Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.6 kg beef topside or rib roast, tied
- 2 tsp fine sea salt, 1.5 tsp black pepper, 1 tbsp oil, 1 tbsp Dijon (optional)
- 1.2 kg floury potatoes, 80 g goose fat, 1 tbsp semolina, salt
- 200 g plain flour, 4 large eggs, 300 ml whole milk, 1/2 tsp salt, 12 tsp dripping/oil
- 2 red onions, 30 g butter, 1 tbsp flour, 150 ml red wine, 500 ml beef stock, 1 tsp redcurrant jelly, 1 tsp Worcestershire, 1 tsp balsamic
- 120 ml double cream, 3 tbsp prepared horseradish, 1 tsp lemon juice
- 500 g greens (Savoy cabbage and green beans), 40 g butter, 1 tbsp lemon juice
Do This
- 1. Whisk Yorkshire batter (flour, salt, eggs, milk); rest 30 minutes.
- 2. Heat oven to 220°C (200°C fan) / 425°F. Parboil potatoes 10 minutes; preheat goose fat in a tray.
- 3. Season beef; roast 20 minutes at 220°C. Add potatoes to hot fat; roast 45–55 minutes, turning once.
- 4. Reduce to 180°C (160°C fan) / 350°F; roast beef 45 minutes more for medium-rare (55–57°C); rest 30 minutes.
- 5. Make gravy in roasting tin with onions, flour, wine, stock, jelly, Worcestershire, balsamic; simmer 10–12 minutes.
- 6. Increase oven to 230°C (210°C fan) / 450°F; heat oiled muffin tin; bake Yorkshire puddings 20–25 minutes.
- 7. Steam greens 4–5 minutes; toss with butter and lemon. Whip horseradish cream. Carve and serve.
Why You’ll Love This Recipe
- Classic British Sunday roast with all the trimmings, timed to finish together without stress.
- Rosy, tender beef with thermometer-friendly guidance for perfect doneness.
- Shatteringly crisp goose-fat roast potatoes and towering Yorkshire puds.
- Balanced plate: tangy creamed horseradish, buttery greens, and a glossy red-onion gravy.
Grocery List
- Produce: 2 red onions, 1.2 kg floury potatoes, 300 g Savoy cabbage, 200 g green beans, 1 lemon, fresh rosemary (optional), fresh parsley or chives (optional)
- Dairy: 4 large eggs, 300 ml whole milk, 120 ml double cream, 70 g unsalted butter
- Pantry: 1.6 kg beef topside or rib roast, 200 g plain flour, 80 g goose fat, 12 tsp beef dripping or rapeseed oil, 150 ml dry red wine, 500 ml beef stock, 1 tbsp Dijon mustard, 1 tbsp plain flour (for gravy), 1 tbsp semolina, 1 tsp redcurrant jelly, 1 tsp Worcestershire sauce, 1 tsp balsamic vinegar, sea salt, black pepper, neutral oil
Full Ingredients
Roast Beef
- 1.6 kg beef topside or rib roast, tied and at room temperature
- 2 tsp fine sea salt (about 10 g)
- 1.5 tsp freshly ground black pepper
- 1 tbsp neutral oil (rapeseed/canola)
- 1 tbsp Dijon mustard (optional, for a light crust)
Goose-Fat Roast Potatoes
- 1.2 kg floury potatoes (Maris Piper or King Edward), peeled and cut into 5 cm chunks
- 80 g goose fat (about 6 tbsp)
- 1 tbsp fine semolina
- 1 tsp fine salt, plus extra for the boiling water
- Fresh rosemary and 3 garlic cloves, lightly crushed (optional)
Yorkshire Puddings
- 200 g plain flour
- 1/2 tsp fine salt
- 4 large eggs
- 300 ml whole milk
- 12 tsp beef dripping or rapeseed oil (about 60 ml total; 1 tsp per muffin cup)
Glossy Red-Onion Gravy
- 2 medium red onions (about 300 g), thinly sliced
- 30 g unsalted butter
- 1 tbsp olive oil (or beef drippings from the pan)
- 1 tbsp plain flour
- 150 ml dry red wine (or extra stock)
- 500 ml good beef stock
- 1 tsp redcurrant jelly (or 1/2 tsp sugar)
- 1 tsp Worcestershire sauce
- 1 tsp balsamic vinegar
- Sea salt and black pepper, to taste
Creamed Horseradish
- 120 ml double cream
- 3 tbsp prepared hot horseradish (about 45 g)
- 1 tsp lemon juice
- Pinch sugar and 1/4 tsp salt
Buttered Greens
- 300 g Savoy cabbage, cored and finely shredded
- 200 g fine green beans, trimmed
- 40 g unsalted butter
- 1 tbsp lemon juice
- Sea salt and black pepper
To Serve (Optional)
- Flaky sea salt
- Chopped parsley or chives
Step-by-Step Instructions
Step 1: Make and rest the Yorkshire batter
In a medium bowl, whisk the flour and salt. In a jug, beat the eggs with the milk. Gradually whisk the wet into the dry until smooth and lump-free. Transfer to a jug and rest 30 minutes at room temperature (or up to 24 hours in the fridge; bring back to room temperature before baking). This rest helps the puddings rise tall with crisp edges and tender centers.
Step 2: Prep the beef and parboil the potatoes
Heat the oven to 220°C (200°C fan) / 425°F. Pat the beef dry. Rub with oil, salt, pepper, and Dijon if using; place fat-side up in a sturdy roasting tin. For the potatoes, place the chunks in a pan of cold, salted water. Bring to a boil, then simmer 10 minutes until the edges just begin to soften. Drain well, allow steam to escape 2 minutes, then shake in the pan with semolina and 1/2 tsp salt to roughen the edges.
Step 3: Start the roast and crisp the potatoes
Put 80 g goose fat in a large roasting tray and place it on a lower oven shelf for 10 minutes to heat until shimmering. Place the beef on the top shelf and roast for 20 minutes at 220°C (200°C fan) / 425°F. Carefully add the potatoes to the hot goose fat (and rosemary/garlic if using), turning to coat. Return the tray to the oven and roast the potatoes for 45–55 minutes total, turning once halfway, until deeply golden and crisp.
Step 4: Finish the beef to medium-rare
After the initial 20 minutes, reduce the oven to 180°C (160°C fan) / 350°F. Continue roasting the beef for 45 minutes for a 1.6 kg joint to reach medium-rare (target 55–57°C / 131–135°F at the center). For rare, roast 38 minutes (50–52°C); for medium, 50 minutes (60–63°C). Transfer the beef to a warm board, tent loosely with foil, and rest 30 minutes. Keep the potatoes roasting until crisp, then hold warm.
Step 5: Make the glossy red-onion gravy
Set the beef roasting tin over medium heat on the hob. Add the butter and oil, then the sliced red onions with a pinch of salt. Cook, stirring, for 8–10 minutes until soft and jammy with caramelized edges. Sprinkle in the flour, stir 1 minute, then pour in the wine and bubble for 2–3 minutes, scraping up any browned bits. Gradually whisk in the stock, add redcurrant jelly, Worcestershire, and balsamic, and simmer 6–8 minutes until glossy and slightly thickened. Season to taste and keep warm.
Step 6: Bake the Yorkshire puddings
Increase the oven to 230°C (210°C fan) / 450°F. Add 1 tsp dripping or oil to each hole of a 12-hole muffin tin and heat in the oven for 8 minutes until the fat is smoking hot. Working quickly, pour the batter into the tin, filling each cup two-thirds full. Bake 20–25 minutes until towering and deep golden. Do not open the door during baking. Serve immediately.
Step 7: Butter the greens, whip the horseradish, and serve
While the puddings bake, steam the beans and shredded Savoy for 4–5 minutes until just tender, then toss with butter, lemon juice, salt, and pepper. For the horseradish, whisk the double cream to soft peaks, fold in horseradish and lemon juice, and season with a pinch of sugar and salt. Carve the beef against the grain into rosy slices, sprinkle with flaky salt, and serve with goose-fat roasties, Yorkshire puddings, buttered greens, creamed horseradish, and generous ladles of glossy red-onion gravy.
Pro Tips
- Use a thermometer for precision: 50–52°C rare, 55–57°C medium-rare, 60–63°C medium; temperatures will rise a few degrees during the 30-minute rest.
- Dry, rough potatoes make the best crust. Let them steam off after draining and shake with semolina before roasting in smoking-hot fat.
- For tall Yorkshires: rest the batter, preheat the tin until the fat smokes, fill no more than two-thirds, and avoid opening the oven door.
- Balance the gravy: redcurrant jelly adds body, Worcestershire adds savoriness, and a touch of balsamic brightens the finish.
- Carve against the grain for tender slices; trim any string carefully after resting.
Variations
- Garlic-herb crust: Rub the beef with 1 tbsp Dijon, 2 tsp chopped rosemary, and 2 minced garlic cloves before roasting.
- Ale-onion gravy: Swap red wine for 200 ml English ale; simmer a minute longer to reduce before adding stock.
- Duck-fat roasties: Use duck fat instead of goose fat, or a 50:50 blend with rapeseed oil if needed.
Storage & Make-Ahead
Yorkshire batter can rest up to 24 hours in the fridge. Baked Yorkshires freeze up to 3 months; reheat at 200°C (180°C fan) / 390°F for 6–8 minutes. Parboil and rough the potatoes up to 24 hours ahead; chill uncovered, then roast from cold (add 5 minutes). Leftover beef keeps 3 days chilled or 2 months frozen; slice and reheat gently in gravy or wrap and warm at 150°C / 300°F. Gravy keeps 4 days chilled or 3 months frozen; loosen with a splash of stock to reheat. Creamed horseradish is best within 24 hours.
Nutrition (per serving)
Approximate: 1100 kcal; 63 g fat; 65 g carbohydrates; 67 g protein; 2.4 g salt. Values will vary with cut of beef, fat rendered, and portion sizes.
