Superb Roast Rib of Beef with Yorkshire Pudding

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Protein (g)

63.7g

Energy (kJ)

3802kJ

Energy (kcal)

909kcal

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)

33.8g

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

509.8g

30414kJ

7271kcal

171.6g

156.8g

34.6g

14.7g

506.1g

210.3g

270.1g

231.0g

24.8g

29.8g

1953mg

4327mg

10.81g

60046IU

39.6mg

913mg

47.96mg

7261mg

Ingredients
Cook

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