The one positive of the nights drawing in and the weather changing is that it seems perfectly acceptable to eat Yorkshire Pudding after Yorkshire Pudding, and although we may have created some rather different variations in the past, let’s be honest, nothing compares to serving Yorkshire Pudding with roast beef and gravy.
When Waitrose contacted us recently to discover what our perfect #AutumnWarmers recipe was, they too agreed that our recipe for roast fore rib of beef with Yorkshire pudding sounded absolutely fantastic. You can also share your favourite Autumn warmers by joining in the conversation on the Waitrose Facebook page.
Rib of Beef
- 2kg rib of beef
- 1 tbsp mustard powder
- 1 tbsp plain flour
- 1 onion, cut in half
- salt and black pepper
- 1 litre beef stock
- 2 sprigs of thyme
- 3 red onions
- 4 large chopped tomatoes (fresh)
- 375ml red wine
- 225g sieved plain flour
- 4 eggs
- 300ml semi skimmed milk
- ½ tsp white pepper
- 1 tsp salt
- 12 pea sized pieces of beef dripping
Instructions – Beef
- Mix together the flour and mustard powder
- Rub the fat of the beef with the mustard and flour mix
- Season with salt and pepper
- Sit the beef in a roasting tin together with the onion and season with salt and pepper.
- To cook the beef a perfect medium rare roast for 55 minutes per kg plus 20 minutes at 180c
Instructions – Gravy
- Discard any excess fat left in the roasting tin (this could be used for the Yorkshire Puddings)
- Place the roasting tine over a medium heat and add the springs of thyme, onions and tomatoes
- Cook for 5-6 minutes and then add the wine
- Bring the liquid to a simmer and use a potato masher to extract all the flavour from the tomatoes, this will help thicken the gravy
- Increase the heat and add the stock allowing to bubble for about 10 minutes until reduced by half
- Pass the gravy through a sieve, bring back to the boil and reduce to gravy consistency
Instructions – Yorkshire Puddings
- Sift flour and salt into a large bowl and add the beaten eggs and half the milk.
- Whisk until it resembles wall paper paste (it needs to be very smooth), add the rest of the milk and again whisk to form the batter. Let it rest for 30 mins. This can be speeded up by placing it in the fridge for 10 mins.
- Put a muffin tray with ½ tsp of beef dripping in each hole in the oven at the highest possible temperature (normally 270) until your hear the oven click and reach temperature.
- Remove the muffin tray and pour in your batter (about ½ to ¾ way up each hole), place back in oven and reduce temp immediately to 200c (bake for 25 mins).