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.
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.
- 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.
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!
