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Traditional Sunday Roast Recipe: Whole Roast Rib of Beef & Yorkshire Puddings

Try our delicious recipe for the British classic of Sunday roast.

Whole Roast Rib of Beef & Yorkshire Puddings

For a truly stand-out traditional meat roast, rib of beef served with all the trimmings creates a popular Sunday lunch meal that is great for celebrating a special occasion with a family group or friends. 

Serves 8

Prepares in 40 minutes

Cooks in 2 hours 10 minutes,

plus resting


olive oil, for rubbing

3-kg/6 lb 8-oz joint of well-hung 

rib of beef on the bone

½ tbsp plain flour

200 ml/7 fl oz beef stock

200 ml/7 fl oz red wine

salt and pepper

Yorkshire Puddings

250 g/9 oz plain flour, sifted

6 eggs

½ tsp salt

600 ml/1 pint milk

2 tbsp vegetable oil or lard

Roast Potatoes

2 kg/4 lb 8 oz roasting potatoes, chopped

6 tbsp sunflower oil, goose fat or duck fat

salt and pepper

To Serve

roasted carrots

steamed broccoli

horseradish sauce (optional)

mustard (optional)


1. For the Yorkshire puddings, mix the flour, eggs and salt together in a bowl, then gradually add the milk as you stir with a whisk. When smooth, set aside but do not chill.

2. Meanwhile, preheat the oven to 220°C/
425°F/Gas Mark 7.

3. Rub a generous amount of olive oil and salt and pepper into the beef, then place in a roasting tin. Transfer to the preheated oven and roast for 30 minutes.

4. For the roast potatoes, bring a large saucepan of lightly salted water to the boil, add the potatoes, bring back to the boil and cook for 10 minutes. Drain the potatoes and toss them in oil and salt and pepper. Put them in a roasting tin in a single layer.

5. Reduce the temperature to 160°C/325°F/Gas Mark 3. Transfer the potatoes to the oven and roast with the beef for 1 hour.

6. Remove the beef from the oven and increase the oven temperature to 220°C/425°F/Gas Mark 7. Cover the beef with foil and leave to rest for at least 30 minutes.

7. Keep the potatoes in the oven. Put a 40 x 25-cm/16 x 10-inch roasting tin in the bottom of the oven to warm for the Yorkshire pudding mixture.

8. To cook the Yorkshire puddings, remove the roasting tin from the bottom of the oven and add the vegetable oil. Put it back in the oven for 5 minutes, then remove the tin and add the Yorkshire pudding batter to the base of the tin. Put it back in the hot oven for about 20 minutes.

9. Meanwhile, make the gravy. Remove the beef from the tin and stir the flour into the leftover juices, add the stock and wine, then simmer over a medium heat until reduced by about half.

10. Remove the Yorkshire pudding from the oven and divide it into eight pieces. Then remove the potatoes from the oven. Cut the rib bones off the meat and carve the beef.

11. Serve the roasted beef with the
potatoes, Yorkshire puddings, gravy, carrots, broccoli and horseradish sauce and mustard, if liked.

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