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Step-by-step roast beef
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Prep Time:
90 minutes
Cook Time:
150 minutes
Total Time:
240 minutes
Master the classic roast beef with crispy Yorkshire puddings and rich gravy.
Ingredients:
  • 1 (about 1.8kg) beef standing rib roast
  • 2 tsp mustard powder
  • 50.00 ml plain flour
  • 12 small pickling onions
  • 18.20 gm olive oil
  • 12 (about 1kg) desiree potatoes, peeled, halved
  • 2 bunches baby (Dutch) carrots, ends trimmed
  • 125ml red wine
  • 500ml beef stock
  • Steamed peas or beans, to serve
  • 1 egg, lightly whisked
  • 115g self-raising flour
  • 250ml milk
  • 1.20 gm salt
  • 60ml vegetable oil
Instructions:
  • Preheat the oven to 230°C. Season the beef generously with salt and pepper. Spread mustard and 2 teaspoons of plain flour on the fatty side of the beef, then gently press onto the surface. Transfer the beef to a roasting pan.
  • Toss onions with olive oil and roast in the oven for 20 minutes. In a large saucepan, cover potatoes with cold water and bring to a boil. Parboil for 3-4 minutes until slightly tender, then drain and shake gently to roughen the surface. Season with salt and pepper.
  • Combine the egg and self-raising flour in a small bowl. Slowly add the milk while whisking. Season with salt and ground white pepper. Cover and let it rest for 30 minutes before using.
  • Lower the oven temperature to 180°C and incorporate potatoes and carrots into the pan. Continue to cook, rotating the potatoes and onions occasionally and brushing with pan juices, for an additional 1 hour 15 minutes for medium doneness or until desired level of doneness is achieved for the beef (roast beef at 230°C for 20 minutes, then at 180°C for 15 minutes per 450g for rare; add 15 minutes for medium or 30 minutes for well-done).
  • Take out the beef from the oven and place it on a serving platter. Cover with foil and let it rest for 30 minutes. Transfer the potatoes and onions to a baking pan and cover with foil. Preheat the oven to 250°C.
  • Evenly distribute vegetable oil in 12 1/3 cup (80ml) muffin pans. Heat until lightly smoking. Fill pans with batter evenly, then bake until puffed and golden, for 10-15 minutes.
  • To prepare the gravy, place the roasting pan over medium-high heat. Stir in the remaining plain flour and cook for 2 minutes until bubbling, using a flat-sided wooden spoon to scrape up any pan juices. Pour in the wine and bring to a boil, followed by the stock. Cook and stir for 5 minutes until the gravy thickens. Remove from heat and strain into a serving jug through a sieve.
  • Carve beef with a large, sharp knife. Serve alongside roast potatoes, onions, carrots, Yorkshire puddings, and gravy. Add peas or beans on the side, if desired.

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