Marco Pierre White recipe for Roast beef with Yorkshire puddings and gravy

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water + bouillon cubes

Vegetable stock is lower in calories, while bouillon cubes are a cost-effective alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are often cheaper and have a longer shelf life.

beef drippings

🥗Healthier: olive oil

💰Cheaper: butter

Butter can provide a similar richness at a lower cost.

Preheat the oven to 180°C (356°F).

Season the rib beef joint with olive oil or beef dripping.

Use a meat probe to monitor the temperature, aiming for 44°C before wrapping in foil.

Allow the beef to rest and build to 48°C.

Caramelize the beef in the pan for color.

Place the beef joint in the oven and cook for about 40-45 minutes.

Make the gravy using the juices from the beef after it has rested.

Drain off the fat and sediment from the juices.

Add 1/2 liter of rich beef stock to the juices.

Season the gravy to taste after cooking, rather than before.

Thicken the gravy with a tiny bit of cornflour to desired consistency.

Cooking Techniques

Equipment Needed

Spice Level: