Roast forerib beef with Yorkshire pudding

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By: Tom Kerridge From: Perfect...

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This recipe is classed as easy

Rating 3.39 / 5 (140 votes)

Prep time:
1 hr
Cook time:
4 hrs

A classic roast from Tom Kerridge of beef in a red wine sauce served with traditional Yorkshire puddings, roast potatoes and wilted spinach


1. For the beef and potatoes: Pre-heat oven to 55C. In a frying pan, sear the beef fillet on all sides and place in the oven for at least 4 hours.

2. Peel the potatoes and cut into roasting size, cover them with boiling, salted water and simmer until soft. Drain and let them steam dry.

3. Add vegetable oil to a roasting tray, let the oil get hot on the hob. Add the potatoes and roast in the oven until crispy and brown.

4. For the Yorkshire puddings: Pre-heat the oven to 200C/180C fan/gas 6. Mix the eggs and milk together and then slowly add to the flour. Don’t over whisk. Lumps are ok. Rest the mix at room temperature for at least 4 hours.

5. Add a little vegetable oil to the Yorkshire pudding moulds, heat this in the oven. Add the batter and cook in the oven for 25 minutes.

6. For the red wine sauce: Combine all the gravy ingredients (apart from the butter) in a pan, and reduce to half.

7. Pass through a fine sieve, and reduce again if needed. When ready to serve, bring the sauce to boiling point and slowly whisk in the butter until well combined. Add any meat juices from the roasting tin too.

8. To serve: Wilt the spinach in a saucepan in a little butter, season, add a grating of nutmeg and serve.


  • 1.5 kg forerib beef, serves four generously
  • 500 g spinach
  • 8 maris piper potatoes
  • vegetable oil

For the Yorkshire puddings

  • 4 eggs
  • 425 ml milk
  • 225 g plain flour
  • vegetable oil

For the red wine sauce

To serve

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Latest Comment


Hi Charlotte, the general rule for beef is to add an extra 15 minutes cooking time for medium beef and an extra 30 minutes cooking time for well done beef. I hope this helps,
Kind regards

Becs Good Food Becs Good Food  Posted 28 Mar 2013 10:53 AM

what if you need the beef slightly more well done how whould that affect the timings

charlotteB97190 charlotteB97190  Posted 27 Mar 2013 4:58 PM

Hi Elaine, thanks for getting in touch to ask how much beef to buy. This recipe is designed to serve four so we would say a 1.5kg piece would be enough for a generous amount each.

Tom_Good_Food Tom_Good_Food  Posted 24 Sep 2012 11:50 AM

How big is this beef please?

ElaineH40366 ElaineH40366 Posted 17 Sep 2012 11:55 PM

Do not set the oven temperative to 55c - you will end up with raw meat!
I ignored my instict and almost ruined a family meal. I reckon the temperature should be 155c.

RichardG82998 RichardG82998 Posted 21 Feb 2012 10:18 AM

Yes its 55 degrees, I recorded it and checked again, he rested the roast whilst potatoes were in so 1 hour ish

philK21272 philK21272 Posted 13 Feb 2012 8:21 PM

Can someone please clarify the exact temperature the oven needs to be for the beef and the time as surely 4 hours is dependent on the size of the meat? How long do you allow the meat to rest for? Many thanks!

RobM19388 RobM19388 Posted 13 Feb 2012 12:46 PM

Are you sure you cook this at 55C
1/4 gas mark = 110C

simonR19981 simonR19981 Posted 12 Feb 2012 2:33 PM

shawnK13916 shawnK13916 Posted 12 Feb 2012 10:27 AM