer for 3–5 minutes until slightly thickened; strain if desired.
6. Whisk the eggs and milk together. Sift in 125 g flour and 1 g salt, then whisk until smooth. Rest the batter at room temperature for 20–30 minutes.
7. Heat the oven to 450°F (230°C). Divide 30 ml vegetable oil among the cups of a 12-cup muffin tin or a standard Yorkshire pudding tray. Heat for 5–7 minutes, until smoking hot.
8. Pour the batter evenly into the hot tin, filling each cup about one-third to one-half full. Bake for 20–25 minutes without opening the oven, until risen, golden, and crisp.
9. Carve the beef thinly and serve with the gravy and Yorkshire puddings.