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Ingredients
- For the Yorkshire pudding:
- 3-4 pound prime beef roast, 3 ribs, bones attached
- Sea salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 large eggs
- 11/2 cups whole milk
- 1/2 teaspoon coarse salt
- 11/4 cups all-purpose flour
- 4 tablespoons vegetable oil (or beef drippings)
- For the gravy:
- 3 thyme sprigs
- 2 garlic cloves, unpeeled but smashed
- 1 red onion, thinly sliced
- 2 plum tomatoes, halved or 2 canned plum tomatoes, drained
- 1 cup red wine
- 21/2 cups beef stock
Preparation
Step 1
One hour before cooking, take the meat out of the refrigerator to let it come to room temperature.
Preheat the oven to 400 degrees. Season the beef with salt and pepper. Heat a large ovenproof skillet or roasting pan over medium-high heat and add the oil. Sear the meat until brown on all sides, about 3 minutes on each side. Transfer the meat, still in the pan, to the oven and roast, allowing 15 minutes per 1 pound of meat for medium-rare or 20 minutes for medium.
Meanwhile, make the Yorkshire pudding batter: In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
When the meat is cooked, transfer to a cutting board with a well, cover with foil, and allow to rest while you make the gravy and puddings. Increase the oven to 450 degrees.
Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking. As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven. Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don't open the oven door until the end or they might collapse.
Meanwhile, make the gravy: Pour off all but 1 tablespoon of leftover drippings from the skillet or pan. Place over medium heat and add the thyme, garlic and onion and cook until the onion is softened. Add the tomatoes, wine and stock and bring to a boil, mashing the tomatoes into the liquid, until reduced by half. Pass the gravy through a sieve, pressing the vegetables to extract their flavor. Bring back to the boil and reduce to a gravy consistency, measuring a little more than 3/4 cup. Season with salt and pepper.
Remove the ribs from the meat and carve the beef thinly. Serve with the warm gravy, Yorkshire puddings and sautéed cabbage.