Herbed Roast Beef with Horseradish Sauce and Yorkshire Pudding

Herbed Roast Beef with Horseradish Sauce and Yorkshire Pudding Recipe from England

Region / culture: England | Preparation time: 4-7 days (for aging) + 3-4 hours (for room temperature) | Cooking time: 3.5 hours | Servings: 6-8

Introduction

This recipe for Herbed Roast Beef with Horseradish Sauce and Yorkshire Pudding is a classic and delicious meal that is perfect for a special occasion or a Sunday dinner with the family. The combination of tender roast beef, tangy horseradish sauce, and fluffy Yorkshire pudding is sure to impress your guests and leave them wanting more.

History

Roast beef has been a popular dish in many cultures for centuries, with variations of the recipe appearing in cookbooks dating back to the Middle Ages. The addition of herbs and spices to the roast beef, as well as the pairing with horseradish sauce and Yorkshire pudding, is a more modern twist on this classic dish that adds depth of flavor and texture.

Ingredients

1 x 3-rib standing rib roast (about 7 lb, 3.2 kg)
0.25 cup (60 ml) dijon-style mustard
3 cloves garlic, finely chopped
0.75 cup (180 ml) chopped fresh parsley
2 tbsp (30 ml) olive oil
2 tsp (10 ml) dried thyme
2 tsp (10 ml) dried rosemary
salt and freshly ground pepper to taste

Horseradish sauce

1 cup (250 ml) sour cream
3 tbsp (45 ml) prepared horseradish, or to taste
1 tbsp (15 ml) dijon-style mustard
salt and freshly ground pepper to taste

Yorkshire pudding

2 eggs
1 cup (250 ml) all-purpose flour
1 cup (250 ml) milk
0.5 tsp (2 ml) salt
2 tbsp (30 ml) beef drippings

How to prepare

For best results, age the beef for 4 to 7 days.
Unwrap the roast, dry it thoroughly with paper towels, and place it on a wire rack set over a pan lined with paper towels.
Refrigerate uncovered for 4 to 7 days.
Before cooking, trim off any parts that are completely dehydrated.
Whether you age the beef or not, allow the roast to sit at room temperature for 3 to 4 hours before cooking.
Tie segments of cooking twine around the roast, between and parallel to the ribs, to prevent the outer layer of meat from separating from the rest of the roast during cooking.
Place the roast rib-side down on a wire rack in a large roasting pan.
Spread the top and sides with the mustard.
Combine the remaining ingredients and spread over the mustard.
Place in a preheated 200°F (95°C) oven until the internal temperature reaches 130°F (55°C) for medium-rare, about 3.5 hours, or 30 minutes per pound.
Remove from the oven and let stand 30 to 60 minutes before serving.
Reserve the drippings for the Yorkshire pudding.
To carve, stand the roast up so the bones are pointing upward.
Remove the twine and slide a long carving knife along the ribs to separate the meat from the bones.
Place cut-side down and cut across the grain into thick slices.

Horseradish sauce

Combine all ingredients and refrigerate at least 1 hour before serving.

Yorkshire pudding

Combine the egg, flour, milk, and salt in an electric blender.
Process at high speed for 2 to 3 seconds.
Turn off the machine and scrape down the sides of the jar.
Blend for 40 seconds.
To make by hand, beat the eggs and salt until frothy.
Beat in the flour gradually, followed by the milk.
Refrigerate for at least 1 hour.
Heat the beef drippings in a large roasting pan (you may use the one the roast was cooked in after removing the rest of the drippings) over moderate heat until the drippings are hot and begin to bubble.
Beat the batter briefly and pour into the hot roasting pan.
Place in a preheated 375°F (190°C) oven and bake for about 30 minutes, until the batter is crisp and brown and has risen up the sides of the pan.
Cut the pudding into squares and serve immediately.

Variations

For a different flavor profile, try using a different herb rub on the roast beef, such as a mixture of garlic, thyme, and rosemary.
You can also experiment with different types of mustard in the horseradish sauce, such as whole grain or spicy brown mustard.
Instead of Yorkshire pudding, you can serve the roast beef with mashed potatoes or roasted potatoes for a more traditional side dish.

Cooking Tips & Tricks

For best results, be sure to age the beef for 4 to 7 days before cooking to enhance the flavor and tenderness of the meat.

- Allowing the roast to sit at room temperature for 3 to 4 hours before cooking will help it cook more evenly and retain its juices.

- Tying segments of cooking twine around the roast will help it maintain its shape during cooking and make it easier to carve.

- Be sure to let the roast rest for 30 to 60 minutes before carving to allow the juices to redistribute and the meat to become more tender.

Serving Suggestions

Serve the Herbed Roast Beef with Horseradish Sauce and Yorkshire Pudding with a side of roasted vegetables or a green salad for a complete and satisfying meal.

Cooking Techniques

Aging the beef before cooking will help enhance the flavor and tenderness of the meat.

- Tying segments of cooking twine around the roast will help it maintain its shape during cooking.

- Letting the roast rest before carving will allow the juices to redistribute and the meat to become more tender.

Ingredient Substitutions

If you don't have dijon-style mustard, you can use regular mustard or a mixture of mustard powder and water.

- For the horseradish sauce, you can use fresh horseradish instead of prepared horseradish for a stronger flavor.

- If you don't have beef drippings for the Yorkshire pudding, you can use butter or vegetable oil as a substitute.

Make Ahead Tips

The roast beef can be prepared and refrigerated for up to 24 hours before cooking.

- The horseradish sauce can be made ahead of time and refrigerated for up to 3 days.

- The Yorkshire pudding batter can be made ahead of time and refrigerated for up to 24 hours before baking.

Presentation Ideas

Serve the roast beef sliced on a platter with the horseradish sauce on the side for dipping. - Cut the Yorkshire pudding into squares and arrange them around the roast beef for a beautiful and rustic presentation. - Garnish the dish with fresh herbs, such as parsley or thyme, for a pop of color and flavor.

Pairing Recommendations

This dish pairs well with a full-bodied red wine, such as a Cabernet Sauvignon or Merlot.

- For a non-alcoholic option, try serving the roast beef with a glass of sparkling water with a splash of lemon or lime juice.

Storage and Reheating Instructions

Leftover roast beef can be stored in an airtight container in the refrigerator for up to 3 days.

- The horseradish sauce can be stored in a covered container in the refrigerator for up to 1 week.

- To reheat the roast beef, place it in a baking dish with a little beef broth or water, cover with foil, and heat in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

Calories: 450 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 25g per serving

Saturated Fat: 10g per serving

Proteins

Protein: 45g per serving

Vitamins and minerals

Iron: 15% of the daily recommended intake per serving

Vitamin C: 10% of the daily recommended intake per serving

Alergens

Contains: Eggs, Milk

Summary

This dish is a good source of protein and iron, but is also high in fat and calories. It is best enjoyed in moderation as part of a balanced diet.

Summary

Herbed Roast Beef with Horseradish Sauce and Yorkshire Pudding is a classic and delicious meal that is perfect for a special occasion or a Sunday dinner with the family. The tender roast beef, tangy horseradish sauce, and fluffy Yorkshire pudding come together to create a flavorful and satisfying dish that is sure to impress your guests. Enjoy!

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Herbed Roast Beef with Horseradish Sauce and Yorkshire Pudding. It was a crisp autumn day, the leaves were falling in shades of red and gold, and the smell of a hearty meal wafted through the air. I was visiting my dear friend Margaret, who was known for her incredible culinary skills.

Margaret had invited me over for dinner, and as soon as I walked into her kitchen, I was greeted by the most tantalizing aroma. She was busy at the stove, basting a beautiful roast beef with a mixture of herbs and spices. I watched in awe as she expertly seared the meat, sealing in all the delicious flavors.

As the roast beef cooked in the oven, Margaret began preparing the horseradish sauce. She explained to me that the key to a good horseradish sauce was to use freshly grated horseradish root, mixed with a touch of cream and a squeeze of lemon juice. The pungent aroma of the horseradish filled the kitchen, making my mouth water in anticipation.

But it was the Yorkshire pudding that truly captured my attention. Margaret had a special recipe that had been passed down through generations of her family. She mixed flour, eggs, and milk together to create a batter that was then poured into a hot pan filled with sizzling beef drippings. The pudding puffed up beautifully in the oven, creating a light and airy side dish that was the perfect accompaniment to the rich roast beef.

As we sat down to eat, I took my first bite of the herbed roast beef, smothered in the tangy horseradish sauce. The flavors exploded in my mouth, each bite more delicious than the last. The Yorkshire pudding was a revelation, crispy on the outside and soft and pillowy on the inside.

I begged Margaret for the recipe, knowing that I had to recreate this incredible meal in my own kitchen. She graciously shared her secrets with me, writing down the ingredients and instructions on a piece of paper that I tucked away in my purse.

When I got home, I immediately set to work on making the Herbed Roast Beef with Horseradish Sauce and Yorkshire Pudding. I carefully followed Margaret's instructions, taking my time to sear the meat, mix the horseradish sauce, and bake the Yorkshire pudding to perfection.

As the meal cooked, the familiar scents filled my kitchen, transporting me back to Margaret's cozy home. When it was finally done, I sat down to eat, savoring each bite as if it were the first time I had tasted it.

From that day on, the Herbed Roast Beef with Horseradish Sauce and Yorkshire Pudding became a staple in my cooking repertoire. I made it for family gatherings, dinner parties, and even just for myself on a quiet evening at home. Each time I prepared it, I remembered that crisp autumn day at Margaret's house and the magic of discovering a new recipe that would become a cherished favorite.

Now, as I pass on this recipe to you, my dear grandchild, I hope that you will enjoy making it as much as I have. May the flavors of the herbed roast beef, tangy horseradish sauce, and fluffy Yorkshire pudding bring warmth and comfort to your home, just as they have to mine. And may you always remember the joy of discovering a new recipe that fills your heart and soul with love and delicious memories.