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YORKSHIRE PUDDING AND ROAST BEEF

cook:

2 h 20 min

Picture for YORKSHIRE PUDDING AND ROAST BEEF

1,423,774 views  Yorkshire pudding and roast beef. Name a more iconic– okay sorry, I’ll stop. But really, what could be better to celebrate the holiday season than succulent beef paired with cloud-like cups filled to the brim with flavorful beef jus? We promise, this is a meal you’ll love, actually.

6 servings

US

original

metric

INGREDIENTS

For the Simple Roast Beef

For the Simple Roast Beef

Eye Round Roast

3 ½ lbs Eye Round Roast

Kosher Salt

1 ½ tbsp Kosher Salt

As needed neutral

As needed neutral

For the Pan Gravy

For the Pan Gravy

Reserve beef drippings

Reserve beef drippings

As needed rendered beef tallow

As needed rendered beef tallow

As needed beef stock, preferably homemade

As needed beef stock, preferably homemade

all purpose flour

2 tbsp all purpose flour

Optional: soy sauce

1 tbsp Optional: soy sauce

Optional: Worcestershire sauce

2 tsp Optional: Worcestershire sauce

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Yorkshire Pudding

For the Yorkshire Pudding

all purpose flour

3 ½ oz all purpose flour

kosher salt

½ tsp kosher salt

large eggs

3 large eggs

whole milk

8 oz whole milk

reserved beef drippings or beef tallow

4 oz reserved beef drippings or beef tallow

For the Beef Jus

For the Beef Jus

Reserved beef ribs (see recipe below)

Reserved beef ribs (see recipe below)

oxtails

2 lb oxtails

large onions, roughly chopped, divided

4 large onions, roughly chopped, divided

large carrots, roughly chopped, divided

6 large carrots, roughly chopped, divided

celery stalks, roughly chopped, divided

8 celery stalks, roughly chopped, divided

As needed olive oil

As needed olive oil

large parsnip, roughly chopped

1 large parsnip, roughly chopped

sprigs thyme

4.5 sprigs thyme

parsley stems

7 parsley stems

bay leaves

2 bay leaves

black peppercorns

1 tsp black peppercorns

For the Advanced Roast Beef

For the Advanced Roast Beef

~4  Bone Ribeye Roast

lbs ~4 Bone Ribeye Roast

kosher salt + more to taste

1 ½ tbsp kosher salt + more to taste

freshly ground black pepper + more to taste

2 tsp freshly ground black pepper + more to taste

As needed olive oil

As needed olive oil

small onions, quartered

3 small onions, quartered

medium parsnips, peeled + sliced into 1/2”

4 slices medium parsnips, peeled + sliced into 1/2”

medium carrots, peeled + sliced into 1/2”

6 slices medium carrots, peeled + sliced into 1/2”

garlic cloves, peeled

5 garlic cloves, peeled

sprigs rosemary

3.5 sprigs rosemary

sprigs thyme

4.5 sprigs thyme

Beef Jus

Beef Jus

DIRECTIONS

1.

For the Simple Roast Beef (Adapted from: NY Times Cooking)

1.

Season the beef with salt. Transfer the roast to a rack placed in a rimmed baking sheet and refrigerate uncovered for 24 to to 48 hours.

Eye Round Roast

3 ½ lbs Eye Round Roast

Kosher Salt

1 ½ tbsp Kosher Salt

2.

Preheat the oven to 500°F.

3.

Remove the beef from the refrigerator and score the top of the fat cap with a cross-hatch pattern. Optionally, tie the roast up in 1 inch horizontal portions using butchers twine.

4.

Coat the beef in oil and insert a temperature probe into the thickest portion of the roast.

As needed neutral

As needed neutral

5.

Roast the beef for 15 minutes in the preheated oven, then turn off oven and continue cooking for 1 - 1 ½ hours, or until the roast reaches 10 degrees below your desired doneness.

6.

When the roast is cooked, remove it from the oven and loosely tent it with aluminum foil. Allow the roast to rest for 20-30 minutes. Carryover cooking will bring the roast up to your desired temperature.

7.

For the Pan Gravy

1.

Pour the drippings into a measuring cup. Skim the fat off the top of the dripping and transfer the fat to a skillet. If the fat does not equal 3 tablespoons, add butter to make up the difference.

Reserve beef drippings

Reserve beef drippings

As needed rendered beef tallow

As needed rendered beef tallow

2.

Add enough beef stock to the pan drippings to make 3 cups of liquid.

As needed beef stock, preferably homemade

As needed beef stock, preferably homemade

3.

Melt the rendered fat and butter (if necessary) in the skillet. Add the flour and whisk to form the roux. Cook for roux for 2-3 minutes or until it just begins to darken in color.

all purpose flour

2 tbsp all purpose flour

4.

Slowly add the dripping/stock mixture to the roux. Make sure to whisk constantly while adding the liquid. Optionally add soy sauce and Worcestershire sauce.

Optional: soy sauce

1 tbsp Optional: soy sauce

Optional: Worcestershire sauce

2 tsp Optional: Worcestershire sauce

5.

Season the gravy to taste with salt and pepper.

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

6.

For the Yorkshire Pudding (Adapted from: BBC)

1.

Combine the flour and salt in a bowl. Whisk to thoroughly combine.

all purpose flour

3 ½ oz all purpose flour

kosher salt

½ tsp kosher salt

2.

In a separate bowl, whisk together the eggs, and milk.

large eggs

3 large eggs

whole milk

8 oz whole milk

3.

Slowly pour the wet ingredients into the dry ingredients while whisking constantly. Cover and refrigerate the batter overnight.

4.

About 2 hours before baking, remove the batter from the refrigerator and let it come to room temperature.

5.

Meanwhile, preheat the oven to 400°F with convection. Heat the drippings to a bare simmer.

6.

Pour the reserved beef drippings or beef tallow into a small sauce pot. Heat the drippings.

reserved beef drippings or beef tallow

4 oz reserved beef drippings or beef tallow

7.

Pour 1-2 teaspoons of beef drippings or beef tallow into each well of a standard muffin tin or Yorkshire pudding tin. Transfer tin in the oven and heat for 5 minutes.

8.

Carefully, remove the tin from the oven and pour the batter evenly between all of the wells. Each well should be filled about halfway.

9.

Immediately return the tin to the oven and bake for 15-20 minutes or until puffed and golden brown. Serve immediately.

10.

For the Beef Stock

1.

Preheat the oven to 400°F.

2.

Transfer the bones, oxtails, onions, carrots, celery stalks to a sheet tray and coat them thoroughly in olive oil. Roast in the preheated oven for 30-40 minutes.

Reserved beef ribs (see recipe below)

Reserved beef ribs (see recipe below)

oxtails

2 lb oxtails

large onions, roughly chopped, divided

2 large onions, roughly chopped, divided

large carrots, roughly chopped, divided

3 large carrots, roughly chopped, divided

celery stalks, roughly chopped, divided

4 celery stalks, roughly chopped, divided

As needed olive oil

As needed olive oil

3.

Place the roasted bones and vegetables to a large stock pot, along with the remaining vegetables, thyme, parsley, bay leaves, and peppercorns. Fill the pot with just enough water to cover everything.

large onions, roughly chopped, divided

2 large onions, roughly chopped, divided

large carrots, roughly chopped, divided

3 large carrots, roughly chopped, divided

celery stalks, roughly chopped, divided

4 celery stalks, roughly chopped, divided

large parsnip, roughly chopped

1 large parsnip, roughly chopped

sprigs thyme

4.5 sprigs thyme

parsley stems

7 parsley stems

bay leaves

2 bay leaves

black peppercorns

1 tsp black peppercorns

4.

Bring the bone broth mixture to a simmer. Then cover and continue cooking for 12-18 hours or until the stock has become dark and flavorful.

5.

The next day, skim off any excess fat from the top of the stock, reserve for brushing the roast down. Bring the stock to a boil and continue cooking, uncovered, until it has reduced about 1-2 hours.

6.

Reserve until ready to use.

7.

For the Advanced Roast Beef

1.

Cut the ribeye off the bones, making sure to salvage as much meat as possible. Reserve the bones.

~4  Bone Ribeye Roast

lbs ~4 Bone Ribeye Roast

2.

Season the beef with salt, then transfer it to a rack placed in a rimmed baking sheet. Refrigerate the roast, uncovered, for 24-48 hours.

kosher salt + more to taste

1 ½ tbsp kosher salt + more to taste

3.

Preheat the oven to 450 °F with convection. Remove the beef roast from the refrigerator and coat the beef in oil. Brush the beef down with the reserved fat from the stock (see recipe above).

4.

Place the quartered/sliced vegetables in a large roasting pan lined with aluminum foil. Coat the vegetables in olive oil and season to taste with salt and pepper, toss gently to combine.

medium parsnips, peeled + sliced into 1/2”

4 slices medium parsnips, peeled + sliced into 1/2”

medium carrots, peeled + sliced into 1/2”

6 slices medium carrots, peeled + sliced into 1/2”

garlic cloves, peeled

5 garlic cloves, peeled

small onions, quartered

3 small onions, quartered

As needed olive oil

As needed olive oil

kosher salt + more to taste

1 ½ tbsp kosher salt + more to taste

freshly ground black pepper + more to taste

2 tsp freshly ground black pepper + more to taste

sprigs rosemary

3.5 sprigs rosemary

sprigs thyme

4.5 sprigs thyme

5.

Place a rack over the vegetables and transfer the beef to the rack. Insert a temperature probe into the thickest part of the roast.

6.

Roast beef for 20-25 minutes, until the exterior has browned, then reduce the temperature to 325°F and continue cooking for 1 - 2 hours or until the internal temperature reaches 120°F.

7.

Loosely tent the roast with aluminum foil while it rests for 20-30 minutes. Carryover cooking will bring the internal temperature of roast up to 130 °F.

8.

Strain the pan juices from the roasting pan and add them to the Beef Jus. Keep the roasted vegetable warm until ready to serve.

9.

Serve the roast beef with the roasted vegetables, Yorkshire pudding (see recipe above), and Beef Jus (see recipe above).

Beef Jus

Beef Jus

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