Classic Roast Beef & Yorkshire Pudding
Classic Roast Beef & Yorkshire Pudding
Ingredients
For the Roast Beef
- 2 1/2 pounds boneless beef roast, such as top round, sirloin tip, or rib roast
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 garlic, cloves, smashed
- 2 fresh rosemary, sprigs
- 2 fresh thyme, sprigs
For the Yorkshire Pudding
- 1 cup all-purpose flour
- 2 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 1/2 teaspoon salt
- 1/4 cup beef drippings, from the roast, or vegetable oil/lard
Instructions
- 1
Remove the beef roast from the refrigerator at least 1 hour before cooking to bring it to room temperature. Pat the roast dry with paper towels. Rub the entire roast with olive oil, then generously season with kosher salt and black pepper. Press the smashed garlic cloves, rosemary, and thyme sprigs onto the surface of the roast.
⏱️ 5 min
- 2
Preheat your oven to 450°F. Place a large, oven-safe skillet (preferably cast iron) over medium-high heat. Once hot, sear the beef roast on all sides until a deep golden-brown crust forms, about 2-3 minutes per side. This step is crucial for flavor and color.
⏱️ 10 min
- 3
Transfer the skillet with the seared roast to the preheated 450°F oven. Roast for 15 minutes, then reduce the oven temperature to 325°F. Continue roasting until an instant-read thermometer inserted into the thickest part of the roast registers your desired doneness: 125-130°F for rare, 130-135°F for medium-rare, 135-140°F for medium. This typically takes 1 to 1 1/2 hours after reducing the temperature, depending on the roast size and oven.
⏱️ 90 min•🌡️ 450
- 4
While the beef roasts, prepare the Yorkshire pudding batter. In a large bowl, whisk together the all-purpose flour and salt. In a separate bowl, whisk the eggs and milk until well combined. Gradually pour the wet ingredients into the dry ingredients, whisking constantly until a smooth batter forms. Do not overmix. Cover the bowl and let the batter rest at room temperature for at least 30 minutes, or up to 2 hours. This resting period is key for light and airy puddings.
⏱️ 10 min
- 5
Once the beef reaches your desired temperature, remove it from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 15-20 minutes before slicing. This resting period allows the juices to redistribute, ensuring a tender and moist roast. While the beef rests, increase the oven temperature to 425°F.
⏱️ 5 min
- 6
Carefully pour the beef drippings from the roasting pan into a 12-cup muffin tin, distributing them evenly (about 1/2 to 1 tablespoon per cup). If you don't have enough drippings, supplement with vegetable oil or lard. Place the muffin tin with the drippings into the 425°F oven for 5-10 minutes, until the drippings are smoking hot.
⏱️ 10 min•🌡️ 425
- 7
Carefully remove the hot muffin tin from the oven. Give the Yorkshire pudding batter a final whisk. Quickly and carefully pour the batter into each hot muffin cup, filling them about one-third full. Immediately return the muffin tin to the 425°F oven.
⏱️ 2 min•🌡️ 425
- 8
Bake the Yorkshire puddings for 20-25 minutes, or until they are deeply golden brown, well-puffed, and crisp. Do NOT open the oven door during the first 15 minutes of baking, as this can cause them to deflate.
⏱️ 25 min•🌡️ 425
- 9
Slice the rested roast beef against the grain into thin slices. Serve immediately with the hot, crisp Yorkshire puddings. Gravy made from the pan drippings is highly recommended.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Roast Beef & Yorkshire Pudding
Ingredients
For the Roast Beef
- 2 1/2 pounds boneless beef roast, such as top round, sirloin tip, or rib roast
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 garlic, cloves, smashed
- 2 fresh rosemary, sprigs
- 2 fresh thyme, sprigs
For the Yorkshire Pudding
- 1 cup all-purpose flour
- 2 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 1/2 teaspoon salt
- 1/4 cup beef drippings, from the roast, or vegetable oil/lard
Instructions
- 1
Remove the beef roast from the refrigerator at least 1 hour before cooking to bring it to room temperature. Pat the roast dry with paper towels. Rub the entire roast with olive oil, then generously season with kosher salt and black pepper. Press the smashed garlic cloves, rosemary, and thyme sprigs onto the surface of the roast.
⏱️ 5 min - 2
Preheat your oven to 450°F. Place a large, oven-safe skillet (preferably cast iron) over medium-high heat. Once hot, sear the beef roast on all sides until a deep golden-brown crust forms, about 2-3 minutes per side. This step is crucial for flavor and color.
⏱️ 10 min - 3
Transfer the skillet with the seared roast to the preheated 450°F oven. Roast for 15 minutes, then reduce the oven temperature to 325°F. Continue roasting until an instant-read thermometer inserted into the thickest part of the roast registers your desired doneness: 125-130°F for rare, 130-135°F for medium-rare, 135-140°F for medium. This typically takes 1 to 1 1/2 hours after reducing the temperature, depending on the roast size and oven.
⏱️ 90 min•🌡️ 450 - 4
While the beef roasts, prepare the Yorkshire pudding batter. In a large bowl, whisk together the all-purpose flour and salt. In a separate bowl, whisk the eggs and milk until well combined. Gradually pour the wet ingredients into the dry ingredients, whisking constantly until a smooth batter forms. Do not overmix. Cover the bowl and let the batter rest at room temperature for at least 30 minutes, or up to 2 hours. This resting period is key for light and airy puddings.
⏱️ 10 min - 5
Once the beef reaches your desired temperature, remove it from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 15-20 minutes before slicing. This resting period allows the juices to redistribute, ensuring a tender and moist roast. While the beef rests, increase the oven temperature to 425°F.
⏱️ 5 min - 6
Carefully pour the beef drippings from the roasting pan into a 12-cup muffin tin, distributing them evenly (about 1/2 to 1 tablespoon per cup). If you don't have enough drippings, supplement with vegetable oil or lard. Place the muffin tin with the drippings into the 425°F oven for 5-10 minutes, until the drippings are smoking hot.
⏱️ 10 min•🌡️ 425 - 7
Carefully remove the hot muffin tin from the oven. Give the Yorkshire pudding batter a final whisk. Quickly and carefully pour the batter into each hot muffin cup, filling them about one-third full. Immediately return the muffin tin to the 425°F oven.
⏱️ 2 min•🌡️ 425 - 8
Bake the Yorkshire puddings for 20-25 minutes, or until they are deeply golden brown, well-puffed, and crisp. Do NOT open the oven door during the first 15 minutes of baking, as this can cause them to deflate.
⏱️ 25 min•🌡️ 425 - 9
Slice the rested roast beef against the grain into thin slices. Serve immediately with the hot, crisp Yorkshire puddings. Gravy made from the pan drippings is highly recommended.
⏱️ 3 min