Roast Beef with Yorkshire Pudding

Roast Beef with Yorkshire Pudding

Roast beef with Yorkshire Pudding is a British classic, also known as the Sunday Roast. We are using a rib roast but this is equally delicious with any cut of beef such as sirloin, tri-tip or a chuck roast. While the beef is resting, bake the Yorkshire Pudding and watch the simple batter magically transform. Serve with a rich beef gravy.

This particular method of cooking is very low and slow. We are cooking the roast at 200°F which gives spectacular results but takes longer than traditional methods. Make sure you plan the time accordingly. See the chart in the post for general timelines.

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Prep Time: 30

Cook Time: 6 30

Total Time: 7

Servings: Servings

Calories: 127kcal

Author: Pat Nyswonger

Ingredients

1 9-pound prime or choice cut of beef rib roast (4 bones)
Kosher salt
2-3 teaspoons vegetable oil*
Fresh ground black pepper
Yorkshire Pudding

Instructions

Rub 2 tablespoons kosher salt over entire roast. Transfer to a large plate, and refrigerate, uncovered, for at least 24 hours or up to 4 days.
Take the roast out of the refrigerator and let it sit on the counter for an hour to raise the roast temperature.
Adjust oven rack to middle position and heat the oven to 200°F. Set a V-rack or wire rack in a rimmed baking sheet.
Heat oil in a 12-inch skillet or a large griddle until just smoking. Sear sides and top of the roast until browned, 6 to 8 minutes total. Let meat cool for 10 minutes. Transfer roast, fat side up, to the prepared rimmed baking sheet and season with pepper and any other desired seasonings. There is no need for further salt. Insert a thermometer-probe into the center of the roast without touching any bone. I roasted it until the meat registered 120° (or your desired temperature).
While the roast is in the oven make the batter for the Yorkshire pudding. Cover it and let it rest until the roast is finished.
Remove roast from the oven but leave it on the baking sheet, do not remove the thermometer-probe, tent loosely with aluminum foil, and let rest for another 20-30 minutes. The heat carry-over will continue to bring the roast up by about 5°F.
While the beef is resting increase the oven temperature to 450°F and bake the Yorkshire Pudding (follow the instructions in the recipe for the Yorkshire pudding).
Before it is time to serve the guests, crank the oven up to 500°F and place the roast in the hot oven for 6 to 8 minutes to get a crisp brown crust on the exterior.

Notes

Optional: To help cook the roast evenly, tie the roast with kitchen twine parallel to the rib bones at least at each end or tie between each pair of ribs.
For easier carving have your butcher remove the bone section and then tie it back on with twine.
I use avocado oil or coconut oil when cooking with high heat because they have high smoke points.
For best results use a meat thermometer probe, do not trust the time-per -pound method.

Temperature for doneness:

125°F for rare
130°F for medium-rare
133°F for medium
140°F for Medium-well
Remove the roast about 5°F before it reaches your desired temperature. The roast will continue to rise by about 5°F as it rests

Nutrition