British Roast Beef with Yorkshire Pudding
The Sunday roast tradition: a perfectly pink prime rib with crispy, puffy Yorkshire puddings and rich gravy. The British holiday spread.
Ingredients
- 4 lb beef rib roast
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tbsp coarse salt
- 1 tbsp black pepper
- 2 tbsp fresh rosemary
- Yorkshire puddings: 1 cup flour, 1 cup milk, 4 eggs, 1/2 tsp salt, beef drippings
- Gravy: pan drippings, 2 tbsp flour, 2 cups beef broth, 1/4 cup red wine
Instructions
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1
Bring roast to room temp. Rub with mustard, oil, salt, pepper, rosemary. Roast at 450°F for 20 minutes, then reduce to 325°F. Cook to 125°F internal for medium-rare (about 1-1.5 hours total).
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2
Rest the roast 20 minutes (essential). Increase oven to 450°F.
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3
Yorkshires: Whisk flour, milk, eggs, salt until smooth. Put 1 tsp beef drippings in each cup of a muffin tin. Heat in oven until smoking hot. Pour batter into hot fat. Bake 20 minutes until tall, puffed, and golden.
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4
Gravy: Pour off most fat from roasting pan. Whisk in flour over heat, then broth and wine. Simmer until thickened.
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5
Slice roast. Serve with Yorkshires, gravy, and roast potatoes.
