Classic English Roast Beef with Yorkshire Pudding
This quintessential English dish epitomizes the comforting tradition of Sunday Lunch, a cherished family gathering that brings everyone together around the dining table. At the heart of this meal is a succulent rib sirloin roast, seasoned to perfection and cooked to achieve that perfect balance of juiciness and flavor. Accompanying the roast is the beloved Yorkshire Pudding, a light and flaky batter baked to golden perfection, elevating every bite. Each region in England may prepare Yorkshire Puddings differently, but they are usually served alongside the roast beef, smothered in rich gravy, allowing you to indulge in both nostalgia and culinary delight. Serve your roast beef with crisp roasted potatoes and a vibrant medley of seasonal vegetables for a truly traditional feast. Whether carving at the table or the kitchen, this dish invites warmth, laughter, and conversation into every Sunday meal. The recipe caters to 8-10 diners; however, don’t shy away from extra portions as the leftover roast beef promises delightful cold sandwiches or a comforting cottage pie the next day.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
rib sirloin beef
10 lbs (trimmed and tied)
salt
to taste (for seasoning)
black pepper
to taste (freshly ground)
beef drippings
2 ounces (melted)
English mustard powder
optional (for seasoning)
beaten egg
1 cup (for batter)
plain flour
1 cup (for batter)
milk
1/2 cup (for batter)
water
1/2 cup (for batter)
salt
a pinch (for batter)
pepper
a pinch (for batter)
cooking oil
1-2 tablespoons (for greasing the tin)
Instructions
1
Preheat the oven to 220°C (425°F) or Gas Mark 7.
2
Place the rib sirloin into a shallow roasting tray and season generously with salt, freshly ground black pepper, and optionally, English mustard powder.
3
Melt half of the beef drippings and drizzle over the seasoned meat.
4
Roast in the preheated oven for 30 minutes to develop a nice crust, then reduce the heat to 190°C (375°F) or Gas Mark 5 and continue roasting for an additional 1 and a half hours for rare beef.
5
Once cooked, transfer the roast to a warm area and cover loosely with foil to rest for 20-30 minutes, allowing juices to redistribute.
6
Increase your oven temperature to 240°C (475°F) or Gas Mark 9.
7
While the beef rests, prepare for the Yorkshire Pudding. Pour remaining beef drippings into a muffin tin and place in the oven for about 3 minutes until smoking.
8
Whisk together the flour and beaten eggs in a mixing bowl. Gradually add the milk and water mixture while whisking to create a smooth batter. Season with salt and allow the batter to rest for at least 40 minutes.
9
Remove the hot muffin tin from the oven and quickly pour 2 tablespoons of the Yorkshire Pudding batter into each depression. Bake for 15 to 20 minutes without opening the oven door for the first 10 minutes.
10
As the Yorkshire Puddings rise, carve the resting beef and transfer portions to pre-warmed plates.
11
Create a delicious gravy from the roasting juices, adding a splash of red wine for special occasions, and serve alongside the Yorkshire Puddings, roast potatoes, and seasonal vegetables.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main cut of meat used in this English Roast Beef recipe?
The recipe uses 10 lbs of rib sirloin beef, which should be trimmed and tied.
How many people does this recipe serve?
This recipe is designed to serve 8-10 diners.
What is the initial oven temperature for roasting the beef?
The oven should be preheated to 220°C (425°F) or Gas Mark 7 for the first 30 minutes.
What is the secondary roasting temperature for the beef?
After the initial 30 minutes, reduce the temperature to 190°C (375°F) or Gas Mark 5.
How long should the beef roast at the lower temperature for a rare finish?
The beef should roast for an additional 1 and a half hours at 190°C.
How long must the beef rest after cooking?
The roast should be covered loosely with foil and allowed to rest for 20-30 minutes.
Why is it important to let the beef rest?
Resting allows the juices to redistribute throughout the meat, ensuring it remains succulent.
What temperature is required for baking Yorkshire Puddings?
The oven temperature should be increased to 240°C (475°F) or Gas Mark 9 for the puddings.
What ingredients are needed for the Yorkshire Pudding batter?
The batter consists of plain flour, beaten eggs, milk, water, salt, and pepper.
How long should the Yorkshire Pudding batter rest before baking?
The batter should be allowed to rest for at least 40 minutes.
How do you prepare the muffin tin for the puddings?
Add beef drippings or oil to the tin and place it in the oven for about 3 minutes until smoking hot.
How much batter should be poured into each muffin tin depression?
You should quickly pour 2 tablespoons of the Yorkshire Pudding batter into each depression.
What is the total baking time for the Yorkshire Puddings?
The puddings take between 15 to 20 minutes to bake until golden and risen.
Is there a specific rule about the oven door while baking puddings?
Yes, you should not open the oven door for at least the first 10 minutes of baking.
What seasonings are recommended for the rib sirloin roast?
Generous amounts of salt, freshly ground black pepper, and optionally, English mustard powder.
What can I use if I do not have enough beef drippings?
The recipe suggests 1-2 tablespoons of cooking oil can be used for greasing the tin.
What side dishes are suggested for a traditional Sunday Lunch?
Serve with crisp roasted potatoes, a medley of seasonal vegetables, and rich gravy.
How can I make the gravy extra special for a holiday meal?
Add a splash of red wine to the roasting juices when creating the gravy.
What can I do with leftover roast beef?
Leftovers are great for cold sandwiches or can be used to make a comforting cottage pie the next day.
How much milk and water is used in the Yorkshire Pudding batter?
The recipe calls for 1/2 cup of milk and 1/2 cup of water.
When should the beef be carved?
Carve the resting beef while the Yorkshire Puddings are rising in the oven.
What is the consistency of the Yorkshire Pudding batter?
The batter should be whisked until it is completely smooth.
What fat is drizzled over the meat before roasting?
Half of the melted beef drippings should be drizzled over the seasoned meat.
How much flour is required for the pudding batter?
The recipe uses 1 cup of plain flour.
How many eggs are needed for the pudding?
The recipe requires 1 cup of beaten eggs for the batter.
What is the weight of beef drippings used?
The recipe specifies 2 ounces of beef drippings.
Is English mustard powder mandatory?
No, the mustard powder is an optional seasoning for the beef.
What is the texture of a properly cooked Yorkshire Pudding?
It should be light, flaky, and baked to a golden perfection.
How long is the total roasting time for the beef (rare)?
The total roasting time is 2 hours (30 minutes at high heat plus 1.5 hours at lower heat).
Where should the beef rest?
Transfer the roast to a warm area to rest while preparing the oven for the puddings.