Stuffed Rib of Beef with Horseradish Yorkshire Puddings
A delicious roast rib of beef stuffed with spinach and mushroom, served with horseradish Yorkshire puddings.
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- •Ribeye beefAir dried
- •SpinachCold
- •Mushrooms
- •Garlic
- •Butter
- •Lemon thymeStripped
- •TarragonRoughly chopped
- •BreadcrumbsFresh
- •Egg yolk
- •Salt
- •Black pepper
- •2 teaspoons Mustard powder
- •2 tablespoons Olive oil
- •Plain white flour
- •Eggs
- •MilkHalf initially, then remaining
- •HorseradishPeeled and grated
- •Vegetable oil(optional)For Yorkshire puddings
- 1
Prepare the stuffing by cooking garlic and mushrooms with a bit of salt and pepper. Add butter and spinach, cook until wilted.
10 min
- 2
Chop the cooked spinach and mushrooms, then mix with lemon thyme, tarragon, breadcrumbs, and an egg yolk.
5 min
- 3
Slice the ribeye beef and stuff it with the prepared stuffing. Tie with string to secure.
10 min
- 4
Mix mustard powder with olive oil and coat the beef. Roast at 230°C for 15 minutes, then at 170°C for 2 hours.
2h 0m
- 5
Prepare Yorkshire pudding batter with flour, eggs, milk, and grated horseradish. Let rest.
10 min
- 6
Bake Yorkshire puddings in a hot oven for 15 minutes until golden brown.
15 min
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