Sunday Roast Beef with Yorkshire Pudding is not just a meal; it’s a cherished tradition that brings families together around the dinner table. This classic dish has its roots deeply embedded in British culture, where Sunday dinners are a time for relaxation and indulgence after a busy week. The succulent roast beef, paired with fluffy Yorkshire pudding and savory gravy, creates a symphony of flavors that tantalizes the taste buds.
Ingredients
Scale:
3-4 pounds of beef roast (ribeye, sirloin, or rump)
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons garlic powder
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 cup all-purpose flour (for Yorkshire Pudding)
1 cup milk (whole milk preferred)
4 large eggs (room temperature)
1/4 teaspoon salt (for Yorkshire Pudding)
1/4 cup beef drippings (or vegetable oil)
1/4 cup of the roast beef drippings (for gravy)
1/4 cup all-purpose flour (for gravy)
2 cups beef stock
Salt and pepper to taste (for gravy)
Instructions
Preheat your oven to 450°F (230°C). Take the beef roast out of the refrigerator and let it come to room temperature for about 30 minutes.
Rub the olive oil all over the roast. In a small bowl, mix salt, pepper, garlic powder, thyme, and rosemary. Rub this seasoning mixture generously on all sides of the beef.
Place the beef in a roasting pan and put it in the preheated oven. Roast for 15 minutes, then reduce the oven temperature to 325°F (165°C). Continue cooking for approximately 1 hour and 15 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C).
Once cooked to your preference, remove the roast from the oven and cover it loosely with foil. Let it rest for at least 20 minutes.
While the beef is resting, prepare the Yorkshire pudding. In a mixing bowl, whisk together flour, milk, eggs, and salt until smooth. Let it sit for about 15-20 minutes.
Increase the oven temperature to 425°F (220°C). Pour the beef drippings into a large muffin tin or Yorkshire pudding tray and place it in the oven for about 10 minutes.
Carefully remove the hot tin from the oven. Pour the batter evenly into the hot drippings, filling each cup about halfway. Return to the oven and bake for 20-25 minutes.
In a saucepan, add the beef drippings over medium heat. Sprinkle in the flour and whisk continuously for 2-3 minutes until it forms a roux. Gradually pour in the beef stock while whisking to prevent lumps. Simmer until thickened, about 5-10 minutes. Season with salt and pepper to taste.
Carve the rested roast beef into thin slices. Serve with the Yorkshire puddings and drizzle the savory gravy over the top.
