Ingredients
- 1.5 kg rib of beef or roasting joint
- 1/2 tsp mustard powder
- 1/2 tsp ground black pepper for beef
- 1/2 tsp salt for beef
- 1 carrot for roasting base
- 1 small onion for roasting base
- 1 celery stick for roasting base
- 200 ml boiling water
- 100 g plain flour for Yorkshire puddings
- 3 eggs
- 100 ml combined milk and water for batter
- 1/2 tsp salt for batter
- 2 tsp plain flour to thicken gravy
- A little goose fat, lard, or oil for the pudding tin
Instructions
Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.
- Step 1.Heat the oven to 230°C. Rub the beef with mustard powder, salt and pepper. Place the carrot, onion and celery in a roasting pan and set the beef on top with the boiling water.
- Step 2.Roast at high heat for 20 minutes, then reduce the oven to 180°C. Cook to your preferred doneness, checking the center with a meat thermometer.
- Step 3.Rest the beef under loose foil for 20–30 minutes. Raise the oven heat again while making the Yorkshire pudding batter.
- Step 4.Whisk the pudding flour, eggs, batter salt, and combined milk and water to a smooth, pourable consistency. Heat a little fat in six cups of a metal muffin tin.
- Step 5.Pour batter into the hot tin and bake 15–20 minutes without opening the oven until risen and browned.
- Step 6.Strain the roasting juices into a saucepan, whisk in the gravy flour, and heat until slightly thickened. Slice the rested beef and serve with hot Yorkshire puddings and gravy.
