Roast Beef and Yorkshire Pudding | Boneless Rib Roast

Roast Beef and Yorkshire Puddings

(using Boneless Rib Roast)

We currently have a lovely house guest (one of my school friends from Luxembourg has sent us her 12-year-old daughter for 2 weeks as she is starting in an English school in September and needs some English practice), so I took the opportunity to cook a quintessential British (and Yorkshire!) meal.

Roast Beef and Yorkshire Puddings 🙂

I like my roast beef really juicy and I quite like the fatty bits, so I like roasting Boneless Rib Roast.  I was also feeding a meat-loving family of 5, so we munched our way through best part of a 1.1kg roast.

Roast Beef and Yorkshire Puddings

Cooking times – beef:
If you like the roast as rare as we like it, cook it for 15 mins per 500g plus 15 mins extra at 200°C in a fan-assisted oven, so for a 1.1kg roast, cook it for 48 mins in a pre-heated oven.  Remember to allow 10-15 mins standing time at room temperature at the end.

If you prefer your beef slightly more cooked, increase the cooking times accordingly.

Method – beef:
  • Pre-heat the Oven to 200°C (fan-assisted)
  • Season the beef generously with sea salt and brown on all sides in a hot pan with a little olive oil
  • Place into an oven dish and pour over any juices from the browning process, then cover with tin foil
  • Roast according to cooking times shown above.
  • Take out of the oven at the end of cooking, remove the juices for gravy if desired, and leave covered, at ambient temperature, for 10-15 mins to ‘rest’ before slicing very thinly.
Method – Yorkshire Puddings:

For the Yorkshire Pudding recipe, which is the one my hubby Simon Roberts has made his own after his mum passed it down to him, click HERE.

Mmmmmmm – Gloriously Good!

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