This recipe for Roast Beef with Yorkshire Pudding and Roasted Potatoes is a step by step guide to a perfect roast beef dinner.
I have to warn you that the Yorkshire Puddings will probably set off the smoke detector when they are cooking, but they are well worth it.
I do use disposable muffin tins because I find it too much work to clean the regular muffin tins after the Yorkshires have baked. I have tried using silicon muffin tins, and the Yorkshires were baked and yummy, but didn’t rise as high.
If you decide to forego the roasted potatoes, my Garlic Mashed Potatoes are a nice substitute.
This is a classic Sunday night supper and is nicely served along with the hot horseradish sauce, Asiago Brussel Sprouts and a green salad.
Enjoy!
Roast Beef with Yorkshire Pudding and Roasted Potatoes
Print recipeIngredients
- 1 Prime Rib Roast (allow 1/2 pound (.23 kg) per person)
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 cup all purpose flour
- 1/2 Tsp salt
- 1 cup milk
- 2 eggs
- potatoes (allow one per person and one for the pot)
Directions
| Prime Rib of Beef (cooked at 325 ˚F ) - rare (23 to 25 min per lb.) - medium ( 27 to 30 min per lb.) - to convert weight, multiply kg by 2.2; then take the weight and multiply by the minute factor and then divide by 60 to figure out the number of hours; subtract the hours and then you have the remainder of minutes. I usually put the butter and olive oil in the bottom of the roast pan and about ½ way into the cooking, I turn the roast. If the roast is large you will be able to cook it on the ribs and will not have to turn it. | |
| Roasted Potatoes | |
| If you are doing the Roasted Potatoes, then peel the potatoes and cut into pieces that are about the size of a golf ball. Place them in a pot of cold water, a teaspoon of salt and cover and bring to a boil. Then only boil them around 10 minutes. It is important when roasting the potatoes to par boil them to start. In that way they will not get tough with the roasting. Once they have cooked for 10 minutes, drain them and them add them to the juices in the roasting pan and turn them to cover them with the juices. They need to roast for about 40 minutes to an hour, depending on the potatoes. | |
| If you are not making Yorkshire Pudding, then the amount of time you calculate should be correct. The roast should sit for 15 min. before carving to keep the juices in. | |
| Yorkshire Puddings | |
| If you are making Yorkshire Pudding... Mix all ingredients with a hand beater just until smooth. Let sit for at least 10 minutes for flour to swell. Thirty minutes before your roast is scheduled to be done, remove the roast from the oven; lift it by the string with a meat fork onto a plate. Pour the drippings (scraping to get all the good bits) into a measuring cup; add olive oil to what is there to measure ½ cup. | |
| Increase the oven temperature to 425 ˚F . Return the roast to the oven. Place the hot drippings into the bottom of tin foil (throw away) muffin cups (so just the bottom is covered). You should be able to fill about 9 muffin cups. | |
| Ladle in the Yorkshire Pudding batter so that it comes to about ⅔ up the edge of the muffin cup. Bake 10 minutes. | |
| Yorkshire Pudding | |
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Remove the roast; continue baking the puddings for about 25 to 30 minutes longer, until nicely browned and puffed. Remove from the oven and slide a dessert spoon around the edge and under each muffin to loosen it.  | |
| Gravy | |
| Lift the roast onto a plate (juices may run off onto the plate and can be used in the gravy). Put the roast pan on a burner and add to it about a cup of water to which 1 tbsp of cornstarch has been mixed). Stir and scrape up all the good bits. Add about a ½ tsp of salt. Then cook until it starts to bubble. You may need to add more water or more water with cornstarch depending on the amount required and the consistency. Never add the cornstarch directly to the gravy, because it will get lumpy. | |