Roast Beef
Ingredients
- 1 roast 2-3 pounds of beef
- buncha optional veggies - carrots, celery, potatoes, leeks, brussels sprouts, etc ( see below )
- 1/4 cup olive oil ( see below )
Seasoning Rub
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp ground pepper
Instructions
- If the roast is untied, tie at 3" intervals with cotton twine.
- Rinse, pat dry with paper towel, let sit out for 45 minutes.
- Preheat oven to 375F
- Whisk seasoning rub together, and rub it all over the roast.
- Place roast in pan, on a rack (or on top of cut veggies), cover, and cook for 20 minutes per pound. (uncovered)
- When the roast is cooked to required doneness (see below), remove from oven, loosely cover with foil, and let rest.
Notes
Internal temperatures:
Rare = 125-130F
Medium-rare = 130-140F
Medium 145-150F
Well Done = 155-165F
Remove from oven and let rest for 20 minutes - just enough time to cook the Yorkshire Puddings! Some recipes call for starting the roast at 475-500F to "sear" the exterior. I don't think this is necessary. The veggies can be tossed in oil, seasoned, and used as a bed under the roast (with or without the rack). Save the liquid in the roasting pan for gravy: strain, heat in a small pot, slowly whisk in a roux or oobleck until desired thickness.
Medium-rare = 130-140F
Medium 145-150F
Well Done = 155-165F
Remove from oven and let rest for 20 minutes - just enough time to cook the Yorkshire Puddings! Some recipes call for starting the roast at 475-500F to "sear" the exterior. I don't think this is necessary. The veggies can be tossed in oil, seasoned, and used as a bed under the roast (with or without the rack). Save the liquid in the roasting pan for gravy: strain, heat in a small pot, slowly whisk in a roux or oobleck until desired thickness.
Yorkshire Pudding
Ingredients
- 200 grams eggs (approx 4 large, 7 oz)
- 150 grams all-purpose flour (approx 1 cup + 2 tsp)
- 175 grams whole milk (approx 3/4 cup)
- 2 grams salt (approx 1/2 tsp)
- 25 grams water (1 tbsp + 2 tsp) if using skim milk, use total 200 grams
- 100 ml beef dripping/lard/shortening/oil (approx 1/2 cup)
Instructions
- Combine eggs, flour, milk, water, salt, and whisk until smooth.
- Let batter rest at least 30 minutes at room temperature (see below).
- Oven rack in the middle, preheat to 450F
- Divide the oil/fat/etc. between the cooking containers (see below).
- Preheat the cooking container until the oil is smoking hot, approx 10 minutes.
- Fill the wells 1/2 - 3/4 (1/4 for pan), and immediately return to oven.
- Bake until quadrupled in volume, deep brown all over. 15 min for smaller ones, 20-25 for larger ones. DO NOT OPEN THE OVEN DOOR.
- Serve immediately.
Notes
Best results - let the batter sit in an airtight container in the fridge for 4-24 hours. If the batter separates a bit, don't worry, just stir everything together. If you see bubbles, consider throwing it out because the fermentation might make the Yorkies taste sour/funky. Leave it on the counter as you pre-heat the oven, minimum 30 minutes, 1 hour is better..
2x 8" cast iron skillets or 2x6-well popover tins, or 1x12-well muffin tin, or 1x24-well mini muffin tin.