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Roast Rib of Beef with Yorkshire Puddings
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Tender roast beef with puffed and golden Yorkshire puddings and rich, juicy gravy is an unbeatable combination. Serve with crispy roast potatoes and Savoy cabbage.
The secret to successful Yorkshire puddings is to get the tin and the oil really hot. There should be a good sizzle when the batter is poured into the hot oil.
If you don't like the idea of carving a bone-in joint, the same cut is available from the Meat Service Counter with the bone removed and rolled. Allow 100g-175g off-the-bone meat per serving.
This recipe was first published in March 2003.