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  • Recipe

    Eddie McDonald

    Ribeye Roast with Yorkshire Puddings

     

    A ribeye roast recipe that shows you exactly how to cook a ribeye roll to perfection. Flavourful and juicy meat with time to make a batch of Yorkshire puddings too.

    • Serves 3 - 4
    • Preparation time 30 mins
    • Cooking time 2½ - 4 hours
    Print this recipe
  • Ingredients
     
    • 1 Ribeye Roast (approximately 1kg)
    • Salt and pepper

    • Yorkshire Puddings:
    • 225g plain flour
    • ½ tsp salt
    • 4 medium eggs
    • 300ml milk
    • 300ml cold water

    • Gravy
    • 1 tsp plain flour
    • 600ml beef stock
    Buy Ribeye Roast
  • Method
     
    1. Preheat the oven to 250°C/Fan 230°C/Gas 9.
    2. Season the meat and place in a roasting tin and sear for 15 minutes until browned, lower the oven temperature to 190°C/Fan 170°C/Gas 5 and cook for the required time:

      Rare: 20-25 minutes (Internal Temperature of Meat: 45-47°C)
      Medium: 30-35 minutes (Internal Temperature of Meat: 55-60°C)
      Well Done: 45-50 minutes (Internal Temperature of Meat: 65-70°C)
    3. Half an hour before the beef is ready, make the pudding batter. Sift the flour and salt into a bowl, make a well in the centre and break in the eggs. Mix the milk and water in a jug and with an electric whisk, gradually beat half of the milk mixture into the eggs and flour. Add enough of the remaining milk mixture to create a batter with the consistency of double cream. Leave to stand for 30 minutes.
    4. Remove the beef from the oven and increase temperature to 220°C/Fan 200°C/Gas 7.
    5. Place the beef on a carving tray and cover loosely with foil, resting in a warm place for 30 minutes.
    6. Put some fat from the roasting tin into a 12-hole muffin tin. Put in the oven for 5 minutes until smoking hot. Fill each indentation ¾ full with batter and return to the oven for 25-30 minutes or until puffy and golden.
    7. Meanwhile, make the gravy by removing the excess fat from the roasting tin and placing it over a medium heat. Whisk in the flour and a little stock, scraping the bottom to release the beef juices. Add the rest of the stock and simmer until reduced to gravy.
    8. Strain into a saucepan, season and keep warm until required.
    9. Uncover the beef and add juices from the carving tray to the gravy.
    10. Carve the beef as thinly as possible.
    11. Serve with the Yorkshire puddings, gravy, horseradish sauce and English mustard.
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