Roast rib eye of beef and Yorkshire pudding

Name: Roast rib eye of beef and Yorkshire pudding
Yield: Serves 4–6
Cuisine: British
Ingredients: sea salt and pepper; 200 ml (7 fl oz) beef stock; 1 glass of red or white wine; 4 medium eggs, beaten; 500–600 ml (16 fl oz-1 pint) milk; 250 g (9 oz) plain flour; beef dripping, or vegetable oil, to roast; 1 rib-eye of beef off the bone, about 1–1.5 kg (2¼-3¼ lb); 2 onions, peeled and halved; 2 carrots, scrubbed or peeled and halved

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

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

Europe
United Kingdom
Main course

Method

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