Roast beef

James Martin brings you the perfect roast beef recipe for an extra special Sunday lunch. Push the boat out and make your own Yorkshire puddings and gravy. To find exact roast beef cooking times use our handy roast calculator.


For the Yorkshire puddings

  • 225g/8oz plain flour
  • 8 free-range eggs
  • 600ml/20fl oz milk
  • 50g/1¾oz beef dripping or lard
  • salt and freshly ground black pepper

For the roast beef

  • 4kg/8lb 8oz, 3 bone fore rib 28 day aged beef
  • 200ml/7fl oz white wine
  • 300ml/10fl oz beef stock

For the roast potatoes

  • 10 potatoes, peeled and cut into 2 or 3
  • 50g/1¾oz lard, beef dripping or vegetable oil
  • pinch salt

For the vegetables

  • 75g/2¾oz butter
  • carrots, finely sliced
  • 1 head spring greens, finely sliced
  • 250g/9oz peas
  • wholegrain mustard, to serve

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