Roast beef rib with Yorkshire puddings and mushroom gravy

beef rib roast

💰Cheaper: chuck roast

Chuck roast is more affordable and still flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Margarine is a cheaper alternative to butter.

fresh thyme

💰Cheaper: dried thyme

Dried thyme is more economical and has a long shelf life.

Start cooking 2 to 2.5 hours before dinner.

Roast 2 whole onions, trimmed at the root end, in the pan with the beef.

Season the beef rib roast (4 1/2 lb) with salt and black pepper, and add a little olive oil to the pan.

Place the onions cut-side down in the pan with the beef.

Preheat the oven to 500°F (260°C) with convection fan on.

Insert a probe thermometer into the center of the roast.

Mix Yorkshire pudding batter in a bowl: combine equal parts by volume of flour, eggs, and milk (3/4 cup each).

Add garlic powder, a pinch of salt, and a pinch of sugar to the batter.

Let the batter sit to hydrate the flour particles.

Microwave beef stock until boiling and add dried mushrooms to steep.

After 30 minutes of roasting at 500°F, lower the oven temperature to 350°F (180°C).

Melt 2 sticks of butter in a pan to clarify it, then strain out the milk solids.

Prepare a muffin tin by placing it in the oven to heat up.

After 1.5 hours of cooking, remove the roast at 120°F (49°C) for medium-rare and let it rest.

Whisk flour into the pan drippings to make a roux for the gravy.

Add rehydrated mushroom chunks to the gravy if desired.

Whisk in the mushroom beef stock gradually, deglazing the pan as you go.

Bring the gravy to a boil to thicken it.

Pour clarified butter into the hot muffin tin cups for Yorkshire puddings.

Fill the cups with batter 2/3 full and bake for about 20 minutes.

Prepare asparagus by trimming the woody ends, oiling, and seasoning them, then roast alongside the Yorkshire puddings.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens