Yorkshire Pudding & Beef Roast | Basics with Babish

Start with an inexpensive cut of beef, eye round, and dry brine it by liberally coating with kosher salt and refrigerating uncovered for 24 to 48 hours.

Prepare the Yorkshire pudding batter by beating together 3 large eggs with 1 cup of whole milk until homogeneous.

In a separate spouted container, combine 100 g of all-purpose flour and whisk until homogeneous.

Slowly pour the wet ingredients into the dry while whisking constantly until mostly combined but not lumpy. Return to the spouted container, cover, and refrigerate overnight.

If your roast has a fat cap, score it to help render the fat while cooking.

Tie the roast if uneven to help it cook evenly.

Insert a temperature probe into the thickest part of the roast and drizzle with vegetable or canola oil.

Preheat the oven to 500°F and roast the beef for 15 minutes, then turn off the oven and let it finish cooking with residual heat.

Once the roast is out, pour the Yorkshire pudding batter into a preheated muffin tin with 1 tablespoon of fat in each cavity and bake at 400°F for about 20 minutes.

While the roast rests, make the gravy by pouring off the pan drippings and letting them sit for 5 minutes to separate the fat.

In a medium saucepan, heat 2 to 3 tablespoons of fat over medium heat and add 2 to 3 tablespoons of flour, whisking constantly for 2 to 3 minutes until the raw flour smell dissipates.

Slowly drizzle in hot beef stock, whisking constantly to prevent lumps, adding about 4 to 6 cups total.

Scrape up any good bits from the bottom of the roasting pan with a couple ladles of hot stock and add to the gravy.

Ensure the gravy is not too thick but has some body to it, reminiscent of the jus served with Yorkshire pudding.

Carve the roast and serve with Yorkshire pudding and gravy.

Equipment Needed

Spice Level: