Entree: United Kingdom – British Pub Classics – Roast Beef and Yorkshire Pudding (Oven-roasted beef joint served with traditional baked batter puddings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Additional 20 min

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Beef roast, trimmed, 3 lb (1.36 kg) gross (example cut: boneless top round; estimated cooked edible weight 2 lb 4 oz (1,020 g))
Vegetable oil, 2 tbsp (30 ml) (about 1 oz (28 g))
Unsalted butter, 1 1/16 oz (30 g)
Sea salt, 1/4 oz (7 g)
Black pepper, 0.071 oz (2 g)
Garlic, crushed, 0.21 oz (6 g)
Fresh rosemary, 2 sprigs (estimated 0.071 oz (2 g))
All-purpose flour, 9/16 oz (16 g) (for gravy)
Beef stock, 2 cups (480 ml) (estimated 1 lb 7/8 oz (480 g))
Whole eggs, 7 oz (200 g) edible weight
All-purpose flour, 4 3/8 oz (125 g) (for Yorkshire batter)
Whole milk, 1 cup (240 ml) (estimated 8 3/4 oz (247 g))
Salt, 0.035 oz (1 g) (for batter)
Vegetable oil, 2 tbsp (30 ml) (about 1 oz (28 g); for the Yorkshire tin)

Show original ingredient measurements

Beef roast, trimmed, 1.36 kg gross (example cut: boneless top round; estimated cooked edible weight 1,020 g)
Vegetable oil, 30 ml (about 28 g)
Unsalted butter, 30 g
Sea salt, 7 g
Black pepper, 2 g
Garlic, crushed, 6 g
Fresh rosemary, 2 sprigs (estimated 2 g)
All-purpose flour, 16 g (for gravy)
Beef stock, 480 ml (estimated 480 g)
Whole eggs, 200 g edible weight
All-purpose flour, 125 g (for Yorkshire batter)
Whole milk, 240 ml (estimated 247 g)
Salt, 1 g (for batter)
Vegetable oil, 30 ml (about 28 g; for the Yorkshire tin)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Bring the beef toward room temperature for about 1 hour. Preheat the oven to 425°F (220°C).
2. Pat the roast dry. Rub with 2 tbsp (30 ml) vegetable oil and season with 1/4 oz (7 g) salt and 0.071 oz (2 g) black pepper. Place the crushed garlic and rosemary against the meat.
3. Set the roast fat-side up in a roasting pan and add 1 1/16 oz (30 g) butter on top or in the pan. Roast for 20 minutes at 425°F (220°C), then reduce the oven to 350°F (175°C). Continue roasting to the desired doneness; for medium-rare, use a thermometer and target 130–135°F (54–57°C). The source estimates a further 45–60 minutes for this roast; timing varies by cut and shape.
4. Transfer the roast to a cutting board, tent loosely with foil, and rest for 15–20 minutes.
5. Make the gravy: set the roasting pan over medium heat on the stovetop. Stir in 9/16 oz (16 g) flour and cook for 1–2 minutes. Gradually whisk in 2 cups (480 ml) beef stock, scraping up browned bits. Simmer for 3–5 minutes until slightly thickened; strain if desired.
6. Whisk the eggs and milk together. Sift in 4 3/8 oz (125 g) flour and 0.035 oz (1 g) salt, then whisk until smooth. Rest the batter at room temperature for 20–30 minutes.
7. Heat the oven to 450°F (230°C). Divide 2 tbsp (30 ml) vegetable oil among the cups of a 12-cup (2.88 L) muffin tin or a standard Yorkshire pudding tray. Heat for 5–7 minutes, until smoking hot.
8. Pour the batter evenly into the hot tin, filling each cup about one-third to one-half full. Bake for 20–25 minutes without opening the oven, until risen, golden, and crisp.
9. Carve the beef thinly and serve with the gravy and Yorkshire puddings.

1. Bring the beef toward room temperature for about 1 hour. Preheat the oven to 425°F (220°C).
2. Pat the roast dry. Rub with 30 ml vegetable oil and season with 7 g salt and 2 g black pepper. Place the crushed garlic and rosemary against the meat.
3. Set the roast fat-side up in a roasting pan and add 30 g butter on top or in the pan. Roast for 20 minutes at 425°F (220°C), then reduce the oven to 350°F (175°C). Continue roasting to the desired doneness; for medium-rare, use a thermometer and target 130–135°F (54–57°C). The source estimates a further 45–60 minutes for this roast; timing varies by cut and shape.
4. Transfer the roast to a cutting board, tent loosely with foil, and rest for 15–20 minutes.
5. Make the gravy: set the roasting pan over medium heat on the stovetop. Stir in 16 g flour and cook for 1–2 minutes. Gradually whisk in 480 ml beef stock, scraping up browned bits. Simmer for 3–5 minutes until slightly thickened; strain if desired.
6. Whisk the eggs and milk together. Sift in 125 g flour and 1 g salt, then whisk until smooth. Rest the batter at room temperature for 20–30 minutes.
7. Heat the oven to 450°F (230°C). Divide 30 ml vegetable oil among the cups of a 12-cup muffin tin or a standard Yorkshire pudding tray. Heat for 5–7 minutes, until smoking hot.
8. Pour the batter evenly into the hot tin, filling each cup about one-third to one-half full. Bake for 20–25 minutes without opening the oven, until risen, golden, and crisp.
9. Carve the beef thinly and serve with the gravy and Yorkshire puddings.