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Roast rib of beef and the best-ever Yorkshire puddings
Roast rib of beef and the best-ever Yorkshire puddings
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Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
170 minutes
Gather loved ones for a delicious Sunday roast feast!
Ingredients:
  • 4-rib beef roast with top flap (about 4kg), bones trimmed (see Notes)
  • 1 onion, thickly sliced
  • Olive oil, to brush
  • 1 1/2 tsp plain flour
  • 250.00 ml plain flour
  • 2 eggs
  • 128.75 gm milk
  • 40.00 ml melted fat from the beef
Instructions:
  • Preheat the oven to 230C. Arrange the onion slices in the center of a baking tray while you calculate the beef cooking time: brown for 30 minutes, then 10 minutes per 500g for very rare, 12 minutes for medium, and 20 minutes for well done.
  • Massage the beef with oil and sprinkle with 1/2 teaspoon of salt and pepper. Arrange the onion in a roasting pan and place the beef on top. Roast in the middle rack of the oven for 30 minutes until the meat browns nicely. Lower the temperature to 160C and continue roasting for the recommended time (1 hour 20 minutes for very rare for a 4kg 4-rib beef roast).
  • Take the beef out of the oven and carefully transfer it to a cutting board. Gently cover it with foil and let it rest for 30 minutes.
  • For the Yorkshire puddings: In a food processor, combine the flour and 1 teaspoon of salt, pulsing briefly. Add the eggs, milk, and 100ml water, then blend until smooth. Let the mixture rest for 30 minutes. Increase the oven temperature to 220C while the beef is resting.
  • Distribute the fat evenly among 8 muffin tins. Bake in the oven for 5 minutes, then swiftly add the batter into the tins.
  • Bake in the oven for 20-25 minutes until puffed and golden. Serve right away. In the meantime, place the roasting pan on the stove over medium heat.
  • If the onion isn't caramelized yet, cook for an additional 2-3 minutes until caramelized. Add and stir in the flour, then pour in 1/2 cup of hot water. Scrape the bottom of the pan using a wooden spoon to release the cooking juices. Slowly pour in another 500ml of hot water and simmer while stirring for 4-5 minutes until reduced to a flavorful gravy. Strain the mixture into a clean saucepan. Uncover the beef and pour any accumulated juices into the gravy.
  • Slice the beef and plate it alongside rich gravy and fluffy Yorkshire puddings.

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