British Roast Beef Dinner
A classic Sunday roast with tender beef, crispy roast potatoes, and Yorkshire puddings. Served with rich gravy and seasonal vegetables for an authentic British feast.
- Total time
- 120 min
- Servings
- 4
- Calories
- 648
- Protein
- 52g
Ingredients
- 3 pounds Beef rib roast (bone-in)
- 8 whole Potatoes (medium, floury varieties like Maris Piper)
- 1.5 cups Beef stock
- 3 tablespoons All-purpose flour
- 3 whole Eggs (large)
- ¾ cup Whole milk
- 4 sprigs Fresh thyme
- 1 teaspoon Mustard powder
Instructions
- 1
Set the oven to 450°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Pat the beef rib roast dry with paper towels, rubbing all over the surface to remove any moisture — this helps it brown evenly.
- 3
Sprinkle 1 teaspoon of salt and 0.5 teaspoon of black pepper all over the beef, pressing gently so it sticks to the meat.
- 4
Scrub each potato under cold running water, rubbing the skin with your thumbs to remove all visible dirt, then pat dry with paper towels.
- 5
Cut each potato in half lengthwise, from one pointed end to the other, creating two flat-bottomed halves — this helps them sit steady in the roasting pan.
- 6
In a small bowl, whisk together the 3 eggs, 0.75 cup milk, 3 tablespoons flour, and 0.25 teaspoon salt until completely smooth with no lumps visible.
- 7
Place the beef bone-side down in a large roasting pan, then slide the pan into the preheated 450°F oven for 15 minutes to sear the meat.
- 8
Remove the roasting pan from the oven using oven mitts and carefully pull the racks out a little — do not pull the pan all the way out yet.
- 9
Working quickly, scatter the potato halves cut-side down around the beef, then drizzle all vegetables with 3 tablespoons of olive oil and 0.5 teaspoon salt.
- 10
Reduce oven heat to 375°F, then slide the pan back into the oven and roast for 1 hour 15 minutes for medium-rare beef, turning potatoes halfway through.
- 11
After 30 minutes of cooking, remove the roasting pan and place it on the stovetop over medium-high heat on 2 burners to heat the oil until it shimmers.
- 12
Pour the egg-milk batter into a 12-inch muffin tin, filling each cup about halfway, then slide the tin into the oven alongside the beef to bake for 20 minutes.
- 13
When the beef is done (an instant-read meat thermometer inserted into the thickest part reads 130°F for medium-rare), remove the pan and rest the beef for 10 minutes uncovered.
- 14
Transfer the beef to a warm serving platter, then use a slotted spoon to lift the roasted potatoes and Yorkshire puddings onto the platter.
- 15
Place the roasting pan on the stovetop over medium-high heat, then scrape the bottom and sides with a wooden spoon to loosen all the browned, stuck-on bits.
- 16
In a small bowl, whisk together 2 tablespoons of flour and 0.25 cup beef stock until smooth, with no flour lumps visible.
- 17
Pour the remaining 1.25 cups beef stock into the roasting pan, stirring constantly until the liquid starts to bubble, about 1 minute.
- 18
Slowly pour the flour-stock mixture into the pan while whisking continuously to prevent lumps, then simmer for 2 minutes until the gravy thickens and coats the back of a spoon.
- 19
Stir in 1 teaspoon of mustard powder and 0.25 teaspoon of black pepper, then taste and adjust salt as needed — gravy should taste rich and slightly salty.
- 20
Pour the gravy into a warm serving jug or boat, then set it on the table alongside the beef platter for guests to serve themselves.
Tools you’ll need
- Large roasting pan (at least 14 inches long)
- Instant-read meat thermometer
- Paper towels
- Small mixing bowl
- Whisk
- Wooden spoon
- Slotted spoon
- Oven mitts
- 12-cup muffin tin
- Warm serving platter
- Warm serving jug or gravy boat
- Chef's knife
- Cutting board
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