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British

Roast Beef & Yorkshire Puddings

A rosy roast beef, towering Yorkshires, roast potatoes, glazed roots and rich gravy.

  • Serves6
  • Dishes5
  • Total time2 hr 16 min
  • Hands-on1 hr 6 min
  • DifficultyHard
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Hand-drawn ink illustration of the dishes in Roast Beef & Yorkshire Puddings

The big one. The beef needs a long rest, which is exactly the window the Yorkshire puddings need a screaming-hot oven — so the two hand the oven back and forth. Get that handover right and everything lands together, gravy and all.

To drink: A structured Rioja Reserva or Cabernet.

The 5 dishes below are timed to finish together. Import the meal and Fatto schedules every step backwards from your chosen serving time — here's how that works.

The meal, dish by dish

Roast beef

  • 1.5 kg beef topside or rib
  • 2 tbsp oil
  • Mustard
  • Salt and pepper
  1. Bring the beef to room temperature, rub with oil, mustard and seasoning
    Prep / hands 25–30 min Unattended Prep ahead
  2. Sear the beef in a hot pan on all sides
    Stovetop 6–8 min Hands-on
  3. Roast the beef to medium-rare (52-54°C)
    Oven 200°C 45–60 min Unattended
  4. Rest the beef, tented, while the Yorkshires bake
    Prep / hands 25–30 min Unattended
  5. Carve the beef thinly against the grain
    Prep / hands 6–8 min Hands-on

Yorkshire puddings

  • 140 g flour
  • 4 eggs
  • 200 ml milk
  • Beef dripping
  1. Whisk the batter and rest it
    Prep / hands 8–10 min Hands-on Prep ahead
  2. Get the dripping smoking hot, then bake the Yorkshires until puffed and crisp (do not open the door)
    Oven 220°C 20–25 min Unattended

Roast potatoes

  • 1.2 kg floury potatoes
  • 5 tbsp beef dripping
  • Salt
  1. Parboil and rough up the potatoes
    Stovetop 14–16 min Hands-on
  2. Roast in hot dripping until crisp and golden
    Oven 200°C 50–60 min Unattended

Glazed carrots & parsnips

  • 400 g carrots
  • 400 g parsnips
  • Butter
  • Honey
  • Thyme
  1. Peel and cut the roots into batons
    Prep / hands 8–10 min Hands-on Prep ahead
  2. Roast the roots with butter, honey and thyme until caramelised
    Oven 200°C 30–40 min Unattended

Red wine gravy

  • Beef pan juices
  • 1 tbsp flour
  • 150 ml red wine
  • 500 ml beef stock
  1. Make a roux from the pan juices, add wine and stock, and simmer to a rich gravy
    Stovetop 10–14 min Hands-on