Roast beef with Yorkshire pudding

Ingredients:

Roast

• 1/4 cup Dijon mustard, not grainy
• 1/4 cup grainy mustard
• 1 piece of thick edge of beef on 7 ribs weighing 6.5-7 kg, prime rib
• 1 tbsp. white peppercorns
• 1 tbsp. black peppercorns
• 1 tbsp. green peppercorns
• 1 tbsp Sichuan peppercorns

Yorkshire pudding

• 1.5 cups of flour
• 3/4 teaspoon coarse salt
• 3 eggs, preferably at room temperature
• 3/4 cup warm water
• 3/4 cup warm milk
• 0.5 cup melted butter + extra for greasing the pan
• Special equipment: round baking dish with a diameter of 22 cm.

Preparation:

1. Roast: In a medium bowl, combine the mustard and pepper. Stir until a paste forms. Place the meat in a roasting pan with the rack you'll be cooking it in. Turn the meat fat-side up and spread the pepper paste over the entire surface. If marinating the meat, refrigerate it overnight.
2. Yorkshire pudding: In a medium bowl, combine flour and salt. Stir. Beat in the eggs one at a time, then the water. Refrigerate.
3. Roast: Preheat oven to 175°C.
4. Remove the roast from the refrigerator about half an hour before cooking. Meat at room temperature will cook more evenly. Sprinkle the roast with salt. When the oven is hot, place the roast on the middle rack. Roast the roast for 12-15 minutes per pound (0.5 kg) of weight (2.5-3 hours). Cook until the internal temperature of the roast reaches 130°F (57°C). When the roast is almost done, remove the Yorkshire pudding batter from the refrigerator to bring it to room temperature. Then remove the roast from the oven and let the roast rest for at least 20 minutes before slicing.
5. Prepare Yorkshire pudding: Increase the oven temperature to 200°C and place the Yorkshire pudding tin inside.
6. Stir all the warm milk and a little melted butter into the batter. When the baking dish is hot, carefully remove it from the oven and quickly stir in the remaining melted butter. Pour the batter over the butter and place the dish on the middle rack of the oven. Bake until the Yorkshire pudding is golden brown and risen, about 30 minutes. Cut into 8 pieces and serve immediately with a slice of roast and any juices.
   
   

   Note

   
   It's important to place the meat on the rack in the roasting pan so it doesn't touch the bottom. This way, hot air will circulate around the entire roast during roasting. Roasting time at 175°C (350°F) is calculated as 15 minutes per 1 pound (0.5 kg) of roast. I cook the roast until the internal temperature reaches 130°F (57°C). It turns out so juicy! Although Yorkshire pudding is traditionally cooked in beef suet, I prefer to fry it in butter.