Classic Roast Beef Yorkshire Pudding

Yorkshire pudding began in northern England as a thrifty way to catch savory beef drippings under the Sunday roast. This classic pairs tender seasoned roast beef with golden, airy puddings baked hot in those same drippings.

Serves 4 · 25 min prep · 75 min cook

Estimate for one serving

• 620 cal
• 48g protein
• 28g carbs
• 34g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 cup all-purpose flour
• 3 large eggs
• 1 cup whole milk
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 lb beef roast (sirloin or top round)
• 1/4 cup vegetable oil or beef drippings
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 cup beef broth
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour for gravy

Instructions

1. 1Pat the beef roast dry and season generously all over with salt, pepper, garlic powder, and dried thyme. Let it sit at room temperature for 20 minutes while the oven preheats.
2. 2Preheat the oven to 425°F. Place the roast in a roasting pan and cook until the internal temperature reaches 130°F for medium-rare, about 45 to 55 minutes depending on thickness. Rest the meat tented with foil for at least 15 minutes.
3. 3While the beef rests, whisk the flour, eggs, milk, salt, and pepper in a bowl until the batter is completely smooth and slightly frothy. Let the batter rest 10 minutes so the flour hydrates fully.
4. 4Increase oven temperature to 450°F. Pour the oil or reserved beef drippings into a 9-inch round or square metal baking pan and heat in the oven until the fat is smoking hot, about 8 to 10 minutes.
5. 5Carefully remove the hot pan and immediately pour in the rested batter. It should sizzle and start rising at the edges right away. Return to the oven without opening the door.
6. 6Bake 20 to 25 minutes until the Yorkshire pudding is dramatically puffed, deep golden brown, and crisp on the outside with a custardy interior. Do not open the oven early or it may collapse.
7. 7Meanwhile make a quick gravy: melt butter in a small saucepan over medium heat, whisk in the flour for gravy, and cook 1 minute until blonde. Slowly whisk in beef broth and any pan juices from the roast until thickened and glossy, about 3 to 4 minutes. Season to taste.
8. 8Slice the rested roast beef thinly against the grain. Tear or cut the giant Yorkshire pudding into generous wedges, pile the beef on top or alongside, and ladle hot gravy over everything so it soaks into the crisp wells. Serve immediately while the pudding is still crackling.