Classic Roast Beef with Yorkshire Puddings

A perfect rib of roast beef cooked on the bone with crisp, billowing Yorkshire puddings made from a rested batter.

Ingredients

• 2.7kg (6 lb) rib of beef on the bone
• 1 tablespoon plain flour
• 1 teaspoon mustard powder

Salt and freshly milled black pepper

• 2 tablespoons beef dripping or vegetable oil
• For the Yorkshire puddings: 110g (4 oz) plain flour
• 2 large eggs
• 150ml (5 fl oz) milk mixed with 75ml (3 fl oz) water
• Pinch of salt
• Beef dripping or oil for the tins

Directions

1. Remove the beef from the fridge an hour before cooking. Pre-heat the oven to 240C (gas mark 9).
2. Mix the flour and mustard powder with seasoning and rub over the fat surface of the beef. Sit the joint fat-side up in a roasting tin.
3. Roast at 240C for 20 minutes, then reduce to 190C (gas mark 5) and cook for 15 minutes per 450g (1 lb) for rare, 20 minutes for medium.
4. Meanwhile make the batter: sift the flour and salt into a bowl, make a well, break in the eggs and gradually whisk in the milk-and-water mixture until smooth. Rest for at least 30 minutes.
5. When the beef is done, transfer to a board, cover loosely with foil and rest for 30 minutes while the oven goes back up to 220C (gas mark 7).
6. Put a little dripping into each cup of a Yorkshire pudding tin and heat in the oven until smoking hot.
7. Quickly pour in the batter and bake for 25-30 minutes until risen, crisp and deep golden. Do not open the oven during cooking.
8. Carve the beef and serve with the Yorkshires, gravy made from the pan juices, and roast potatoes.

Notes

Based on Delia Smith’s classic roast beef and Yorkshire pudding technique; a smoking-hot tin is essential for a good rise.