Roast Rib of Beef with Yorkshire Puddings

A classic dish all the family are sure to enjoy. 

Roast Rib of Beef with Yorkshire Puddings


5 lb (2.25Kg) rib roast of beef (on the bone)

1 onion, skinned and halved

2 carrots, peeled and halved

1 tbsp English mustard powder

3-4 tbsp flour

Salt and freshly ground black pepper

2 pints (1.2l) beef stock made from extra browned bones

4 tbsp redcurrant jelly


Yorkshire Puddings:

10 fl oz (450ml) milk

3 large free-range eggs

2 free-range egg yolks

salt and freshly ground black pepper

8 oz (225g) plain flour, sieved

7 fl oz (200ml) iced water

1½ oz (40g) beef dripping or vegetable fat


Tip - Have your butcher chine the meat to make it easier to carve. Ask for the bones with some extra to make a simple brown stock for the gravy. 

1. The Yorkshire puddings can be made early in the day: place the milk, eggs and yolks in to a food processor with the salt and pepper. With the motor running, pour in the flour to form a thick batter. Scrape down the sides and process again. Just before using add the iced water and transfer to a jug. Divide the dripping between the holes in the Yorkshire pudding tin or patty tin and hang them on the third set of runners down in the roasting oven* and heat for five minutes. Remove and pour in the batter. Return to the oven and bake for 15-30 minutes depending on size until risen and golden. Allow to cool and cover with a cloth in a cool place.

2. Take the joint out of the refrigerator to come to room temperature two hours before roasting. Place bone side down in an AGA Roasting Tin lined with Bake-O-Glide and add the onion and carrots. Rub the mustard powder into the fat on the top of the meat and season well with black pepper. Hang the tin on the lowest set of runners in the AGA roasting oven**. Allow 15 minutes per lb (450g) plus 15 minutes for rare, 20 minutes plus 20 minutes for medium, and up to 25 minutes plus 25 minutes for well done. We strongly recommend the use of a meat thermometer: the meat needs to reach an internal temperature of 60°C/140°F for rare, 70°C/150°F for medium pink, and 75°C/160°F for well done.

3. When the meat is perfectly cooked to your liking, transfer to a clean roasting tin or warmed platter to keep hot and rest – the warming plate or next to the AGA is ideal. Cover with foil and a clean towel to ensure it keeps piping hot. Roast vegetables can now be finished off, to floor of the oven** is best for potato and parsnip browning.

4. To make gravy in the roasting tin, drain off surplus fat and add flour to make a roux with an equal quantity of the fat.  Do this on the simmering plate***.  Gradually whisk in hot stock to your desired consistency, then simmer for 5 minutes then discard the onion and carrots.  Season to taste and add the redcurrant jelly.

5. To re-heat the Yorkshire puddings, slide them in their tray onto the fourth set of runners down for 3-4 minutes, and serve immediately next to the rested joint on a piping hot platter. Serve the gravy separately.

*eR7: place on third set of runners in roasting oven on R8. AGA 60 and eR3 series place on third set of runners in top oven on baking setting. eR3 150, 160 and 170 models fan oven: place on any shelf in preheated oven on 200oC

** For Total Control, AGA 60, eR3 series and eR7 place on floor grid on floor

*** Alternatively, if your AGA has an induction hob you can make the gravy on it in an induction-friendly pan.




Recipes Tags