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YORKSHIRE PUDDING AND ROAST BEEF
cook:
2 h 20 min
1,462,896 views Yorkshire pudding and roast beef. Name a more iconic– okay sorry, I’ll stop. But really, what could be better to celebrate the holiday season than succulent beef paired with cloud-like cups filled to the brim with flavorful beef jus? We promise, this is a meal you’ll love, actually.
6 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Simple Roast Beef
3 ½ lbs Eye Round Roast
1 ½ tbsp Kosher Salt
As needed neutral
For the Pan Gravy
Reserve beef drippings
As needed rendered beef tallow
As needed beef stock, preferably homemade
2 tbsp all purpose flour
1 tbsp Optional: soy sauce
2 tsp Optional: Worcestershire sauce
To taste kosher salt
To taste freshly ground black pepper
For the Yorkshire Pudding
3 ½ oz all purpose flour
½ tsp kosher salt
3 large eggs
8 oz whole milk
4 oz reserved beef drippings or beef tallow
For the Beef Jus
Reserved beef ribs (see recipe below)
2 lb oxtails
4 large onions, roughly chopped, divided
6 large carrots, roughly chopped, divided
8 celery stalks, roughly chopped, divided
As needed olive oil
1 large parsnip, roughly chopped
4 ½ sprigs thyme
7 parsley stems
2 bay leaves
1 tsp black peppercorns
For the Advanced Roast Beef
lbs ~4 Bone Ribeye Roast
1 ½ tbsp kosher salt + more to taste
2 tsp freshly ground black pepper + more to taste
As needed olive oil
3 small onions, quartered
4 slices medium parsnips, peeled + sliced into 1/2”
6 slices medium carrots, peeled + sliced into 1/2”
5 garlic cloves, peeled
3 ½ sprigs rosemary
4 ½ sprigs thyme
Beef Jus
TOOLS
Babish Tiny Whisk Set
Babish Mixing Bowl
Babish Stock Pot
Babish Cutting Board
Babish Colander
Babish Cast Iron Skillet
Babish Measuring Cups and Spoons set
Babish Frying Pan
Babish Everyday Pan
Babish "Clef" Knife
DIRECTIONS
1.
For the Simple Roast Beef (Adapted from: NY Times Cooking)
1.
Season the beef with salt. Transfer the roast to a rack placed in a rimmed baking sheet and refrigerate uncovered for 24 to to 48 hours.
3 ½ lbs Eye Round Roast
1 ½ tbsp Kosher Salt
2.
Preheat the oven to 500°F.
3.
Remove the beef from the refrigerator and score the top of the fat cap with a cross-hatch pattern. Optionally, tie the roast up in 1 inch horizontal portions using butchers twine.
4.
Coat the beef in oil and insert a temperature probe into the thickest portion of the roast.
As needed neutral
5.
Roast the beef for 15 minutes in the preheated oven, then turn off oven and continue cooking for 1 - 1 ½ hours, or until the roast reaches 10 degrees below your desired doneness.
6.
When the roast is cooked, remove it from the oven and loosely tent it with aluminum foil. Allow the roast to rest for 20-30 minutes. Carryover cooking will bring the roast up to your desired temperature.
7.
For the Pan Gravy
1.
Pour the drippings into a measuring cup. Skim the fat off the top of the dripping and transfer the fat to a skillet. If the fat does not equal 3 tablespoons, add butter to make up the difference.
Reserve beef drippings
As needed rendered beef tallow
2.
Add enough beef stock to the pan drippings to make 3 cups of liquid.
As needed beef stock, preferably homemade
3.
Melt the rendered fat and butter (if necessary) in the skillet. Add the flour and whisk to form the roux. Cook for roux for 2-3 minutes or until it just begins to darken in color.
2 tbsp all purpose flour
4.
Slowly add the dripping/stock mixture to the roux. Make sure to whisk constantly while adding the liquid. Optionally add soy sauce and Worcestershire sauce.
1 tbsp Optional: soy sauce
2 tsp Optional: Worcestershire sauce
5.
Season the gravy to taste with salt and pepper.
To taste kosher salt
To taste freshly ground black pepper
6.
For the Yorkshire Pudding (Adapted from: BBC)
1.
Combine the flour and salt in a bowl. Whisk to thoroughly combine.
3 ½ oz all purpose flour
½ tsp kosher salt
2.
In a separate bowl, whisk together the eggs, and milk.
3 large eggs
8 oz whole milk
3.
Slowly pour the wet ingredients into the dry ingredients while whisking constantly. Cover and refrigerate the batter overnight.
4.
About 2 hours before baking, remove the batter from the refrigerator and let it come to room temperature.
5.
Meanwhile, preheat the oven to 400°F with convection. Heat the drippings to a bare simmer.
6.
Pour the reserved beef drippings or beef tallow into a small sauce pot. Heat the drippings.
4 oz reserved beef drippings or beef tallow
7.
Pour 1-2 teaspoons of beef drippings or beef tallow into each well of a standard muffin tin or Yorkshire pudding tin. Transfer tin in the oven and heat for 5 minutes.
8.
Carefully, remove the tin from the oven and pour the batter evenly between all of the wells. Each well should be filled about halfway.
9.
Immediately return the tin to the oven and bake for 15-20 minutes or until puffed and golden brown. Serve immediately.
10.
For the Beef Stock
1.
Preheat the oven to 400°F.
2.
Transfer the bones, oxtails, onions, carrots, celery stalks to a sheet tray and coat them thoroughly in olive oil. Roast in the preheated oven for 30-40 minutes.
Reserved beef ribs (see recipe below)
2 lb oxtails
2 large onions, roughly chopped, divided
3 large carrots, roughly chopped, divided
4 celery stalks, roughly chopped, divided
As needed olive oil
3.
Place the roasted bones and vegetables to a large stock pot, along with the remaining vegetables, thyme, parsley, bay leaves, and peppercorns. Fill the pot with just enough water to cover everything.
2 large onions, roughly chopped, divided
3 large carrots, roughly chopped, divided
4 celery stalks, roughly chopped, divided
1 large parsnip, roughly chopped
4 ½ sprigs thyme
7 parsley stems
2 bay leaves
1 tsp black peppercorns
4.
Bring the bone broth mixture to a simmer. Then cover and continue cooking for 12-18 hours or until the stock has become dark and flavorful.
5.
The next day, skim off any excess fat from the top of the stock, reserve for brushing the roast down. Bring the stock to a boil and continue cooking, uncovered, until it has reduced about 1-2 hours.
6.
Reserve until ready to use.
7.
For the Advanced Roast Beef
1.
Cut the ribeye off the bones, making sure to salvage as much meat as possible. Reserve the bones.
lbs ~4 Bone Ribeye Roast
2.
Season the beef with salt, then transfer it to a rack placed in a rimmed baking sheet. Refrigerate the roast, uncovered, for 24-48 hours.
1 ½ tbsp kosher salt + more to taste
3.
Preheat the oven to 450 °F with convection. Remove the beef roast from the refrigerator and coat the beef in oil. Brush the beef down with the reserved fat from the stock (see recipe above).
4.
Place the quartered/sliced vegetables in a large roasting pan lined with aluminum foil. Coat the vegetables in olive oil and season to taste with salt and pepper, toss gently to combine.
4 slices medium parsnips, peeled + sliced into 1/2”
6 slices medium carrots, peeled + sliced into 1/2”
5 garlic cloves, peeled
3 small onions, quartered
As needed olive oil
1 ½ tbsp kosher salt + more to taste
2 tsp freshly ground black pepper + more to taste
3 ½ sprigs rosemary
4 ½ sprigs thyme
5.
Place a rack over the vegetables and transfer the beef to the rack. Insert a temperature probe into the thickest part of the roast.
6.
Roast beef for 20-25 minutes, until the exterior has browned, then reduce the temperature to 325°F and continue cooking for 1 - 2 hours or until the internal temperature reaches 120°F.
7.
Loosely tent the roast with aluminum foil while it rests for 20-30 minutes. Carryover cooking will bring the internal temperature of roast up to 130 °F.
8.
Strain the pan juices from the roasting pan and add them to the Beef Jus. Keep the roasted vegetable warm until ready to serve.
9.
Serve the roast beef with the roasted vegetables, Yorkshire pudding (see recipe above), and Beef Jus (see recipe above).
Beef Jus
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