Ribeye-Braten mit Yorkshire-Pudding

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Dab the roast dry and season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Sauté the roast for approx. 5 minutes, turning it over. Remove and place on a baking tray. Wash 2 stalks of thyme, shake dry and remove leaves.

2. 2

   Mix thyme leaves and mustard powder. Rub the roast carefully with it. Roast in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 1 1/2-2 hours (use meat thermometer, meat should have a core temperature of 60 °C).

3. 3

   Mix milk and 150 ml water. Put the flour in a bowl and make a depression in the middle. Whisk eggs and approx. 100 ml of the milk-water mixture and pour into the well. Using a wooden spoon, slowly mix flour and egg-milk mixture until the dough is thick and smooth, add the rest of the liquid.

4. 4

   Let the dough stand for about 15 minutes. Grease 6 ovenproof moulds (150 ml each). Spread the pudding mixture in them.

5. 5

   Remove meat from the oven, cover loosely with aluminium foil and keep warm. Collect gravy while doing so. Turn up the oven temperature (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer). Place the pudding moulds on the grid and bake in the oven for 15-20 minutes until golden brown.

6. 6

   Meanwhile, for the sauce, peel and halve the onion and cut into strips. Heat 1 tablespoon of oil in a frying pan. Fry the onion for 6-8 minutes while turning. Add gravy and wine, bring to the boil and reduce by half.

7. 7

   Add the stock, bring to the boil and simmer for about 7 minutes. Season to taste with salt, pepper and sugar.

8. 8

   Wash the remaining thyme, shake dry and pluck the leaves roughly. Cut the roast into slices and sprinkle with thyme. Arrange roast, Yorkshire pudding and sauce.

Nutrition Facts

KCAL
620 kcal

CARBS
17 g

FATS
31 g

PROTEINS
65 g