The Best Cooking Videos on YouTube
The BEST Cooking Videos on YouTube is a medium British recipe that serves 4. 650 calories per serving. Recipe by Adam Ragusea on YouTube.
Prep: 35 min | Cook: 2 hrs 45 min | Total: 3 hrs 40 min
Cost: $35.02 total, $8.76 per serving
Ingredients
- 4 lb Beef Rib Roast (bone‑in, trimmed)
- 2 tbsp Kosher Salt (for seasoning)
- 1 tbsp Freshly Ground Black Pepper (for seasoning)
- 2 tbsp Olive Oil (for rubbing on beef)
- 4 tbsp Unsalted Butter (for sauce and puddings)
- 2 Large Yellow Onion (sliced)
- 0.25 cup All-Purpose Flour (for roux)
- 2 cup Beef Stock (low‑sodium)
- 1 cup Red Wine (optional, adds depth)
- 2 tsp Fresh Thyme (fresh leaves)
- 1 cup Milk (for Yorkshire pudding batter)
- 2 large Eggs (for Yorkshire pudding batter)
- 1 cup All-Purpose Flour (for Yorkshire pudding batter)
- 0.5 tsp Salt (for Yorkshire pudding batter)
Instructions
Preheat Oven
Set the oven to 450°F (230°C) and allow it to fully preheat.
Time: PT15M
Temperature: 450°F
Season the Beef
Pat the rib roast dry, rub with olive oil, then season generously with kosher salt and freshly ground black pepper. Let it sit at room temperature for 15 minutes.
Time: PT15M
Initial High‑Heat Roast
Place the roast on a rack in the roasting pan, fat side up. Roast at 450°F for 20 minutes to develop a crust.
Time: PT20M
Temperature: 450°F
Finish Roasting at Lower Heat
Reduce oven temperature to 325°F (165°C) and continue roasting until an internal temperature of 130°F (54°C) for medium‑rare is reached, about 1 hour 30 minutes.
Time: PT1H30M
Temperature: 325°F
Rest the Beef
Remove the roast from the oven, tent loosely with foil, and let rest for 20 minutes. This allows juices to redistribute.
Time: PT20M
Make Onion Sauce
While the beef rests, melt 2 tbsp butter in a saucepan over medium heat. Add sliced onions and cook 10 minutes, stirring occasionally, until softened and lightly caramelized. Sprinkle ¼ cup flour, whisk for 2 minutes to form a roux. Deglaze with 1 cup red wine, simmer 2 minutes. Add 2 cups beef stock and 2 tsp fresh thyme, bring to a gentle boil, then reduce heat and simmer 15 minutes until thickened. Season with salt and pepper to taste.
Time: PT30M
Temperature: medium heat
Prepare Yorkshire Pudding Batter
In a mixing bowl, whisk together 1 cup flour, 1 cup milk, 2 eggs, and ½ tsp salt until smooth. Let the batter rest for 15 minutes at room temperature.
Time: PT15M
Heat Pudding Tin with Drippings
Increase oven temperature to 450°F (230°C). Add a small spoonful of beef drippings to each cup of a 12‑cup Yorkshire pudding tin, place the tin in the oven for 5 minutes until the fat is smoking hot.
Time: PT5M
Temperature: 450°F
Bake Yorkshire Puddings
Quickly pour the rested batter into the hot tins, filling each cup about two‑thirds full. Return to the oven and bake 20 minutes without opening the door, until puffed and golden brown.
Time: PT20M
Temperature: 450°F
Serve
Slice the rested rib roast against the grain, arrange on a serving platter, drizzle with onion sauce, and serve alongside the Yorkshire puddings.
Time: PT10M
Nutrition Facts
- Calories
- 650
- Protein
- 45 g
- Carbohydrates
- 30 g
- Fat
- 35 g
- Fiber
- 2 g
Dietary info: contains gluten, contains dairy, not vegan, not vegetarian
Allergens: dairy, gluten, eggs
Ingredient Substitutions
- Instead of Beef Rib Roast: prime rib, standing rib roast
- Instead of Kosher Salt: sea salt
- Instead of Olive Oil: vegetable oil
- Instead of Unsalted Butter: clarified butter
- Instead of Large Yellow Onion: white onion
- Instead of All-Purpose Flour: cake flour
- Instead of Beef Stock: vegetable stock
- Instead of Red Wine: additional beef stock
- Instead of Fresh Thyme: dried thyme
- Instead of Milk: buttermilk
- Instead of Eggs: egg substitute
- Instead of All-Purpose Flour: cake flour
Equipment Needed
- Roasting Pan
- Oven
- Meat Thermometer
- Saucepan
- Whisk
- Mixing Bowl
- Yorkshire Pudding Tin or Muffin Tin
- Cutting Board
- Chef’s Knife
- Spatula or Ladle
Critical Steps — Do Not Skip
- Season the beef and let it rest before roasting
- Initial high‑heat sear followed by lower‑heat finish
- Use a meat thermometer to achieve target internal temperature
- Rest the roast before carving
- Heat the pudding tin with beef drippings until smoking hot
- Do not open the oven while Yorkshire puddings bake
Chef Tips from the Video
- Pat the roast dry before seasoning for a better crust.
- Add a splash of red wine to the sauce for depth, but it can be omitted for a non‑alcoholic version.
- Use a heavy‑bottomed roasting pan to distribute heat evenly.
Troubleshooting
Beef is overcooked and dry
Use a meat thermometer and remove the roast at 130°F for medium‑rare; let it rest before slicing.
Yorkshire puddings are flat or dense
Ensure the oven and the pudding tin are fully preheated and the fat is smoking hot; avoid opening the oven during bake.
Onion sauce is too thick
Thin with a splash of additional beef stock or water, whisking until desired consistency.
Storage
Refrigerator: Store sliced beef and sauce in airtight containers for up to 3 days.
Freezer: Wrap the whole roast tightly and freeze for up to 2 months; thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the rib roast the night before and keep refrigerated uncovered for a drier crust.
- Prepare the onion sauce up to 2 hours ahead; reheat gently before serving.
- The Yorkshire pudding batter can be made a day ahead and kept chilled.
Frequently Asked Questions
What is the cultural significance and history of rib of beef with Yorkshire puddings in British cuisine?
Roast beef with Yorkshire puddings is a cornerstone of the traditional British Sunday roast, a meal that dates back to the 18th century and symbolizes family togetherness and comfort. The puddings were originally cooked beneath the meat to catch drippings, turning them into a savory side.
What regional variations of roast beef and Yorkshire pudding exist within the United Kingdom?
In northern England, the pudding is often larger and served with gravy, while in the Midlands it may be smaller and crispier. Some regions add herbs like rosemary to the batter, and in Scotland a side of horseradish sauce is common.
How is rib of beef traditionally served in a classic British Sunday roast?
The rib roast is sliced thinly, arranged on a platter, and accompanied by Yorkshire puddings, roasted potatoes, seasonal vegetables, and a rich beef gravy or onion sauce, all eaten with a fork and knife at the family table.
During which British celebrations is roast beef with Yorkshire pudding especially popular?
It is a staple for Sunday family meals, Easter lunch, and Christmas dinner in many households, often marking holidays with a hearty, communal feast.
What makes this rib of beef and Yorkshire pudding dish special in British cuisine?
The combination of a richly marbled rib roast with airy, crisp puddings showcases the British love for simple, high‑quality ingredients and the technique of using meat drippings to flavor the batter, creating a uniquely satisfying texture and flavor.
What are the most common mistakes to avoid when making rib of beef with Yorkshire puddings?
Common errors include over‑seasoning the meat, not using a meat thermometer, opening the oven while the puddings bake, and letting the batter sit too long after the oven is hot, which can cause the puddings to collapse.
Why does this recipe call for a high‑heat sear followed by a lower‑heat roast instead of cooking at a single temperature?
The initial high heat creates a flavorful crust through Maillard reactions, while the lower temperature finishes cooking the interior evenly without drying it out, a technique championed by classic British roasters.
Can I make the onion sauce ahead of time and how should I store it?
Yes, the onion sauce can be prepared up to two hours in advance; keep it in a covered container in the refrigerator and gently reheat over low heat, adding a splash of stock if it thickens.
What does the YouTube channel Adam Ragusea specialize in?
The YouTube channel Adam Ragusea specializes in clear, science‑based cooking tutorials that blend culinary technique with food history, often focusing on everyday recipes made accessible to home cooks.
How does the YouTube channel Adam Ragusea's approach to British cooking differ from other cooking channels?
Adam Ragusea emphasizes the underlying chemistry of cooking, provides thorough explanations of why techniques work, and avoids overly stylized presentations, offering a more educational and pragmatic perspective compared to many entertainment‑focused cooking channels.
Last updated: August 25, 2026
