Beef Rib Roast with Yorkshire Puddings



Beef Rib Roast with Yorkshire Puddings

A Beef Rib Roast with Yorkshire Puddings is the ultimate traditional roast dinner—elegant, comforting, and deeply satisfying. The beautifully marbled rib roast cooks to juicy perfection, while the iconic Yorkshire puddings rise tall and crisp, ready to soak up rich pan juices and gravy.

This timeless pairing is perfect for Sunday roasts, holiday feasts, or whenever you want a truly impressive centerpiece.

Why This Classic Recipe Never Fails

  • Rib roast delivers exceptional flavor and tenderness

  • Yorkshire puddings are crisp outside, airy inside

  • Perfect balance of savory beef and light pastry

  • A show-stopping yet approachable meal

Ingredients

Beef Rib Roast

  • 1 (4–5 lb / 1.8–2.3 kg) beef rib roast, bone-in

  • 2 tbsp olive oil

  • 4 cloves garlic, minced

  • 1 tbsp fresh rosemary, chopped

  • 1 tbsp fresh thyme leaves

  • 2 tsp kosher salt

  • 1½ tsp freshly ground black pepper

Yorkshire Puddings

  • 1 cup all-purpose flour

  • 1 cup whole milk

  • 3 large eggs

  • ½ tsp salt

  • Beef drippings or vegetable oil (for the pan)

Optional Beef Gravy

  • 3 tbsp beef drippings

  • 3 tbsp all-purpose flour

  • 1½ cups beef stock

  • Salt & black pepper, to taste

Instructions

1. Prepare the Rib Roast

Remove the rib roast from the refrigerator 1 hour before roasting. Pat dry thoroughly.

Mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub the mixture generously over the roast.

2. Roast the Beef

Preheat oven to 450°F (230°C).

Place the roast on a rack set inside a roasting pan, bone side down. Roast for 20 minutes to form a deep, flavorful crust.

Reduce oven temperature to 325°F (165°C) and continue roasting until desired doneness:

About 15 minutes per pound.

Remove from oven, tent loosely with foil, and rest 20–25 minutes.

3. Prepare Yorkshire Pudding Batter

While the beef rests, whisk flour and salt in a bowl. Add eggs and whisk until smooth. Gradually whisk in milk to form a thin, lump-free batter.

Let batter rest 20–30 minutes at room temperature for best rise.

4. Bake Yorkshire Puddings

Increase oven temperature to 425°F (220°C).

Add ½ teaspoon beef drippings or oil to each cup of a muffin tin. Place tin in the oven until fat is smoking hot.

Quickly pour batter into hot cups (about ¾ full). Bake 18–22 minutes until puffed and deeply golden.
Do not open the oven door while baking.

5. Optional Gravy

Heat drippings in a saucepan. Whisk in flour and cook 1–2 minutes. Gradually add beef stock, whisking constantly, until smooth and thickened. Season to taste.

To Serve

Slice the rib roast against the grain. Serve with hot Yorkshire puddings and drizzle with pan juices or gravy.

Classic accompaniments include roasted potatoes, carrots, and steamed greens.

Chef’s Tips for Perfect Results

  • Let beef rest fully for maximum juiciness

  • Batter should be thin—similar to heavy cream

  • Hot fat is essential for dramatic Yorkshire pudding rise

  • Use bone-in roast for richer flavor

Storage & Reheating

  • Store beef and puddings separately up to 3 days

  • Reheat beef gently with gravy

  • Re-crisp Yorkshire puddings in a hot oven for 3–5 minutes

Final Thoughts

This Beef Rib Roast with Yorkshire Puddings is a timeless celebration of classic roasting technique and comforting tradition. Rich, crisp, and deeply satisfying, it’s a meal that brings people together around the table.


OTHER RECIPES



Roast Beef Recipes INGREDIENTS
  • 1 (6 to 8 pound) beef rib roast (2 to 4 ribs), small end, chine (back) bone removed
  • 6 cloves garlic, minced
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon cracked black pepper
  • Yorkshire Puddings (recipe follows)
Roast Beef Recipes INSTRUCTIONS
1. Heat oven to 350°F. Combine garlic, thyme and pepper; press onto beef roast. Place roast beef , fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of roast beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2 1/4 to 2 1/2 hours for medium rare; 2 3/4 to 3 hours for medium doneness.
2. Remove roast beef when meat thermometer registers 135°F for medium rare; 150°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve roast. Season with salt. Serve roast beef rib with Yorkshire puddings....nice ! Enjoy it !
prime-rib-roast-with-red-wine

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