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Classic Roast Beef and Yorkshire Puddings

Roast Beef and Yorkshire Puddings

The English classic loved by all. An impressive centrepiece for special occasions, rib of beef with crispy beer batter Yorkshire puddings.

Time to prepare: 
10 minutes
Cooking time: 
Rare: 20 minutes per 450g/1lb plus 20 minutesMedium: 25 minutes per 450g/1lb plus 25 minutesWell: 30 minutes per 450g/1lb plus 30 minutes

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  • 2.75kg/6lb lean rib beef joint (3 ribs), topside or sirloin joint
  • Salt and freshly milled black pepper
  • 3 onions, peeled and cut into chunky dice
  • 2 garlic cloves, peeled and sliced
  • 90ml/6tbsp beer
  • 45ml/3tbsp rowanberry, quince or redcurrant jelly
  • 2 sprigs fresh thyme
  • *For the Yorkshire puddings:
  • 75g/3oz plain flour
  • 2 eggs
  • 150ml/¼pint beer
  • 15-30ml/1-2tbsp oil
  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  2. Take the beef joint or a smaller joint to suit your family size and calculate the cooking time. Season and place into a roasting tin. Open roast in a preheated oven for the calculated cooking time.
  3. 25- 30 minutes before the end of cooking time the onions and garlic to the pan.
  4. Increase the oven temperature to Gas mark 7, 220°C, 425°F for the Yorkshire puddings: In a bowl mix together the flour and eggs, then add the beer and whisk until smooth. Divide the oil between 4 large or 12 small Yorkshire pudding tins and heat in the oven for 5-10 minutes. Pour the batter in the heated tin and cook for 20-25 minutes until risen and browned.
  5. Serve the beef with the Yorkshire puddings, onions (or add to the gravy) roast potatoes and seasonal vegetables.