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Roast Beef

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 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 Flora Buttery
  • 350 g carrots
  • 3 sprigs thyme
  • 28 grams Knorr Rich Beef Stock Pot, dissolved in
  • 500 ml boiling water
  • 1 tbsp flour

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

909kcal

Energy (kJ)

3802kJ

Protein (g)

63.7g

Carbohydrate incl. fibre (g)

21.4g

Carbohydrate excl. fibre (g)

19.6g

Sugar (g)

4.3g

Fibre (g)

1.8g

Fat (g)

63.3g

Saturated fat (g)

26.3g

Unsaturated fat (g)

32.0g

Monounsaturated fat (g)

28.9g

Polyunsaturated fat (g)

3.1g

Trans fat (g)

3.7g

Cholesterol (mg)

244mg

Sodium (mg)

541mg

Salt (g)

1.35g

Vitamin A (IU)

7506IU

Vitamin C (mg)

5.0mg

Calcium (mg)

114mg

Iron (mg)

5.99mg

Potassium (mg)

908mg

Total

7271kcal

30414kJ

509.8g

171.6g

156.8g

34.6g

14.7g

506.1g

210.3g

255.8g

231.0g

24.8g

29.8g

1953mg

4327mg

10.81g

60046IU

39.6mg

913mg

47.96mg

7261mg


  • 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 Flora 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.