Dinner · 180 min · british

Sunday Roast with Yorkshire Pudding

A British dinner built around beef rib roast (or ribeye) and all-purpose flour — on the table in 180 minutes.

✓ USDA-verified nutrition data

Ingredients

• 4 lb Beef rib roast (or ribeye)
• 1 cup All-purpose flour
• 4 Eggs
• 1 cup Milk
• 0.5 cup Beef dripping
• 3 lb Potatoes
• 4 Carrots
• 3 tbsp Horseradish

Steps

1. Bring the beef to room temperature, rub with salt, pepper, and oil, and roast at 450°F for 20 minutes, then 325°F until it reads 125°F for medium-rare. Rest a full 30 minutes — non-negotiable.
2. For the Yorkshires: whisk flour, eggs, milk, and salt into a thin batter and rest 30 minutes. Heat beef dripping in a muffin tin at 450°F until smoking, then pour in the batter and bake 20 minutes without opening the door. They should puff dramatically and turn crisp.
3. Parboil the potatoes, rough up the edges in the colander, and roast in hot dripping until shatteringly crisp, turning once. Fluffy edges are the goal.
4. Make gravy from the roasting pan: deglaze with stock, whisk in a little flour, and simmer until it coats a spoon.
5. Serve carved beef with Yorkshires, roast potatoes, carrots, horseradish, and gravy over everything. Sunday lunch is a sacred institution; treat it accordingly.

Build my plan — free

← All recipes