Roast Beef with Au Jus and Yorkshire Pudding

Introduction

Roast Beef with Au Jus and Yorkshire Pudding is the quintessential British Sunday roast. The combination of a perfectly roasted beef joint, a rich and flavorful au jus, and light, airy Yorkshire puddings makes for a comforting and elegant meal. This dish is all about showcasing simple ingredients cooked to perfection—tender, juicy beef paired with golden, puffed-up puddings that soak up every bit of the savory jus.

It’s a traditional dish that’s perfect for family gatherings, special occasions, or holiday dinners. With some careful preparation, it’s easier to make than it looks, and the results are absolutely impressive.

Why I Love This Recipe

I love this recipe because it combines elegance with comfort. The roast beef is juicy and full of flavor, while the au jus enhances the natural richness of the meat. Yorkshire puddings add a fun and interactive element—you can tear them open and fill them with beef and jus.

It’s a recipe that feels celebratory but is doable at home, and it always makes guests feel like they’re enjoying a true British feast. There’s also something incredibly satisfying about seeing the Yorkshire puddings puff up in the oven—they’re like edible clouds that carry the delicious juices of the roast.

Why It’s a Must-Try Dish

• Classic Comfort Food – perfect for special occasions or Sunday dinners.
• Flavorful & Juicy – beef roasted to perfection with rich au jus.
• Interactive – Yorkshire puddings are fun to serve and eat.
• Impressive Yet Manageable – looks restaurant-quality but can be made at home.

Recipe Time & Servings

• Preparation Time: 30 minutes
• Cooking Time: 1 hour 30 minutes–2 hours (depending on roast size)
• Total Time: 2–2.5 hours
• Servings: 6–8
• Calories: ~550–600 per serving (including Yorkshire pudding)

Cuisine & Course

• Cuisine: British / Traditional
• Course: Main Course, Dinner

Ingredients

For the Roast Beef:

• 3–4 lb (1.4–1.8 kg) beef rib roast or sirloin roast
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme or rosemary

For the Au Jus:

• Pan drippings from roast beef
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp cornstarch (optional, for thicker jus)

For the Yorkshire Pudding:

• 1 cup all-purpose flour
• 1 cup milk
• 3 large eggs
• ¼ tsp salt
• 2–3 tbsp beef drippings or vegetable oil

Simple Cooking Directions

1. Season and roast the beef until desired doneness.
2. Make the au jus using pan drippings, beef broth, and seasonings.
3. Prepare Yorkshire pudding batter and bake in hot fat.
4. Serve the beef sliced with puddings and drizzle with au jus.

Step-by-Step Recipe Preparation

Step 1: Prepare and Roast the Beef

1. Preheat oven to 425°F (220°C).
2. Rub beef with olive oil, salt, pepper, garlic powder, and thyme/rosemary.
3. Place beef on a roasting rack in a roasting pan.
4. Roast for 15 minutes at 425°F to sear, then reduce oven temperature to 350°F (175°C).
5. Roast for 1–1.5 hours for medium-rare (internal temp ~135°F / 57°C). Adjust cooking time for desired doneness.
6. Remove beef from oven, tent with foil, and rest for 15–20 minutes before slicing.

Step 2: Make the Au Jus

1. Pour pan drippings into a small saucepan, skim off excess fat.
2. Add beef broth and Worcestershire sauce; bring to a simmer.
3. Optional: whisk in cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to thicken slightly.
4. Season with salt and pepper to taste. Keep warm until serving.

Step 3: Prepare Yorkshire Puddings

1. Preheat oven to 425°F (220°C) and place 12 muffin cups or a 9×9-inch baking dish with ½ tsp beef drippings or oil in each. Heat until smoking.
2. In a bowl, whisk flour, milk, eggs, and salt until smooth.
3. Pour batter into hot muffin cups or dish (about ½ full).
4. Bake for 20–25 minutes until puffed and golden brown. Do not open oven during baking.

Step 4: Serve

1. Slice the roast beef thinly.
2. Place beef on plates, add Yorkshire puddings, and drizzle with au jus.
3. Optional: serve with roasted vegetables, mashed potatoes, or horseradish sauce.

How to Serve

• Serve the beef sliced thin for easier eating.
• Yorkshire puddings can be stuffed with meat and au jus.
• Pair with roasted carrots, potatoes, and green beans for a full Sunday roast experience.

Additional Recipe Tips

• Use a meat thermometer for precise doneness.
• Resting the beef ensures juices redistribute for a tender result.
• Keep au jus warm on low heat; don’t over-reduce it to avoid bitterness.
• Preheat the fat for Yorkshire pudding—this is key for maximum rise.

Variations

• Garlic Herb Roast: Add fresh minced garlic and rosemary to beef.
• Horseradish Cream Sauce: Serve with a tangy horseradish cream instead of au jus.
• Mini Yorkshire Puddings: Make bite-sized puddings for appetizers or party servings.
• Different Cuts of Beef: Prime rib or tenderloin can be used for a more luxurious roast.

Freezing & Storage

• Storage: Refrigerate sliced roast beef in an airtight container for up to 3 days.
• Freezing: Freeze cooked roast beef for up to 2 months; reheat gently to avoid drying out.
• Yorkshire Puddings: Best eaten fresh, but can be reheated in a hot oven for 5–10 minutes.
• Au Jus: Refrigerate for up to 3 days; reheat gently on the stove.

Special Equipment Needed

• Roasting pan with rack
• Meat thermometer
• Muffin tin or baking dish for Yorkshire puddings
• Saucepan for au jus
• Whisk and mixing bowls

Conclusion

Roast Beef with Au Jus and Yorkshire Pudding is a classic, comforting, and elegant meal that’s perfect for family dinners or special occasions. The tender beef, rich au jus, and light, airy puddings combine to create a dish that’s both satisfying and impressive. With careful preparation and attention to detail, this traditional British feast is achievable at home and guaranteed to delight your family and guests.