Classic Sunday Roast Beef with Traditional Yorkshire Puddings

Name: Classic Sunday Roast Beef with Traditional Yorkshire Puddings
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: British
Ingredients: 3.5 lbs beef rib roast or top rump; Olive oil, 4 cloves garlic, fresh rosemary and thyme; For Yorkshires: 1 cup flour, 1 cup eggs (4 eggs), 1 cup milk, pinch salt, beef dripping

By Chef Emily Carter

• Published: Sep 15, 2026 (Updated: Oct 04, 2026) • ★ 4.9 (234 ratings)

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Classic Sunday Roast Beef with Traditional Yorkshire Puddings

Prep Time

25 mins

Cook Time

60 mins

Total Time

85 mins

Servings

6 servings

Calories

620 kcal

Cuisine

British

A Classic British Sunday Roast. Succulent medium-rare roast beef served with towering, crispy-outside, tender-inside Yorkshire puddings and rich beef pan gravy.

Pair this classic Sunday roast with our Garlic Parmesan Mashed Potatoes and a fresh Caesar Salad.

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Classic Sunday Roast Beef with Traditional Yorkshire Puddings

★ 4.9 / 5 (234 reader reviews) Yield: 6 servings

Tender roast beef with garlic rosemary crust, giant towering Yorkshire puddings, and homemade pan gravy. The ultimate weekend British feast.

🛒 Ingredients

3.5 lbs beef rib roast or top rump
Olive oil, 4 cloves garlic, fresh rosemary and thyme
For Yorkshires: 1 cup flour, 1 cup eggs (4 eggs), 1 cup milk, pinch salt, beef dripping

👩‍🍳 Step-by-Step Instructions

1
Whisk Yorkshire pudding batter; let rest 1 hour.
2
Roast seasoned beef at 425°F for 20 mins, then 350°F to 130°F internal (medium rare). Rest 20 mins.
3
Heat muffin tin with beef dripping at 425°F until smoking.
4
Pour batter in; bake 20-25 mins undisturbed until puffed tall.
5
Serve with pan gravy.

💡 Chef's Insider Tip: Do not open oven door while puddings are rising or they will collapse.

🥗 Nutrition Facts (Per Serving)

620

Calories

52g

Protein

28g

Carbs

32g

Fat

Fiber

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💬 Kitchen FAQs & Tips

Frequently Asked Questions

Got questions about making Classic Sunday Roast Beef with Traditional Yorkshire Puddings? Here are chef-tested answers, storage advice, and easy substitutions.

What internal temperature corresponds to medium-rare roast beef?

Pull the beef roast from the oven when the internal thermometer reads 125°F–130°F (52°C–54°C). The temperature will rise by 5°F–7°F during resting to a perfect 135°F medium-rare.

How do I ensure Yorkshire puddings rise high and hollow?

Rest the batter at room temperature for 30 minutes, heat the beef drippings in the tin until smoking hot, pour the batter quickly, and keep the oven door closed throughout the entire bake.

How much roast beef should I prepare per person?

Plan on approximately 1/2 pound (225g) of boneless beef roast per person, or 3/4 to 1 pound per person for bone-in roasts like prime rib.

How do I make rich gravy from the roasting pan juices?

Pour off excess fat from the roasting pan, set the pan over medium heat on the stove, deglaze with red wine or beef stock, scrape up the browned bits (fond), and whisk with flour or cornstarch slurry until glossy.

Recipe Created by Chef Emily Carter

Professional culinary chef and recipe developer with 12+ years of experience crafting foolproof family meals, comfort food classics, and healthy weeknight dinners.

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