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Slow Roast 4 Bone Rib of Beef, Yorkshire Pudding

A British roast recipe with succulent meat and delicious flavour.


  • 1x5kg four bone rib of beef. trimmed

  • 100mls pil

  • salt and pepper

  • 2 large onions diced

  • 50g butter

  • 300gr white bread crumbs

  • 300gr whole grain mustard

  • 3 whole eggs

  • 4 carrots, peeled and cut in half.

  • Yorkshire Pudding

  • 8 eggs

  • 600mls milk

  • half teaspoon of salt

  • 3 tbsp dripping

  • 500gr flour


  • 1.

    Pre heat the oven to 220ºc

  • 2.

    First thing in the morning remove the beef from the fridge to allow to come to room temperature. Rub it all over with the oil and the salt and pepper

  • 3.

    Make the crust (can be done the day before) in a pan fry the onions in the butter. Add to the breadcrumbs and mix 200mls of water with the mustard.

  • 4.

    Break the eggs into the bread crumb mix and season well add the mustard and stir to make a paste.

  • 5.

    Spread the crust evenly over the beef, leaving the ends uncovered, cover the crust with well-greased foil. Place the carrots in the tray and sit the beef on it. Place in the oven for 2 and half hours

  • 6.

    Remove the foil and cook for one final hour; take the beef from the oven and leave to rest for 20 minutes while you make the gravy.

  • Yorkshire Pudding:

  • 1.

    Pre heat the oven to 220ºc

  • 2.

    Beat the eggs with the milk and the salt, sieve the flour twice to aerate and remove impurities. Beat the flour into the milk to make a batter. Sieve if necessary.

  • 3.

    Place the Yorkshire tray in the oven until hot and add a good amount of fat into each dip.

  • 4.

    Return to the oven and heat until the fat smoking.

  • 5.

    This is where you must be careful, as the fat is very hot.

  • 6.

    Ladle some mix into each mould so that they are nearly full, return to the oven and reduce the heat to 200ºC cook for 15 minutes.

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Posted by Simon486 •20w ago • Report
How much wine has your wine expert been imbibing? Moscato with mustardy rib of beef. I'm all for new combinations but that's mental.