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
- 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
- Preheat the oven to 250°C/Fan 230°C/Gas 9.
- 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)
- 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.
- Remove the beef from the oven and increase temperature to 220°C/Fan 200°C/Gas 7.
- Place the beef on a carving tray and cover loosely with foil, resting in a warm place for 30 minutes.
- 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.
- 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.
- Strain into a saucepan, season and keep warm until required.
- Uncover the beef and add juices from the carving tray to the gravy.
- Carve the beef as thinly as possible.
- Serve with the Yorkshire puddings, gravy, horseradish sauce and English mustard.
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