Roast Beef and Yorkshire Puddings

The English classic loved by all. An impressive centrepiece for special occasions, rib of beef with crispy beer batter Yorkshire puddings.

Prep Time: 10 mins

Cook Time: 2 hours 30 minutes

Serves: 10 people

To Cook Rare: 20 minutes per 450g plus 20 minutes

To Cook Medium: 25 minutes per 450g plus 25 minutes

To Cook Well Done: 30 minutes per 450g plus 30 minutes

Average Cooking Time for 3lb: 0 Minutes

Ingredients

  • 2.75kg lean rib beef joint (3 ribs), topside or sirloin joint
  • 3 onions, peeled and cut into chunky dice
  • 2 garlic cloves, peeled and sliced
  • 6 tablespoons beer
  • 3 tablespoons rowanberry, quince or redcurrant jelly
  • 2 sprigs fresh thyme

  • For the Yorkshire puddings:

  • 75g plain flour
  • 2 eggs
  • 150ml beer
  • 1-2 tablespoons oil

Method

  1. Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
  2. Take the beef joint or a smaller joint to suit your family size and calculate the cooking time. Season and place into a roasting tin. Open roast in a preheated oven for the calculated cooking time.
  3. 25- 30 minutes before the end of cooking time the onions and garlic to the pan.
  4. Increase the oven temperature to 220°C, 200°C Fan, Gas Mark 7.
  5. For the Yorkshire puddings, in a bowl mix together the flour and eggs, then add the beer and whisk until smooth. Divide the oil between 4 large or 12 small Yorkshire pudding tins and heat in the oven for 5-10 minutes. Pour the batter in the heated tin and cook for 20-25 minutes until risen and browned.
  6. Serve the beef with the Yorkshire puddings, onions (or add to the gravy) roast potatoes and seasonal vegetables.