Roast Beef Yorkshire Pudding

prep: 15 mins
cock: 1 hour 55 min,s plus resting

 

• 3-kg/6 1b 8-oz joint of well-hung

• rib of beef on the bone

• olive oil

• salt and pepper

Yorkshire Pudding

• 250 g/9 oz plain flour, sifted

• 6 eggs

• h tsp salt

• 600 ml/1-pint milk

to serve (optional)

• roast potatoes

• gravy

• freshly cooked seasonal vegetables

 

1. To prepare the Yorkshire pudding, mix the flour, eggs and salt in a bowl, then gradually add the milk as you beat with a whisk. When smooth set aside but don’t chill.

2. Preheat the oven to 2200C/4250F/Gas Mark 7. Put a 40 x 25-cm/16 x 10-inch roasting tin in the bottom of the oven to warm for the Yorkshire pudding.

3. Rub a generous amount of olive oil and salt and pepper into the beef, then place in a roasting tin. Place to the preheated oven and roast for 30 minutes.

4. Reduce the temperature to 1600C/3250F/ Gas Mark 3 and roast the beef for 1 hour. Remove the meat from the oven and increase the heat to 2200C/4250F/Gas Mark 6. Cover the beef with foil and leave to rest for at least 30 minutes.

5. Remove the roasting tin from the bottom of the oven and add some oil. Put it back in the oven for 5 minutes, then remove it and the Yorkshire pudding batter. Put it back in the hot oven for about 20 minutes.

6. Remove the Yorkshire pudding from the oven. Cut the rib bones off the meat and carve the beef.