Roast Beef

Superb Roast Rib of Beef with Yorkshire Pudding

  • Nut free
Try creating our delicious yet simple recipe for a traditional Roast Beef
  • 2 H

    Cooking Time

  • Medium


  • 25 MINS

    Prep Time

  • 8 People


  1. Amount per Serving
Nutritional values Amount per Serving
Energy 930.33 kcal
Protein 63.68 g
Fat 66.18 g

  • Yorkshire puddings:
  • 120 g plain flour
  • 2 medium eggs, beaten
  • 300 ml semi-skimmed milk
  • 2 grams salt and pepper
  • Roast beef:
  • 1 tbsp olive oil
  • A 2 kg piece rib of beef (off the bone, with bones reserved)
  • 2 whole bulbs garlic, halved horizontally
  • 25 g butter
  • 350 g carrots
  • 3 sprigs thyme
  • 28 grams Knorr Rich Beef Stock Pot, dissolved in
  • 500 ml boiling water
  • 1 tbsp flour

  1. Make the batter for the Yorkshire pudding at least an hour or so before you want to cook it. Sift the flour into a mixing bowl. Whisk in the beaten egg to form a lump-free paste. Gradually whisk in the milk, beating to make a smooth batter. Season with salt and pepper.

  2. Pre-heat the oven to 210°C, 190˚C fan oven, Gas mark 7.

  3. Heat the olive oil in a large ovenproof frying pan. Add in the beef and fry until browned on all sides, for around 5 minutes.

  4. Transfer the pan with the beef to the oven. If your frying pan is not ovenproof, transfer it to a roasting tin.

  5. After 15 mins, add the garlic and reduce heat to 190˚C, 170˚C fan oven, Gas mark 5 and roast the beef for 1 hour; it should measure 45˚C when tested with a meat probe. This gives you medium-rare beef. If you prefer your beef medium take it to 60˚C, while 70˚C gives you well done beef.

  6. About half an hour before the beef is ready, place greased Yorkshire pudding trays in the oven to pre-heat.

  7. Remove the beef from the oven, wrap in foil and set aside to rest.

  8. Pour the Yorkshire pudding batter into the pre-heated Yorkshire pudding trays and bake for 20-25 minutes, until risen and golden-brown.

  9. In a separate pan, melt the butter and sauté the carrots over a moderate heat for 10-12 mins with the thyme until tender.

  10. For the gravy: dissolve the Knorr Rich Beef Stock Pot in 500ml of boiling water, stirring until thoroughly dissolved.

  11. the roasting juices from the roasting tin into a bowl and reserve, skimming off most of the fat. Place tin on the heat, add in the flour and cook stirring for 2-3 mins.

  12. Gradually whisk in the Knorr Stock, bring to the boil, reduce the heat and simmer.

  13. Bring to the boil and simmer for 5 minutes. Strain the gravy into the reserved roasting juices and mix well.

  14. Carve the roast beef into thick slices and place on a warmed serving platter. Add the freshly baked Yorkshire puddings and serve with roast potatoes and seasonal vegetables.

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