Sunday Roast Beef with Yorkshire Pudding

Aug 22

2 min read

Prep time: 30 minutes

Cook time: 1 hour 30 minutes

Total time: 2 hours

Servings: 6 servings

Country of Origin: United Kingdom

Description

A traditional British Sunday meal consisting of tender roast beef, crispy puffed Yorkshire puddings, roast potatoes, and rich beef gravy.

Presentation & How It's Eaten

Served hot family-style on dinner plates with beef slices, Yorkshire pudding, roast potatoes, and steamed vegetables smothered in gravy.

Ingredients

Roast Beef: 3 lbs prime beef rib roast or sirloin roast, salt, black pepper, 2 tbsp vegetable oil
Yorkshire Puddings: 1 cup flour, 1 cup milk, 4 eggs, pinch salt, beef drippings or oil
Pan Gravy: 2 tbsp flour, 2 cups beef stock, roast pan drippings

Step-by-Step Directions

Roast Beef: Rub beef with oil, salt, and pepper. Roast at 400°F (200°C) for 20 mins, reduce to 325°F (160°C) and cook 1 hour until medium-rare. Rest 20 minutes; save drippings.
Make Pudding Batter: Whisk flour, milk, eggs, and salt into smooth batter; rest 30 minutes.
Bake Yorkshire Puddings: Put 1 tsp beef drippings into each cup of a 12-hole muffin tin. Heat tin in 425°F (220°C) oven until fat smokes. Pour in batter; bake 20 mins until puffed and golden.
Make Gravy: Put beef roast pan over medium heat with drippings, stir in flour 1 minute, then whisk in beef stock until thick gravy forms.
Serve: Slice roast beef thinly and serve immediately with puffed puddings and hot gravy.

Optional

Cooking Tips

Screaming Hot Fat: Ensure muffin tin oil is smoking hot before pouring pudding batter to achieve maximum vertical puff.

Nutrition Facts

(Estimated per serving, based on 6 servings)

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