Holiday Roast Beef and Yorkshire Pudding Recipes
A Classic Dinner That Still Dazzles With the Best Short Version
Nov 1, 2009
Making a traditional holiday dinner like Roast Beef and Yorkshire Pudding doesn't have to be difficult or stressful. This is the perfect meal for feeding a large family easily. If guests are coming, all the better!
Not only will you find an easy recipe for the classic version, but you can also try out the shortened version, a Roast Beef and Yorkshire Pudding Pie. Cheers!
Classic Roast Beef
Ingredients:
- 4-6 lb standing rib roast (completely thawed)
- 1 pack Au Jus mix
Directions:
- Approximately six hours before serving a roast, preheat the oven to 375°. Sprinkle about 1/2 orf the Au Jus mix over the fatty portion of the roast. Place the uncovered roast on the fat side up in a 9 x 13 x 2 inch baking dish. Bake in oven for one hour.
- Turn oven off but do NOT open the oven door. Forty-five minutes before you want to serve this roast, remove it from the oven.
- Preheat oven to 375°. Place roast back into the oven and cook for 40 minutes. The roast should be well-done on the outside and medium-rare in its center. Add the rest of the Au Jus mix to the drippings and stir in one cup of water. Heat to boiling. Serve in gravy dish, use for drizzling over single portions of roast beef. Serves 6-8.
Yorkshire Pudding
The perfect face of a "Yorkie" consists of a fluffy bed of high-rising edges and a dip in the middle, soaked on the bottom with pan drippings for exquisite flavoring.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp salt
- 6 large eggs
- 2-1/2 cups milk
Directions:
- Sift flour and salt together in bowl. Make a well and place eggs in the center. Slowly whisk eggs into the flour mixture until a paste forms. Gradually whisk in 1/2 cup of milk. Gradually whisk in the remaining two cups milk. Cover with plastic; chill in the refrigerator for at least four hours or overnight.
- When roast is finished, set the over at 425°. When pan has been deglazed, pour 1/4 cup reserved pan drippings into the roasting pan. Heat pan and drippings until very hot, about five minutes. Remove batter from refrigerator and whisk well; quickly pouring into the hot pan. Cook until crisp and golden, 20 or 30 minutes. Serve warm with roast beef. Serves 8.
Yorkshire Beef Pie
This is the short version of Roast Beef and Yorkshire Pudding.
Ingredients:
- 3/4 pound of ground beef
- 1 small onion, thinly sliced
- 1/2 cup steamed vegetables
- 1 10-1/2 oz can beef gravy
- 1/2 cup water
- 1 Tbsp Worcestershire sauce
- 2 Tbsp butter
- 1 cup milk
- 2 eggs
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/8 tsp pepper
Directions:
- In a large pan, cook ground beef and onion until meat is brown and onion is tender; drain.
- Add vegetables and 1/4 cup of beef gravy. Stir water and Worcestershire sauce into remaining gravy. Set aside.
- In a 10-inch pie plate put butter and place into oven to melt (425°).
- In small mixing bowl combine milk and eggs. Add flour, salt and pepper. Beat till mixture is smooth. Remove dish from oven and pour egg mixture into hot dish. Spoon meat mixture evenly over the bottom, keeping one inch away from edges. Return to oven. Bake for 25 to 30 minutes or until browned and puffed.
- Heat gravy and pour into serving dish to pass with pie. Serve at once. Makes 4 servings.
The original Yorkshire Pudding was often used the next morning, reheated and served with jam. Whether you make the original or the short version, this dish promises to be a family favorite.
For more holiday recipe ideas, try the following:
Favorite Holiday Breakfast Ideas
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