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Mark Hix

Roast rib eye of beef and Yorkshire pudding

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Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
British Food
British Food

By Mark Hix

Published 2005

  • About

Ingredients

  • 1 rib-eye of beef off the bone, about 1–1.5 kg (2¼-3¼ lb)
  • beef dripping, or vegetable oil

Method

  1. Preheat the oven to 220°C (fan oven 200°C), gas mark 7. Put a little beef dripping or oil into a large roasting tin and heat in the oven for 10 minutes. Season the beef and

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