Roast beef rib with Yorkshire puddings and mushroom gravy
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Date: 2024-11-25
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Comments and reviews: 20
Zooker25
Yes! Roast dinner! The icon of Great British cuisine that nobody seems to talk about!
Edit after watching video:
Okay, as a roast dinner enjoyer (almost every week on a Sunday, usually chicken, sometimes beef, rarely lamb, never pork, this is not what I'm used to seeing but I wouldn't say it's wrong, just different. I was horrified when you started tearing the beef apart but was intrigued when you gave your reasoning for it and demonstrated the advantages. Dressing up the yorkies with herbs seems a little silly to me but you do you. I commend you for making your own yorkies though - most of us just use frozen ones. Mushrooms in the gravy is also a bit odd, but I'm biased as I'm not a fan of mushrooms in general. For a proper roast dinner you would need some extra vegetables, and not use asparagus. Potatoes (roast potatoes traditional but mashed is acceptable, carrots, parsnips (roasted like the potatoes, peas, swede/rutabaga, cabbage, cauliflower and broccoli are all good (but not all at once unless you're really going all-out. Whole roasted onions, I am not used to seeing - the onions usually go in the gravy. My grandparents would boil the vegetables to mushy death, but in my house we prefer to steam them to retain colour and nutrients. Oh, it's also traditional to have horseradish sauce with roast beef, though I'm personally not a fan of that specific combination. Horseradish mixed into mashed potatoes is great though.
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Yes! Roast dinner! The icon of Great British cuisine that nobody seems to talk about!
Edit after watching video:
Okay, as a roast dinner enjoyer (almost every week on a Sunday, usually chicken, sometimes beef, rarely lamb, never pork, this is not what I'm used to seeing but I wouldn't say it's wrong, just different. I was horrified when you started tearing the beef apart but was intrigued when you gave your reasoning for it and demonstrated the advantages. Dressing up the yorkies with herbs seems a little silly to me but you do you. I commend you for making your own yorkies though - most of us just use frozen ones. Mushrooms in the gravy is also a bit odd, but I'm biased as I'm not a fan of mushrooms in general. For a proper roast dinner you would need some extra vegetables, and not use asparagus. Potatoes (roast potatoes traditional but mashed is acceptable, carrots, parsnips (roasted like the potatoes, peas, swede/rutabaga, cabbage, cauliflower and broccoli are all good (but not all at once unless you're really going all-out. Whole roasted onions, I am not used to seeing - the onions usually go in the gravy. My grandparents would boil the vegetables to mushy death, but in my house we prefer to steam them to retain colour and nutrients. Oh, it's also traditional to have horseradish sauce with roast beef, though I'm personally not a fan of that specific combination. Horseradish mixed into mashed potatoes is great though.
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jakoblarok
Yeah, looks good! I still haven't come close to mastering the Yorkie pudding myself, but those looked like a damn-decent attempt!
As for the last bit of mushroom ketchup, since you've already fished out some larger bits to keep anyway, why not pass that last 4 tablespoons through a paper towel (lining a strainer to hold it, of course. There's just SOOO much flavor in that water, and it seems a waste to let a little grit stop you from using all of it.
Please keep it up with the great videos that show how home cooks how to liberate themselves from the shackles of cookbook culture, and inspire them to learn to think for themselves culinarily as home chefs, as folks naturally did about a century ago. The US took a long turn into the dark ages of cooking when it started to rely on factory processed and ready-made food products; but the cooking show age (first cable and public television, then the internet) seems to have rectified that mistake at a shocking pace. But there are still growing pains. Recipe culture is one of them. But my favorite online celebrity chefs have followed the TV greats and done their best to caveat that a good cook/chef needs to learn to adjust variables until they achieve their desired result, not just blindly follow a set of instructions. I count you in that group of good celebrity chefs, regardless of your prior work history.
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Yeah, looks good! I still haven't come close to mastering the Yorkie pudding myself, but those looked like a damn-decent attempt!
As for the last bit of mushroom ketchup, since you've already fished out some larger bits to keep anyway, why not pass that last 4 tablespoons through a paper towel (lining a strainer to hold it, of course. There's just SOOO much flavor in that water, and it seems a waste to let a little grit stop you from using all of it.
Please keep it up with the great videos that show how home cooks how to liberate themselves from the shackles of cookbook culture, and inspire them to learn to think for themselves culinarily as home chefs, as folks naturally did about a century ago. The US took a long turn into the dark ages of cooking when it started to rely on factory processed and ready-made food products; but the cooking show age (first cable and public television, then the internet) seems to have rectified that mistake at a shocking pace. But there are still growing pains. Recipe culture is one of them. But my favorite online celebrity chefs have followed the TV greats and done their best to caveat that a good cook/chef needs to learn to adjust variables until they achieve their desired result, not just blindly follow a set of instructions. I count you in that group of good celebrity chefs, regardless of your prior work history.
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Drymian
Hi Adam,
Yorkshireman here.
Those are some good-looking puddings. Haven’t tried garlic or sugar in the batter before, or leaving the batter to help them rise.
What my mum does to make them rise (from the basic version of the batter you describe) is crack black pepper over the batter to break the surface tension’ of the mixture. She does this at the same stage you put your herb on it. I’m not sure if that’s why it works, but it seems to
What you did wrong IMO is not pour your gravy into the yorkshires.
I’d like to see you try your hand at toad in the hole (sausages cooked in yorkshires) we like adding a bit of black pudding.
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Hi Adam,
Yorkshireman here.
Those are some good-looking puddings. Haven’t tried garlic or sugar in the batter before, or leaving the batter to help them rise.
What my mum does to make them rise (from the basic version of the batter you describe) is crack black pepper over the batter to break the surface tension’ of the mixture. She does this at the same stage you put your herb on it. I’m not sure if that’s why it works, but it seems to
What you did wrong IMO is not pour your gravy into the yorkshires.
I’d like to see you try your hand at toad in the hole (sausages cooked in yorkshires) we like adding a bit of black pudding.
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shakejwb
I'm from Yorkshire - the home of the pudding. And I'm also a professional chef. The yorkshires you did look genuinely great!
Instead of clarified butter or the traditional dripping, my grandma always used pork lard - genuinely delicious and means you don't have to worry about clarifying butter. I also often just use regular high-smoke oil of some kind.
At home I make the batter in a similar timeframe to you, but in a Restaurant setting we tend to make it the day before and this makes it super glassy on the top exterior that contrasts the cakey soft middle and fried underneath. Also looks great and tends to keep its shape as it cools!
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I'm from Yorkshire - the home of the pudding. And I'm also a professional chef. The yorkshires you did look genuinely great!
Instead of clarified butter or the traditional dripping, my grandma always used pork lard - genuinely delicious and means you don't have to worry about clarifying butter. I also often just use regular high-smoke oil of some kind.
At home I make the batter in a similar timeframe to you, but in a Restaurant setting we tend to make it the day before and this makes it super glassy on the top exterior that contrasts the cakey soft middle and fried underneath. Also looks great and tends to keep its shape as it cools!
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ivonav3751
We are having some neighbors over for dinner on Saturday, and just decided to switch our original menu to this. I'm intrigued by the amount of clarified butter you put into the muffin tins for the Yorkshire puddings. I've always used quite a small amount of fat, but yours ended up looking so much taller than any I have ever done that I'm rethinking that. I have some beef fat in the freezer, and some duck fat in the fridge, so will have to decide on a strategy. Anyway, thanks for the inspiration. it's probably been about a year since I last did a rib roast, and I'm looking forward to it!
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We are having some neighbors over for dinner on Saturday, and just decided to switch our original menu to this. I'm intrigued by the amount of clarified butter you put into the muffin tins for the Yorkshire puddings. I've always used quite a small amount of fat, but yours ended up looking so much taller than any I have ever done that I'm rethinking that. I have some beef fat in the freezer, and some duck fat in the fridge, so will have to decide on a strategy. Anyway, thanks for the inspiration. it's probably been about a year since I last did a rib roast, and I'm looking forward to it!
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stephenlee5929
Hi,
I'm a Brit, since you asked what mistakes.
I would have included Roast Potatoes.
Not sure about clarified butter, I think I would have used Beef Dripping, but I'm not sure you can get that in the US, so OK, also it's an alternative, might be good.
But my main objection is the lack (stingy) portion of Yorkshire Pudds, 6 with that amount of meat. With that size of Pudd, I think 3 per person would be, not generous, but adequate.
Generally, Good job.
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Hi,
I'm a Brit, since you asked what mistakes.
I would have included Roast Potatoes.
Not sure about clarified butter, I think I would have used Beef Dripping, but I'm not sure you can get that in the US, so OK, also it's an alternative, might be good.
But my main objection is the lack (stingy) portion of Yorkshire Pudds, 6 with that amount of meat. With that size of Pudd, I think 3 per person would be, not generous, but adequate.
Generally, Good job.
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R3fug333
British people DO have bad teeth. Everyone does compared to Americans.
The craziest thing about America is how hyper obsessed everyone is with Healthcare. Everyone says it sucks but they all use it. If an American stubs their toe they go to the ER.
As an Aussie if my leg gets bitten off by a shark, I walk it off. As silly as it seems, the culture is just different. Also in the US you have ads for prescription medication. You're the only country I know that does that.
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British people DO have bad teeth. Everyone does compared to Americans.
The craziest thing about America is how hyper obsessed everyone is with Healthcare. Everyone says it sucks but they all use it. If an American stubs their toe they go to the ER.
As an Aussie if my leg gets bitten off by a shark, I walk it off. As silly as it seems, the culture is just different. Also in the US you have ads for prescription medication. You're the only country I know that does that.
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babz4402
As a yorkshireman and a chef, not bad at all they look lovely. Lard would be traditional they give a great flavour for yorkies, 2 tips from me though, put your fat in the oven in the trays, i know its slightly precarious but honestly the hotter the better just be careful pouring in the batter, and dont open the oven door at all when your cooking them, particularly in a home oven that doesnt hold heat very well. That being said they still look lovely
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As a yorkshireman and a chef, not bad at all they look lovely. Lard would be traditional they give a great flavour for yorkies, 2 tips from me though, put your fat in the oven in the trays, i know its slightly precarious but honestly the hotter the better just be careful pouring in the batter, and dont open the oven door at all when your cooking them, particularly in a home oven that doesnt hold heat very well. That being said they still look lovely
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SamUploads420
I'm in Yorkshire and unable to get an NHS dentist, so you're not wrong. As an adolescent I worked in a good kitchen as a pot washer and on one occasion in a significant change to the usual of being shouted at for not cleaning things well enough, I was told in no uncertain terms to NEVER wash a Yorkshire Pudding tray. So perhaps I will leave a legacy in the Ragusea dynasty of a single unwashed Yorkshire Pudding tray.
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I'm in Yorkshire and unable to get an NHS dentist, so you're not wrong. As an adolescent I worked in a good kitchen as a pot washer and on one occasion in a significant change to the usual of being shouted at for not cleaning things well enough, I was told in no uncertain terms to NEVER wash a Yorkshire Pudding tray. So perhaps I will leave a legacy in the Ragusea dynasty of a single unwashed Yorkshire Pudding tray.
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ogwshl
Adam I’ve been watching you consistently for 5 years and want to thank you for not only transforming my skills in the kitchen but also my humour, intelligence, and general persona and being a part of making me the person I am today. Outside of immediate family, girlfriend, friends, and Cristiano Ronaldo, you are my favourite person in the world. And believe me that isn’t many people above ahaha
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Adam I’ve been watching you consistently for 5 years and want to thank you for not only transforming my skills in the kitchen but also my humour, intelligence, and general persona and being a part of making me the person I am today. Outside of immediate family, girlfriend, friends, and Cristiano Ronaldo, you are my favourite person in the world. And believe me that isn’t many people above ahaha
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forbiddendonut1972
as a yorkshireman. im in shock. we would NEVER put garlic or sugar in a yorkshire pudding. and lard or goosefat or beef tallow makes the absolute best yorkshire puds, butter doesnt get as hot and tastes burnt. Also. heat the pudding tins before you add the fat. then add the fat and reheat. then add the batter. and no bloody herbs on top. thats just fancy chefy bollocks!
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as a yorkshireman. im in shock. we would NEVER put garlic or sugar in a yorkshire pudding. and lard or goosefat or beef tallow makes the absolute best yorkshire puds, butter doesnt get as hot and tastes burnt. Also. heat the pudding tins before you add the fat. then add the fat and reheat. then add the batter. and no bloody herbs on top. thats just fancy chefy bollocks!
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headerahelix
the pride I feel seeing this thumbnail edit: having seen the whole vid I have no complaints, is it exactly how we do it no, but it looks tasty as hell. agreed with the others saying it would've been even better with roasties though! and that tip on separating the meat is one of those things that feels so obvious I'm shocked I never thought of it. we should all be doing that.
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the pride I feel seeing this thumbnail edit: having seen the whole vid I have no complaints, is it exactly how we do it no, but it looks tasty as hell. agreed with the others saying it would've been even better with roasties though! and that tip on separating the meat is one of those things that feels so obvious I'm shocked I never thought of it. we should all be doing that.
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sigersonic
I think change in recipes is a good thing. British Indian food is a deviation from Pakistani workers food, so not Indian per se, not Pakistani per se, not British. But it is loved by millions.
So, if you as a lovely American do your Yorkies in Ghee (a thing I really liked BTW) and have parsley in them like a Naan then I am delighted by this.
This is how things improve
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I think change in recipes is a good thing. British Indian food is a deviation from Pakistani workers food, so not Indian per se, not Pakistani per se, not British. But it is loved by millions.
So, if you as a lovely American do your Yorkies in Ghee (a thing I really liked BTW) and have parsley in them like a Naan then I am delighted by this.
This is how things improve
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kierenjones5999
Looks good Adam, as a chef who has worked in some decent restaurants, including Marco Pierre white ones. You definitely do not want to open up the oven whilst the yorkies are cooking, also we do not tend to use garlic powder and parsley with it. You can make yorkies in advance like in the restaurant and if you cook them properly, they won’t collapse like yours did.
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Looks good Adam, as a chef who has worked in some decent restaurants, including Marco Pierre white ones. You definitely do not want to open up the oven whilst the yorkies are cooking, also we do not tend to use garlic powder and parsley with it. You can make yorkies in advance like in the restaurant and if you cook them properly, they won’t collapse like yours did.
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tommiller1315
Only use stainless pans, on my induction hobs - nothing about that for the pans you suggest though.
Any thoughts on egg free Yorkshire pudding (and pancake batter, as I have an unpleasant reaction to eggs
I'll be using your method for my beef, with onions, and the gravy from a pan.
WARNING! I have scalded my hand in the past with oven hot pan handles!
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Only use stainless pans, on my induction hobs - nothing about that for the pans you suggest though.
Any thoughts on egg free Yorkshire pudding (and pancake batter, as I have an unpleasant reaction to eggs
I'll be using your method for my beef, with onions, and the gravy from a pan.
WARNING! I have scalded my hand in the past with oven hot pan handles!
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LeaAddams
Brit here, and with the exception of the lack of roast potatoes (the single most important part of a roast tea, I can well imagine getting served that and being very happy. No two families do things exactly the same way anyway, so the slightly non-traditional aspects fit very nicely into the spirit of the dish imo. Again, with the exception of the lack of roasties.
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Brit here, and with the exception of the lack of roast potatoes (the single most important part of a roast tea, I can well imagine getting served that and being very happy. No two families do things exactly the same way anyway, so the slightly non-traditional aspects fit very nicely into the spirit of the dish imo. Again, with the exception of the lack of roasties.
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rw4025
As a Brit, honestly this looks great! I'd love to have that meal. Only comments would be a) It's probably better to get the fat nice and hot in the oven before pouring the Yorkshire pudding batter in, you'll get more of that lovely fried flavour that way, and b) No potatoes It's a preference but honestly I think roast potatoes are the best bit of any meal like this.
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As a Brit, honestly this looks great! I'd love to have that meal. Only comments would be a) It's probably better to get the fat nice and hot in the oven before pouring the Yorkshire pudding batter in, you'll get more of that lovely fried flavour that way, and b) No potatoes It's a preference but honestly I think roast potatoes are the best bit of any meal like this.
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fred4800
Looks good, one thing I'd say that I haven't seen yet but is also generally a personal opinion. I like to throw a mirepoix under the roast with some garlic and smash it up, blend it and sieve it to make the gravy from. Stock added as well, you can herbs, spices, lemon, alcohols as well. Whatever you like, sometimes I do more, sometimes less, either way is great.
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Looks good, one thing I'd say that I haven't seen yet but is also generally a personal opinion. I like to throw a mirepoix under the roast with some garlic and smash it up, blend it and sieve it to make the gravy from. Stock added as well, you can herbs, spices, lemon, alcohols as well. Whatever you like, sometimes I do more, sometimes less, either way is great.
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WeerdBeard
I hope the bad teeth is an OLD stereotype. Close family friend taught school over there for a while, and he was a basketball coach, and he noticed little containers in all the lockers, and asked a local teacher what that was. They were containers for the student's bridgework, and they took it out so it wouldn't get damaged while playing ball!
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I hope the bad teeth is an OLD stereotype. Close family friend taught school over there for a while, and he was a basketball coach, and he noticed little containers in all the lockers, and asked a local teacher what that was. They were containers for the student's bridgework, and they took it out so it wouldn't get damaged while playing ball!
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Blazstabman90PWNZ
I love your content Adam however my only one change being a Yorkshireman myself would be to use lard, also to put the lard in the oven with the tray you want the lard to be almost smoking as you pull it out to put the batter in. Potentially just old wives tale stuff but you never open the oven door when cooking Yorkshires.
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I love your content Adam however my only one change being a Yorkshireman myself would be to use lard, also to put the lard in the oven with the tray you want the lard to be almost smoking as you pull it out to put the batter in. Potentially just old wives tale stuff but you never open the oven door when cooking Yorkshires.
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