This hearty roast beef dish features a tender standing rib roast seasoned with rosemary and black pepper, accompanied by sweet, caramelized onions. The star of the show is the Yorkshire pudding, a savory batter baked alongside the beef until it puffs up into golden, crispy towers. The rich beef drippings are transformed into a smooth, savory gravy using beef broth and white wine, tying all the flavors together. Perfect for Sunday dinners or holiday gatherings, this recipe offers a comforting, traditional meal that feels special without being overly complicated. The combination of juicy meat, crunchy pudding, and savory gravy creates a satisfying and elegant dining experience.
Roast Beef With Onions And Yorkshire Pudding – Country Li
Description
This hearty roast beef dish features a tender standing rib roast seasoned with rosemary and black pepper, accompanied by sweet, caramelized onions. The star of the show is the Yorkshire pudding, a savory batter baked alongside the beef until it puffs up into golden, crispy towers. The rich beef drippings are transformed into a smooth, savory gravy using beef broth and white wine, tying all the flavors together. Perfect for Sunday dinners or holiday gatherings, this recipe offers a comforting, traditional meal that feels special without being overly complicated.Ingredients
Directions
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Preheat oven to 325&# 194;°F (165ðC).
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Place the beef standing rib roast, bone side down, in a 13x9-inch baking pan.
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Sprinkle the roast with 1/4 teaspoon salt, 1/4 teaspoon rosemary, and the black pepper.
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Roast the beef for 45 minutes.
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Meanwhile, combine onions and enough water to cover in a 2-quart saucepan. Bring to a boil and cook until just tender, about 15 minutes. Drain well and set aside.
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Remove beef from oven and increase oven temperature to 375ðF (190ðC).
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Line a shallow 13x9-inch roasting pan with aluminum foil, allowing several inches to extend over the short ends.
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Grease the bottom of the foil-lined pan with 2 tablespoons of beef fat from the roast drippings.
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In a medium bowl, whisk together eggs, milk, flour, and the remaining 1/2 teaspoon salt until a smooth batter forms.
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Place the beef in the center of the foil-lined roasting pan. Insert a meat thermometer into the beef, ensuring the tip does not rest on the bone.
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Set aside the original baking pan and remaining beef drippings for making gravy.
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Pour the Yorkshire pudding batter evenly around the beef in the roasting pan.
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Roast for 30 to 40 minutes, or until the beef reaches desired internal temperature (120-125ðF for rare, 130-140ðF for medium-rare, 145-150ðF for medium) and the Yorkshire pudding is puffed and golden brown.
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Meanwhile, place the boiled onions in a 9-inch square baking pan with 1 tablespoon of reserved beef fat. Roast alongside the beef until lightly browned, about 30 minutes.
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To make gravy: Skim off excess fat from the beef drippings in the original baking pan.
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In the baking pan, whisk together beef broth, white wine, water, and 1/4 cup flour until smooth.
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Place the pan over low heat, stirring to loosen browned bits, and cook until gravy thickens. Simmer for 2 minutes longer.
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Strain gravy into a saucepan and keep warm over very low heat until serving.
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To serve, lift the beef from the Yorkshire pudding onto a plate. Lift the pudding from the roasting pan using the foil handles, loosen from foil, and discard foil.
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Return beef to the center of the pudding. Spoon roasted onions around the beef. Sprinkle with remaining chopped rosemary and garnish with fresh rosemary sprigs if desired. Serve with gravy.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 62.5kcal
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 1.5g8%
- Cholesterol 19.5mg7%
- Sodium 3674.2mg154%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 6.5g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, let the Yorkshire pudding batter rest for 30 minutes before baking to allow the flour to hydrate fully.
Ensure the oven is fully preheated to 375ðF before adding the batter; a hot oven is crucial for the pudding to puff up properly.
Do not open the oven door during the first 30 minutes of baking the Yorkshire pudding, as this may cause it to collapse.
If you prefer a richer gravy, you can substitute some of the water with additional beef stock or a splash of Worcestershire sauce.
The beef can be rested for 10-15 minutes before slicing to allow juices to redistribute, though this recipe serves it whole in the pudding.
Leftover Yorkshire pudding can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to restore crispness.
