Name: Sunday Roast Beef and Yorkshire Pudding
Prep time: 25 min
Cook time: 1 h 50 min
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: British
Ingredients: 1.5 kg (3 1/4 lb) bone-in beef rib roast; 2 tbsp beef dripping or olive oil; 1 tbsp flaky sea salt; 1 tbsp coarsely ground black pepper; 4 garlic cloves, smashed; 4 sprigs fresh thyme; 2 sprigs fresh rosemary; 200 g (1 1/2 cups) plain flour; 4 large eggs, at room temperature; 300 ml (1 1/4 cups) whole milk; 100 ml (1/3 cup) cold water; 1/2 tsp fine sea salt; 4 tbsp beef dripping, heated until smoking; 2 tbsp beef dripping; 1 large onion, finely chopped; 1 small carrot, diced; 2 tbsp plain flour; 250 ml (1 cup) dry red wine; 500 ml (2 cups) hot beef stock; 1 tbsp Worcestershire sauce; 1 tsp Dijon mustard; Salt and freshly ground black pepper; 1 kg (2 lb) Maris Piper or russet potatoes, peeled and quartered; 4 tbsp beef dripping or goose fat; 1 tbsp sea salt; 2 sprigs rosemary; 300 g baby carrots, trimmed; 200 g green beans, trimmed

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A treasured British Sunday centrepiece: a slow-roasted rib of beef with a crisp peppered crust, golden puffy Yorkshire puddings baked in hot beef dripping, and a glossy red wine gravy made from the pan juices. Served with crispy roast potatoes and seasonal vegetables, this is the meal that defines the British Sunday table.

Prep Time25 mins

Cook Time110 mins

Total Time135 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

920 kcalCalories
52 gFat
18 gSaturated Fat
55 gCarbs
4 gFiber
6 gSugar
58 gProtein
1100 mgSodium
1200 mgPotassium
130 mgCalcium
7 mgIron
18 mgVitamin C
100 mcgVitamin A

Ingredients

For the Roast Beef

1.5 kg (3 1/4 lb) bone-in beef rib roast
2 tbsp beef dripping or olive oil
1 tbsp flaky sea salt
1 tbsp coarsely ground black pepper
4 garlic cloves, smashed
4 sprigs fresh thyme
2 sprigs fresh rosemary

For the Yorkshire Puddings

200 g (1 1/2 cups) plain flour
4 large eggs, at room temperature
300 ml (1 1/4 cups) whole milk
100 ml (1/3 cup) cold water
1/2 tsp fine sea salt
4 tbsp beef dripping, heated until smoking

For the Red Wine Gravy

2 tbsp beef dripping
1 large onion, finely chopped
1 small carrot, diced
2 tbsp plain flour
250 ml (1 cup) dry red wine
500 ml (2 cups) hot beef stock
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
Salt and freshly ground black pepper

For the Roast Potatoes and Vegetables

1 kg (2 lb) Maris Piper or russet potatoes, peeled and quartered
4 tbsp beef dripping or goose fat
1 tbsp sea salt
2 sprigs rosemary
300 g baby carrots, trimmed
200 g green beans, trimmed

Directions

Prepare the beef: Remove the roast from the refrigerator 1 hour before cooking to bring it to room temperature. Preheat the oven to 220°C (425°F). Pat the beef thoroughly dry with paper towels, rub all over with dripping, and press the salt, pepper, garlic, thyme, and rosemary into the surface. Place in a sturdy roasting pan.
Roast the beef: Cook at 220°C for 20 minutes to form a deep brown crust, then reduce the oven to 160°C (325°F) and roast for 1 hour to 1 hour 10 minutes for medium-rare, until a meat thermometer inserted into the centre reads 52-54°C (125-130°F). Transfer to a warm board, tent loosely with foil, and rest for at least 20 minutes. Reserve the pan and its drippings.
Make the Yorkshire pudding batter: Whisk the flour, eggs, milk, water, and salt together in a jug until completely smooth. Cover and chill for at least 30 minutes; the batter should be the consistency of single (light) cream.
Prepare the roast potatoes: Parboil the potatoes in salted water for 8 minutes, then drain and shake in the colander to rough up the edges. Heat the dripping in a small roasting tin at 200°C for 5 minutes until smoking, add the potatoes and rosemary, and roast for 45-50 minutes, turning halfway, until deeply golden and crisp.
Steam the carrots and green beans for 5-6 minutes until just tender, then keep warm.
Make the gravy: Pour the reserved beef dripping into a saucepan and heat over medium. Add the onion and carrot and cook for 6-8 minutes until softened. Stir in the flour and cook for 1 minute. Pour in the red wine and scrape up any brown bits, then add the stock, Worcestershire sauce, and mustard. Simmer for 10-15 minutes until thickened and glossy, season to taste, and strain.
Bake the Yorkshire puddings: Increase the oven to 220°C (425°F). Add 1 teaspoon of the hot dripping into each of 12 muffin wells and return to the oven for 5-7 minutes until smoking. Working quickly, fill each well about one-third full with batter and bake for 18-22 minutes until tall, crisp, and deep golden brown — do not open the oven door during baking.
Carve the rested beef across the grain into thick slices, spoon over a little of the resting juices, and arrange on a warm platter alongside the Yorkshire puddings, potatoes, and vegetables.
Serve immediately with the red wine gravy in a warmed jug and a small pot of horseradish or English mustard on the side.

Cook’s Notes

Resting the Yorkshire pudding batter for at least 30 minutes (ideally overnight in the fridge) produces taller, more dramatic puddings.
The drippings must be smoking hot before the batter is poured in — this instant steam is what creates the signature hollow rise.
Never open the oven door while Yorkshire puddings bake or they will collapse flat before the structure sets.
Allowing the beef to rest for at least 20 minutes is essential so the juices redistribute; slice too early and they will flood the board instead of the gravy boat.
Save every drop of pan dripping from the roast — it is the backbone of a truly flavourful gravy and far better than any stock cube.