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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 23 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. Peel the potatoes and cut into even chunks
    Prep / hands 8–10 min Hands-on Prep ahead
  2. Parboil and rough up the potatoes
    Stovetop 14–16 min Hands-on
  3. Roast in hot dripping alongside the beef until nearly done
    Oven 200°C 38–42 min Unattended
  4. Crisp the potatoes at the top of the oven while the Yorkshires bake
    Oven 220°C 15–18 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 and thyme until tender
    Oven 200°C 30–38 min Unattended
  3. Glaze the roots in a pan with honey and a knob of butter
    Stovetop 5–7 min Hands-on

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