Roast Rib of Beef with Yorkshire Pudding Recipe

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6 - 8




10 min


2 hr


  • 2.5kg (51/2lb) rib of beef on the bone, French trimmed (ask your butcher)
  • For the Yorkshires
  • 100g (4oz) plain flour, sieved
  • 2 free-range eggs, beaten
  • 300ml (1/2pt) skimmed milk
  • 2tbsp sunflower oil


  • Let the beef come to room temperature while you make the Yorkshire batter. Sift the flour into a bowl with a good pinch of salt. Make a well in the centre, add the beaten eggs, drawing in the flour. Add the milk, a little at a time, stirring until smooth. Cover and set aside – this will make it lighter.

  • Preheat the oven to 220 C, 200 C fan, 425 F, gas 7. Season the beef with salt and pepper. Put it in a roasting tin and cook for 20 minutes. Turn the oven down to 170 C, 150 C fan, 325 F, gas 3 and cook for a further 1 hour 40 minutes. Cover the beef lightly in foil and rest for 15 to 20 minutes while you cook the Yorkshires.

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