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Traditional British Sunday Roast Beef with Puffed Yorkshire Puddings and Rich Gravy
The quintessential centerpiece of British family Sundays: prime roast beef cooked to juicy medium-rare, served with towering crisp Yorkshire puddings, roast potatoes, and rich pan gravy.
Prep
25 min
Cook
55 min
Total
80 min
Oven
220°C (200°C vent.)
Ingredients
servings
6
- Topside or rib of beef, tied1300 g
- Beef dripping or high-smoke vegetable oil60 ml
- Plain wheat flour for Yorkshire puddings140 g
- Large fresh eggs, room temperature4 pc
- Whole milk200 ml
- Rich beef stock for gravy400 ml
- English hot mustard powder or paste1 tbsp
- Coarse sea salt1 ½ tsp
- Freshly cracked black pepper1 tsp
Preparation Steps
1
Bring beef to room temperature. Rub with English mustard, coarse salt, and pepper. Roast at 220°C for 20 mins, then reduce to 180°C and cook 35 mins (internal 54°C for medium-rare). Rest 20 mins.
55 min timer
2
Whisk eggs, flour, salt, and milk into a smooth batter; rest 30 mins. Divide beef dripping into muffin tin holes and heat in 220°C oven for 10 mins until smoking hot.
10 min timer
3
Pour batter into smoking hot fat; bake at 220°C for 20-25 mins without opening oven door until puffed and crisp. Deglaze roasting pan with beef stock for gravy; serve sliced beef with Yorkshire puddings.
25 min timer
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Nutrition Facts
per servingCalories
560
Protein
48g
Carbohydrates
24g
Fat
30g
Allergens
GlutenMilkEggsMustard
*estimated values per serving
Provenance & Public Domain Audit
Source: British & European Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & British Traditional Cookery Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
