Do Yorkshire Puddings Only Go With Beef?

Yorkshire puddings can be served with any type of roast meat or poultry. They are commonly served as part of a traditional Sunday roast dinner. Which typically includes roast beef ribeye and Yorkshire pudding, roast potatoes, vegetables, and gravy.

What Is The History Of Roast Beef With Yorkshire Pudding?

The history of roast beef ribeye and Yorkshire pudding is a long and storied one. The first known recipe for Yorkshire pudding appeared in a cookbook published in 1737. Originally named dripping pudding, the name later changed to Yorkshire pudding. However, the dish is believed to have originated much earlier, possibly in the 16th century. Roast beef ribeye and Yorkshire pudding was a popular dish in England during the Victorian era. It still remains a popular dish around the world today.

What Are Some Tips For Making The Best Roast Beef Ribeye And Yorkshire Pudding?

1. Use a quality prime beef ribeye with a good amount of marbling. Make sure you get a whole piece. 2. Generously season the ribeye before searing and roasting. 3. After roasting. Allow the beef ribeye to rest for 15-20 minutes before slicing. 4. Make the Yorkshire pudding batter ahead of time. Let it rest for at least 1 hour before baking. 5. Don't open the oven door while the Yorkshire puddings are baking. 6. Serve the roast beef ribeye and Yorkshire pudding immediately.

Roast Beef Ribeye And Yorkshire Pudding A Culinary Love Affair

In the world of culinary pairings, few combinations are as perfectly matched as roast beef ribeye and Yorkshire pudding. This is one of my favorite meals that takes me back to my childhood.

My grandpa (he was also a chef) used to cook it for us on special occasions. I always looked forward to it. I’ve had a love affair with roast beef ribeye and Yorkshire pudding for many years.

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The delicious, savory flavor of the beef ribeye. Perfectly complemented by the light, airy texture of the Yorkshire pudding. It is truly a unique and delicious dish that I still love to this day.

This dish takes me down memory lane, whenever I eat it. I’m transported back to my childhood, and I can almost taste my grandfather’s cooking… Almost.

Roast beef ribeye and Yorkshire pudding like all great dishes looks simplistic in nature. Roast ribeye or sirloin of beef, roast vegetables, Yorkshire pudding, and a meat-based gravy. Or the famous mother sauce Espagnole. Green vegetables are optional, they’re a nice fresh touch.

However, there are techniques, processes, and cooking skills that need to be followed. The beef should be roasted mid-rare to medium. Yorkshire pudding can be temperamental to make. I’ve seen many Yorkshire pudding mistakes that can be easily avoided. (I’ve done a couple myself).

So, as you can see roast beef ribeye and Yorkshire pudding isn’t a walk in the park to make. Yet, it is delicious and well worth the effort. Take this journey with me down memory lane. Where I’ll share with you the best if not greatest way to cook roast beef ribeye and Yorkshire pudding.

My Med-Rare Roast Beef Ribeye And Yorkshire Pudding

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Roast Beef Ribeye And Yorkshire Pudding Ingredients and Equipment Needed

To truly appreciate the depth of these ingredients. We must understand the art of selecting the perfect produce. Beef ribeye, root vegetables, buttercup pumpkin, and fresh green beans. They all have a part to play in our roast beef ribeye and Yorkshire pudding dish.

The Ingredients You’ll Need

Beef Ribeye The Star of The Show — The success of our roast beef ribeye and Yorkshire pudding dish hinges on the quality of the beef ribeye. Look for prime beef, well-marbled with a vibrant, ruby-red hue. The marbling, those delicate veins of white fat running through the meat. This is the secret to a delicious, juicy, and tender roast. Opt for grass-fed beef if possible, as it imparts a refined, complex flavor profile. Ensure you’re getting a whole piece – 2-2.5kg (4.41-5.51lb).

Vegetables I’m Adding

Potatoes, Pumpkin, And Sweet Potato — The root vegetables play an important role, along with the sweet buttercup pumpkin. Their starchy content and subtle flavor work as a trio to support the meaty flavor of the beef ribeye. Select firm, unwashed potatoes, and sweet potatoes. The pumpkin should be ripe and firm with no deep dark blemishes.

Chefs Pro Tip — Agria potatoes, in their unwashed state, have minimal water content. Making them an excellent choice for roasting. If Agria’s are unavailable you can use Yukon gold or Fingerling potatoes.

Fresh Green Beans — When it comes to green beans, freshness is non-negotiable. Opt for slender, vibrant green beans with crisp, unblemished pods. If you can’t get your hands on fresh green beans you can use frozen. Or use another vegetable like broccolini, zucchini, or asparagus.

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Yorkshire Pudding Ingredients

These ingredients come together to create the enchanting Yorkshire pudding. A cornerstone of our roast beef ribeye. Yorkshire pudding is a culinary masterpiece.

Eggs — Fresh, free-range eggs are ideal. If free range is not available, use barn-raised. Eggs are a hallmark of exceptional Yorkshire puddings.
Milk — Use whole milk to impart a creamy flavor. If you don’t have access to milk you can use water.
Flour — Select quality all-purpose flour, finely milled to ensure a smooth, lump-free batter. Resist the urge to use self-raising flour, don’t do it.
Oil — Use an oil with a high smoke point and neutral flavor. Avocado, sunflower, rice bran, or corn oil. Alternatively, you can also use beef dripping or even duck fat.

Chefs Tip: I’m using rice bran oil which has a high smoke point. Which means it can endure high temperatures without burning. Avoid using olive oil, as it has a strong flavor and burns easily.

Sauce Espagnole Ingredients

Sauce Espagnole is a classic mother sauce. Made from a brown roux and brown beef stock. This is a fantastic sauce for roast beef ribeye and Yorkshire pudding.

Flour — Select quality all-purpose flour. Resist the urge to use self-raising flour, don’t do it. The baking powder in the flour will make the sauce bitter.
Unsalted Butter — Use unsalted butter. You don’t want to make the sauce overly salty.
Beef Stock — Make your own beef stock for a unique flavor. However, you can use a store-bought brand. Be mindful of the salt content in the store-bought option.
Mirepoix Of Vegetables — Carrot, celery, and onion roughly chopped. This can add more flavor to the sauce. This is optional.

Equipment You’ll Need

To cook our delicious roast beef ribeye with Yorkshire pudding. You will need a variety of kitchen equipment and utensils. Here’s what you’ll need.

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Equipment For Roasting The Beef Ribing

Roasting Pan — A sturdy roasting pan large enough to accommodate the ribeye roast.
Meat Thermometer — A meat thermometer to ensure your roast beef is cooked to your desired level of doneness.
Roasting Rack — A rack to elevate the roast, allowing air to circulate around it and prevent it from sitting in its juices.
Silicon Mat — Nonstick mat that holds its heat.
Aluminum Foil — To tent the roast while resting and keep it warm.
Carving Knife And Fork — For carving the roast beef ribeye when it’s done.

Equipment For the Yorkshire Pudding

Muffin Tin Or Yorkshire Pudding Tray — To bake individual Yorkshire puddings.
Mixing Bowl — For preparing the Yorkshire pudding batter.
Ballon Whisk — Mix the batter until smooth.
Measuring Cups and Spoons — For accurate ingredient measurements.

General Equipment

Convection or Regular Oven — To roast the beef ribeye and bake the Yorkshire puddings.
Cutting Board — For prepping the roast and any accompanying ingredients.
Sharp Chef’s Knife — For trimming the beef ribeye and any other cutting needs.
Sauté Pan — For sautéing the green beans.

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Preparing The Yorkshire Pudding Batter

Firstly you’ll want to make the Yorkshire pudding batter, as this will need time to rest. Add the eggs and milk together along with a pinch of sea salt. Whisk until combined. Sift and mix in the flour. Cover and rest for at least an hour.

Here is the detailed Yorkshire pudding recipe — Best Yorkshire Pudding Recipe Trade Secrets Shared.

Chef’s Pro Tip — Rest the Yorkshire pudding batter will allow the gluten to relax. Also, it will intensify the flavor. So, rest the batter for as long as possible. I usually rest the pudding batter at room temperature for 6-8 hours. Make it in the morning. The longer you rest it. The better it will taste.

Preparing The Beef Ribeye For Roasting

Our roast beef ribeye and Yorkshire pudding recipe requires a bit of effort. This isn’t a quick weeknight dinner. It is a leisurely Sunday afternoon cooking session.

Preheat your oven to 200°C (395°F). For a convection oven 180°C (355°F). Gas Mark 7.

Mix rice bran oil, sea salt, and freshly ground black pepper. Generously season the beef ribeye by rubbing the oil and seasoning over the surface of the beef. Don’t forget about the sides. Season the entire surface.
- Heat an ovenproof pan and sear the ribeye on all sides. Make sure you get some good caramelization on the meat. Place the pan into the oven to roast.
- I roasted the 1.2kg (2.651lb) ribeye for 25 minutes. Plus 15 minutes of resting time. This gave me the perfect med-rare in a convection oven.

How to season food is an art that combines creativity, intuition, and a deep understanding of flavors. That transforms ordinary ingredients into extraordinary culinary masterpieces.

Chef’s Pro Tip — Searing the beef ribeye before roasting achieves two things. Sealing in those precious juices. And gives the ribeye a delicious layer of caramelization and texture.

Meat Cooking Times and Doneness Chart

DONENESS	BEEF (min/kg/lb)	LAMB (min/kg/lb)	PORK (min/kg/lb)
Well-Done 71°C or above (160°F)	40-45 min/kg 20-25 min/lb	40-45 min/kg 20-25 min/lb	50-55 min/kg 25-30 min/lb
Medium-Well 65-68°C (150-155°F)	35-40 min/kg 15-20 min/lb	35-40 min/kg 15-20 min/lb	40-45 min/kg 20-25 min/lb
Medium 60-63°C (40-145°F)	25-30 min/kg 12-15 min/lb	25-30 min/kg 12-15 min/lb	30-35 min/kg 15-20 min/lb
Medium-Rare 54-57°C (130-135°F)	22-26 min/kg 10-12 min/lb	22-26 min/kg 10-12 min/lb	^Not ^Recommended

_*_{Please keep in mind that these times are guidelines and can vary depending on factors. Such as a bone-in or boneless cut, the thickness and temperature of the meat, and the cooking method.} _{Use a meat thermometer to check the internal temperature for perfect doneness.}

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Resting The Beef Ribeye

When the beef ribeye is cooked to your preference. Wrap it in aluminum foil and let it rest for 15-20 minutes before slicing. Resting the beef is an important step for amazing roast beef ribeye and Yorkshire pudding.

Chef’s Pro Tip — The vital resting stage. During the ribeye’s cooking process. The heat forces the natural juices into the center of the meat. Forming a distinctive, firm core.

Allowing the meat to rest after cooking performs a crucial task. It assists in the redistribution of those flavorful juices throughout the entire cut. Resulting in tender moisture slices of roast beef ribeye.

Preparing The Roasted Vegetables

Peel and wash the potatoes and sweet potatoes. Cut them into evenly sized pieces. Cut the buttercup pumpkin in half and scoop out the seeds. Cut the pumpkin into similar-sized pieces. Place them into a bowl, and season with sea salt and freshly ground black pepper. Drizzle in some vegetable oil, I’m using rice bran. Toss them to coat all the vegetables.
- Lay them onto a baking tray lined with a silicon mat or parchment paper. Place them into the preheated oven for 35-40 minutes. These vegetables are delicious with roast beef ribeye and Yorkshire pudding.

Keep the pumpkin seeds. They can be washed, dried, and roasted for a great snack.

Cooking The Yorkshire Pudding

Preheat your oven to 220°C (430°F). For a convection oven 200°C (395°F). Or Gas Mark 8.

Get your muffin tin and place it into a baking tray. Fill each muffin cup with enough oil to coat the bottom (about a tablespoon). Place the baking tray into the preheated oven. Until the oil starts to smoke, about 8-10 minutes.

Place the muffin tray into a baking tray to prevent oil from spilling over and dripping into the bottom of the oven. This can happen when the Yorkshire puddings start to rise.

Check the consistency of the Yorkshire pudding batter. If it looks too thick add 1-2 tablespoons of tepid water. Lightly mix with a spoon. The consistency should be similar to cream.
Now you will need to work quickly. When the oil becomes smoking hot. Carefully remove the baking tray with the muffin tin in it from the oven. Pour the batter into each of the muffin cups. You should hear a sizzle when the batter hits the hot oil. Fill each muffin cup about one-third full. Try and fill each cup to the same height. Place the muffin tray back into the oven.
- The Yorkshire pudding should take 18-20 minutes to cook. Resist the urge to open the oven. Any temperature drop can result in the puddings collapsing.

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Making Sauce Espagnole

The detailed Sauce Espagnole Recipe can be found here.

Sauce Espagnole is perfect for roast beef ribeye and Yorkshire pudding. Begin by melting the butter in a saucepan over medium heat. Once the butter has melted, add the flour and stir to combine, creating a roux. You should use a heat-proof spatula or wooden spoon.
- (If you’re going to use a Mirepoix add it now). Cook the roux for 15-20 minutes until it turns a golden brown color.
- Now whisk in the beef stock and keep whisking until the sauce starts to thicken. (If you’re using a bouquet garni add it now).

The stock should be hot or at least warm. This will help the sauce to thicken quickly.

Cover the sauce Espanole with a cartouche and simmer on very low heat for at least 30 minutes to 1 hour. The sauce will reduce slightly.
- More importantly, it will help to allow the flavors to develop and mature. Remember, be patient all great things take time.
- Cook the sauce low and slow. This is the proven formula for a highly-flavored sauce Espagnole.

After the sauce has cooked out and slightly reduced. Remove the bouquet garni and strain the sauce through a fine-mesh sieve to remove the mirepoix and any solids.

If the sauce is too thick, you can thin it out with a bit of additional stock. Taste the sauce and adjust the seasoning with salt and white pepper if needed.

Preparing The Sautéed Green Beans

To start, I remove the stalky tops of the green beans and blanch them in boiling salted water for 30 seconds. This process brings out the bright green color and locks in the bean’s natural flavor. I then immediately cool them in iced water to preserve their crunch and vibrant color.
- Next, I heat a skillet or pan over medium heat and add a drizzle of rice bran oil. I add the green beans, season with a little Himalayan pink salt into the pan, and sauté them for 2-3 minutes until they start to caramelize slightly. Green beans are fantastic with roast beef ribeye and Yorkshire pudding. They add a refreshing crunch.

Slicing The Beef Ribeye And Plating

Slicing the beef ribeye is a moment of excitement. Have you cooked it the way you wanted? I went for med-rare and it looks amazingly delicious. Slice the beef against the grain. Just like cutting thin steaks.

Place the roast vegetables on warm plates. Add the sautéed green beans. Lay the sliced roast beef ribeye over the top and add the Yorkshire pudding. Spoon over the sauce Espagnole over the top. Add some fresh thyme leaves as an aromatic garnish. Our amazing roast beef ribeye and Yorkshire pudding.

*^{Med-Rare Roast Beef Ribeye and Yorkshire Pudding}*

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Ingredients Substitutions

Ingredient substitutions for our roast beef ribeye and Yorkshire pudding recipe. Some of these ingredients you might not have access to. So, I’m giving you some substitution options.

Beef Ribeye Substitutions

Sirloin Steak — A flavorful and slightly leaner alternative to ribeye. It has a fat cap and can be slightly tougher than ribeye.
Fillet Mignon — If you prefer a leaner, tender cut, filet mignon is an excellent choice. However, there is a tradeoff, filet is less flavorful than ribeye.
Prime Rib — For a different roast experience, prime rib can be substituted for ribeye. Although it may require different cooking times. This is due to the bone.

Potatoes, Pumpkin, and Sweet Potato Substitutions

Butternut Squash — Can replace pumpkin for a similar sweet and nutty flavor.
Baby carrots — Can be used alongside or instead of sweet potatoes. When roasted they are sweet and tender.
Yukon Gold Potatoes — If you don’t have Agria potatoes, Yukon Gold potatoes are great when roasted.

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Green Beans Substitutions

Asparagus Spears — Can offer a unique, tender-crisp texture. With a natural earthy flavor.
Broccoli Florets — These are a versatile alternative, bringing a slightly bitter note to the dish.
Spinach — When blanched and seasoned is a hearty option. For added flavor, you can drizzle extra virgin olive oil through it.

Homemade Yorkshire Pudding Substitutions

Popovers — They are similar to Yorkshire pudding. They make a great alternative.
Biscuits (savory scones) — If you’re looking for a quick alternative. Biscuits can be baked to achieve a similar, though denser, result.

Espagnole Sauce Substitutions

Store-Bought Gravy — In a pinch, a good-quality store-bought powdered gravy can stand in for homemade Espagnole sauce. This is an easy store-bought option for roast beef ribeye and Yorkshire pudding.
Pan Gravy — This can be an alternative to homemade Espagnole sauce. Use the roast drippings and a splash of flour and vegetable stock. This is an awesome shortcut to create a rich sauce. An easy sauce for roast beef ribeye and Yorkshire pudding.

Helpful Resources

Do Yorkshire Puddings Only Go With Beef?
Yorkshire puddings can be served with any type of roast meat or poultry. They are commonly served as part of a traditional Sunday roast dinner. Which typically includes roast beef ribeye and Yorkshire pudding, roast potatoes, vegetables, and gravy.
What Is The History Of Roast Beef With Yorkshire Pudding?
The history of roast beef ribeye and Yorkshire pudding is a long and storied one. The first known recipe for Yorkshire pudding appeared in a cookbook published in 1737. Originally named dripping pudding, the name later changed to Yorkshire pudding.
However, the dish is believed to have originated much earlier, possibly in the 16th century. Roast beef ribeye and Yorkshire pudding was a popular dish in England during the Victorian era. It still remains a popular dish around the world today.
What Are Some Tips For Making The Best Roast Beef Ribeye And Yorkshire Pudding?
1. Use a quality prime beef ribeye with a good amount of marbling. Make sure you get a whole piece.
2. Generously season the ribeye before searing and roasting.
3. After roasting. Allow the beef ribeye to rest for 15-20 minutes before slicing.
4. Make the Yorkshire pudding batter ahead of time. Let it rest for at least 1 hour before baking.
5. Don’t open the oven door while the Yorkshire puddings are baking.
6. Serve the roast beef ribeye and Yorkshire pudding immediately.

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Cooking Is A Science And A Skill

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you here is a handy little unit converter tool for cooking without guesswork.