British Roast Beef Dinner

Step 1

Set the oven to 450°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Pat the beef rib roast dry with paper towels, rubbing all over the surface to remove any moisture — this helps it brown evenly.

Step 3

Sprinkle 1 teaspoon of salt and 0.5 teaspoon of black pepper all over the beef, pressing gently so it sticks to the meat.

Step 4

Scrub each potato under cold running water, rubbing the skin with your thumbs to remove all visible dirt, then pat dry with paper towels.

Step 5

Cut each potato in half lengthwise, from one pointed end to the other, creating two flat-bottomed halves — this helps them sit steady in the roasting pan.

Step 6

In a small bowl, whisk together the 3 eggs, 0.75 cup milk, 3 tablespoons flour, and 0.25 teaspoon salt until completely smooth with no lumps visible.

Step 7

Place the beef bone-side down in a large roasting pan, then slide the pan into the preheated 450°F oven for 15 minutes to sear the meat.

Step 8

Remove the roasting pan from the oven using oven mitts and carefully pull the racks out a little — do not pull the pan all the way out yet.

Step 9

Working quickly, scatter the potato halves cut-side down around the beef, then drizzle all vegetables with 3 tablespoons of olive oil and 0.5 teaspoon salt.

Step 10

Reduce oven heat to 375°F, then slide the pan back into the oven and roast for 1 hour 15 minutes for medium-rare beef, turning potatoes halfway through.

Step 11

After 30 minutes of cooking, remove the roasting pan and place it on the stovetop over medium-high heat on 2 burners to heat the oil until it shimmers.

Step 12

Pour the egg-milk batter into a 12-inch muffin tin, filling each cup about halfway, then slide the tin into the oven alongside the beef to bake for 20 minutes.

Step 13

When the beef is done (an instant-read meat thermometer inserted into the thickest part reads 130°F for medium-rare), remove the pan and rest the beef for 10 minutes uncovered.

Step 14

Transfer the beef to a warm serving platter, then use a slotted spoon to lift the roasted potatoes and Yorkshire puddings onto the platter.

Step 15

Place the roasting pan on the stovetop over medium-high heat, then scrape the bottom and sides with a wooden spoon to loosen all the browned, stuck-on bits.

Step 16

In a small bowl, whisk together 2 tablespoons of flour and 0.25 cup beef stock until smooth, with no flour lumps visible.

Step 17

Pour the remaining 1.25 cups beef stock into the roasting pan, stirring constantly until the liquid starts to bubble, about 1 minute.

Step 18

Slowly pour the flour-stock mixture into the pan while whisking continuously to prevent lumps, then simmer for 2 minutes until the gravy thickens and coats the back of a spoon.

Step 19

Stir in 1 teaspoon of mustard powder and 0.25 teaspoon of black pepper, then taste and adjust salt as needed — gravy should taste rich and slightly salty.

Step 20

Pour the gravy into a warm serving jug or boat, then set it on the table alongside the beef platter for guests to serve themselves.