Roast Beef with Yorkshire Pudding & Red Wine Gravy

by Gordon Ramsay

subheading: For the Roast:

1 3-rib beef roast, bones attached (ask your butcher to remove the bones and tie the meat back onto them for easiest carving)

Coarse salt and freshly ground black pepper

2 tablespoons olive oil

subheading: For the Yorkshire Pudding:

4 large eggs

1 ½ cups whole milk

½ teaspoon coarse salt

1 ¼ cups all-purpose flour

4 tablespoons vegetable oil (or beef drippings)

subheading: For the Vegetables:

1 large celery root

6 carrots

4 parsnips

1 pint pearl onions

12 brussels sprouts

subheading: For the Au Jus:

3 thyme sprigs

2 garlic cloves, unpeeled but smashed

1 red onion, thinly sliced

2 plum tomatoes, halved or 2 canned plum tomatoes, drained

1 cup red wine

2 ½ cups beef stock

Note: Ingredients may have been altered from the original.

Directions at wsj.com

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