Roast beef rib with Yorkshire puddings and mushroom gravy

[@aragusea]

Thanks to Made In for sponsoring! Check out the Stainless Collection and Made In’s other cookware by using my link to save on your order - madein.cc/1124-adamragusea

[@danchapman251]

As another Brit, I recommend putting the butter / oil into the muffin tray as it heats up, rather than after heated. Also, try not to open to oven door at all as the yorkshires cook, allowing for an even better cook.

[@arcadiaknox304]

the opening of the oven nearly killed me! my great nan wouldn't allow us to open a door anywhere in the house while the yorkies were in... we also had to think happy thoughts but I think that was mostly to stop us bickering while trapped in a room together lol

[@chaquator]

@@arcadiaknox304yorkies💀

[@_xeere]

​@@arcadiaknox304 Personally, I always thought the oven door thing is one of those stories you tell kids that gets out of hand. Obviously opening the door a little bit won't cause a massive issue, but a kid would go to far so you just say they shouldn't open it at all. It also might be that older models of oven kept the heat worse and made it more dangerous to open the door.

[@kevinmiller1356]

They call that pudding? Huh, I wonder what they call a broiler.

[@lordhoot1]

"Pudding" is quite a broad term in British cookery. It can be like a cake (Christmas pudding) a blood sausage (black pudding), a batter dumpling type thing (Yorkshire pudding)... or a generic word for any dessert.

[@kevinmiller1356]

I know mate, I’m just making a joke about how Adam always says “under the broiler, which Brits call a grill, …”

[@lordhoot1]

@@kevinmiller1356 Ah, well I hope my comment will be informative for other people less savvy than your good self

[@Jack93885]

@@lordhoot1 and a steamed suet-pastry pie (steak pudding)

[@lordhoot1]

@@Jack93885 How could I forget, that's one of the best of the bunch

[@uhuhuhuhuhuh3537]

Luv Adam's vids. Luv me Yorkshire pudding. Simple as

[@OhnoesJG]

NORF FC MATE

[@TheLivingSlackMaster]

luv me adam. 'ate me tiktok recipes. simple as.

[@SamWallace-ow2vn]

Not hard is it 👍🏼

[@Silent002]

As a Brit, I'd say you did a fine job! Couple notes for the Yorkies for anyone that wants to make them: 1. The recipe here for the batter is great, but it's worth mentioning that they will only rise well if you have new-ish eggs. Eggs bought on the day fresh will produce puddings that look like tower blocks, if that's what you like. Eggs that are a week or two old will produce noticeably flatter (but still fine) puddings. 2. The main alternative cooking fats I've used for the puddings have been lard, which is traditional and has a great taste, and vegetable (canola) oil, which is easy to use and imparts little flavour. I can imagine clarified butter also has a great taste, but I've never tried that. You'll want to use a little less fat, too. Just enough to cover the bottom of the pan. Too much and you'll have to tip it out like in the video! Edit: Also, you should add the fat to the pan before it gets heated, so you can ladle the batter into the pan and have it start frying immediately.

[@JohnHausser]

🇨🇦 would approve

[@lachie_beta316]

But how are your teeth?

[@joaovitormatos8147]

As a non-brit non-american: is duck fat traditional? I think I heard something about it, but idk

[@allyournamesareours]

I love a little horseradish in mine, gives it a little flavours, would also heat the tray in the oven with the fat already . Alwats been told never to open the oven once theyre in also

[@BnFGProductions]

@@joaovitormatos8147can do. Maybe at christmas time. Goose fat at that time too.

[@anotherglitch2788]

As a Brit, I can confirm those yorkshire puds look genuinely good

[@jontschi11]

9:36 "There's slice of cat meat, my favorite." - Adam Ragusea 2024

[@halpysbane3373]

The ytp gonna be wild

[@VoodooMcVee]

Gordon Shumway, is that you?

[@troppmann]

As a Brit, I have to ask: where are the potatoes? Who does a roast without a load of roasties cooked underneath the joint? And the water used for for boiling potatoes for the mash also provides stock for the gravy.

[@fprintf]

Right? The best part are roast potatoes, carrots and parsnips!

[@jameslaing8439]

I was going to comment on the missing roasties but you beat me to it. My Yorkshires have definitely been better since I learned the equal measures by volume tip although for every other cooking task weighing is clearly better!

[@DongusKongus]

roast parsnips are the best

[@pethrington]

Exactly. I've never understood how roast potatoes have never caught on in the U.S. And I haven't seen cauliflower cheese get any love on social media, at all. Cauliflower steaks, wings, rice, pizza base but never cauliflower cheese.

[@scalpingsnake]

@@pethrington Americans prefer Marshmallow on their potatoes xD

[@jackstatter4484]

Lauren is gonna crack with the amount of mushrooms you used in that gravy.

[@joshb92004]

As a Yorkshireman, I’m just happy you pronounced Yorkshire correctly! Yes, adding Parsley and garlic powder isn’t traditional, but its a good addition

[@wembleyford]

Oh, he even manages to get Worcestershire right, which is a rarity.

[@Zooker25]

@@wembleyford He makes sure to get it right otherwise the comments will lambast him.

[@AmandaFromWisconsin]

I love your terriers.

[@foragingadventures]

Everything looks great. If I had to critique anything I'd say use a shallower muffin tin for the puddings for a more classic shape (in the UK we have wider and shorter not taller and thinner), and use less oil, about a teaspoon. There shouldn't usually be any obvious pools of oil in the bottom once they've cooked.

[@dylancope]

Another Brit here to say Adam's roast looks great. Would certainly be happy to get that in a pub. Clarified butter for the Yorkshire puddings sounds good, but I generally use goose fat. We can get jars of it at the supermarkets here and you just put a scoop in each muffin hole when you preheat the pan in the oven. It's also excellent for the roast potatoes. Parboil them, ruff them up to get them nice and fluffy, grease and preheat a flat baking pan in the oven, and then place the potatoes in the hot fat. Turn a couple times during cooking and add more fat if it looks too dry. Certainly not the healthiest potatoes but worth it for the holidays.

[@Zooker25]

Yes! We always use goose fat for roast potatoes at Christmas dinner! Any other time though we just use vegetable oil.

[@hbanksy]

As an Englishman who admittedly hasn’t had nearly enough roast dinners in his life, that looks absolutely amazing. Hats off to you my friend, I may even try this myself

[@talktidy7523]

Nothing nicer than a Yorkshire pud with just the right amount of top notch gravy pooled inside it. I vant my puds a little puddingy in the middle & crisp unt golden brown at the edges. Once upon a time my partner slaved to cook up a lamb dinner. Good thing he made goose fat roasties & yorkshire puds, because the meat had somehow managed to go off, so at least we had something to eat with emergency bisto gravy granules. Puds saved the day.

[@lordhoot1]

Looks incredible (though I would always go for lamb over beef). Could do with a few roasted parsnips or carrots?

[@DrAlwaysFirst]

While all of Adam’s food is great, I think my favorite part of the video is guessing how Adam is going to weave in the sponsor. That’s what puts Adam into GOAT territory.

[@Stanley_Yelnats]

“The weave” hahah

[@JohnHausser]

The subtlety is strong 😂

[@ShovelChef]

I like his ad segues too. "A cake almost as fluffy as this mattress!" "The alkaloids give it an earthy flavor. Just like this coffee!" Of course it's MUCH easier when he's selling kitchen supplies. 😁

[@diegoromeroaraya]

​@@ShovelChefas easy as making your own website with squarespace😂😅

[@natbuchbinder3249]

“This guy does the best commercials.”

[@andrewchapman2039]

"A good holiday feast option" I didn't know Sunday was a holiday! Good looking yorkies to be fair, though maybe a bit on the thick side for my preference. Needs some carrots too to complete the set!

[@wembleyford]

Sunday is, by definition, a holiday. Technically. If you're christian. Those puddings did look good though.

[@shakejwb]

I'm from Yorkshire - the home of the pudding. And I'm also a professional chef. The yorkshires you did look genuinely great! Instead of clarified butter or the traditional dripping, my grandma always used pork lard - genuinely delicious and means you don't have to worry about clarifying butter. I also often just use regular high-smoke oil of some kind. At home I make the batter in a similar timeframe to you, but in a Restaurant setting we tend to make it the day before and this makes it super glassy on the top exterior that contrasts the cakey soft middle and fried underneath. Also looks great and tends to keep its shape as it cools!

[@Shxzic]

the clarified butter wasn't hot enough when you poured the batter into the muffin tin, they should immediately start frying, although the end result was fine

[@matthewsmith5169]

The roasted onions are amazing! Energy is cheap where I live, so I used to roast a whole onion for a snack every now and then. So sweet and amazing with a little salt!

[@rlkinnard]

i have a convection oven aka air fryer for such purposes. My Air Fryer is just a little oven

[@RevocerGM]

Native Yorkshire-person here. And it looks grand.

[@mars7304]

Thanks Adam, for walking me through your recipes with the wisdom of having had to try a few times to get it the way you like it. It makes me infinitely more confident in my own cooking, and your presentation makes all the sense in the world.

[@CuteLittleHen]

Love to see more of your cooking, Adam! Thank you for your hard work!

[@Ruhma.]

omg making yorkies with ghee was my secret trick! or so I thought 😅

[@rw4025]

As a Brit, honestly this looks great! I'd love to have that meal. Only comments would be a) It's probably better to get the fat nice and hot in the oven before pouring the Yorkshire pudding batter in, you'll get more of that lovely fried flavour that way, and b) No potatoes? It's a preference but honestly I think roast potatoes are the best bit of any meal like this.

[@mudkip_074]

5:01. This is a good way to tell Brits from Americans (and maybe the rest of the world too I'm not sure), ask us what one of those is without any other context. To me, that is a Yorkshire pudding tin/tray, an object whose sole purpose is the making of Yorkshire puddings. It was not until embarrassingly late in my life that I realised a Yorkshire pudding tin and a muffin/bun/cupcake tray are almost exactly the same thing.

[@dwaynewladyka577]

A great looking holiday meal. Mushrooms in gravy are perfect. Cheers!

[@ogwshl]

Adam I’ve been watching you consistently for 5 years and want to thank you for not only transforming my skills in the kitchen but also my humour, intelligence, and general persona and being a part of making me the person I am today. Outside of immediate family, girlfriend, friends, and Cristiano Ronaldo, you are my favourite person in the world. And believe me that isn’t many people above ahaha

[@fred4800]

Looks good, one thing I'd say that I haven't seen yet but is also generally a personal opinion. I like to throw a mirepoix under the roast with some garlic and smash it up, blend it and sieve it to make the gravy from. Stock added as well, you can herbs, spices, lemon, alcohols as well. Whatever you like, sometimes I do more, sometimes less, either way is great.

[@benlavine6259]

the rumors of his retirement were greatly exaggerated

[@13soap13]

Nice to see a cooking show start to finish . . . Looks delicious. Happy Thanksgiving!

[@henkeH2]

That looked absolutely flavouricious. Every part of it.

[@TehGreatFred]

Not seen clarified butter used before for puds, but definitely seems like it works!

[@AyyDeJay]

As a yorkshire man you have done a fine job their lad good on ya ! 👍😄

[@theritchie2173]

As a Brit who calls the broiler a grill, I would say that all looked lovely. Smashing, even.

[@alsokyle]

as a brit, i've always heated the oil in the oven together with the muffin tin, then pulled the tray out a little and poured a bit of batter into each hole - your way is way safer and had the same result - idk why i've been doing it my way :D

[@kierenjones5999]

Looks good Adam, as a chef who has worked in some decent restaurants, including Marco Pierre white ones. You definitely do not want to open up the oven whilst the yorkies are cooking, also we do not tend to use garlic powder and parsley with it. You can make yorkies in advance like in the restaurant and if you cook them properly, they won’t collapse like yours did.

[@D3AN_00]

As a Brit, I'm a Brit.

[@stephenlee5929]

Hi, I'm a Brit, since you asked what mistakes. I would have included Roast Potatoes. Not sure about clarified butter, I think I would have used Beef Dripping, but I'm not sure you can get that in the US, so OK, also it's an alternative, might be good. But my main objection is the lack (stingy) portion of Yorkshire Pudds, 6 with that amount of meat. With that size of Pudd, I think 3 per person would be, not generous, but adequate . 😁😁 Generally, Good job.

[@ayaderg]

if you want mushroom flavor without the mushroom pieces, consider looking into hat nem, it's a vietnamese dried mushroom powder that they often use in place of MSG

[@Mattheq]

The yorkshires look good to me. As you say, the garlic powder isn't traditional, but I can see it working, I put salt and pepper in mine, and sometimes a bit of mustard powder. If I make them with beef, I use beef dripping, even if it's from a block i bought separately. Never thought to try butter, clarifying it seems like more fuss than I could be bothered with.

[@davidcarbone3385]

Outstanding recipe! thank you!

[@Ali-hasToRun]

I went to the culinary institute in New York because of you, thanks Adam!

[@natecaplin4374]

Looks great! Will definitely try this holiday season!

[@dylan14caster]

english man here, id put your oil in the tray and then heat the tray. not sure it actually does anything, but it makes a sizzle when you pour the batter into hot oil which sounds cool

[@brexxes]

Sounds great! Never had Yorkshire Pudding will try it soon. Comment section had some nice tips also!

[@pickle879]

the king of recipes

[@thehangmansdaughter1120]

As others have said, the fat needs to be hot when you put the pudding batter into the pans, the fat should be on the edge of smoking. I'm really pleased to see the up front sizzle method being used, you get lovely roasted bits on the outside without over cooking the interior.

[@phyphor]

Brit here: Yorkshire Puddings are the only recipe I remember in Imperial measures because it's 1, 1/2, and 1/4 of the ingredients egg, milk and flour. You can't divide an egg so it's 1 egg. Milk is in pints and half a pint is a reasonable amount. Flour comes in pounds and 1/4 of a pound, is a reasonable number of ounces (4 ounces, as there's 16 in a pound). Nobody uses quarter of a pint for anything so even if you forget which quantity goes with which ingredient it's easy to remember.

[@Zooker25]

Yes! Roast dinner! The icon of Great British cuisine that nobody seems to talk about! Edit after watching video: Okay, as a roast dinner enjoyer (almost every week on a Sunday, usually chicken, sometimes beef, rarely lamb, never pork), this is not what I'm used to seeing but I wouldn't say it's wrong, just different. I was horrified when you started tearing the beef apart but was intrigued when you gave your reasoning for it and demonstrated the advantages. Dressing up the yorkies with herbs seems a little silly to me but you do you. I commend you for making your own yorkies though - most of us just use frozen ones. Mushrooms in the gravy is also a bit odd, but I'm biased as I'm not a fan of mushrooms in general. For a proper roast dinner you would need some extra vegetables, and not use asparagus. Potatoes (roast potatoes traditional but mashed is acceptable), carrots, parsnips (roasted like the potatoes), peas, swede/rutabaga, cabbage, cauliflower and broccoli are all good (but not all at once unless you're really going all-out). Whole roasted onions, I am not used to seeing - the onions usually go in the gravy. My grandparents would boil the vegetables to mushy death, but in my house we prefer to steam them to retain colour and nutrients. Oh, it's also traditional to have horseradish sauce with roast beef, though I'm personally not a fan of that specific combination. Horseradish mixed into mashed potatoes is great though.

[@firstnamelastname288]

Adam saying variety instead of heterogeneity is also heterogeneous. And i love that.

[@shaun1705]

For yorkies, oil should be so hot that when you put the batter in, it sizzles. This creates a cragly texture with a nice soft centre. I also like to flip each yorkie for the last 5mins of cooking to get a nice top texture. Meat - great Gravy - okay Veg - meh Potato’s - where? Cauliflower cheese - where? Cabbage - where? Brussels sprouts w/ bacon - where? Honey carrots and parsnips - where? This was a perfect opportunity to go all out, all that time you spent whilst roasting the beef is when you make these sides on a Sunday and it makes the most perfect celebration of food with friends and family

[@justColbyMiller]

As an American I would say yum!

[@jaguar36]

Pro tip! Put an oven mitt on your pan handle after it comes out of the oven so you don’t forget its hot and grab it bare handed

[@soupyvibes6170]

I lived in England for a couple years and I’m going to have to follow this recipe for my ever firm American sensibilities

[@lloydkgoode]

Thank you, I needed a good video with this recipe!

[@worldnotworld]

A lot of work but worth it once in a while. If you're in London go to Simpson's on the Strand and eat (only) this.

[@RollMeAFat1]

I love that the butcher pre cut the ribs off but left them for you! Also, you can just use cooking oil for your yorkies, none of this clarified butter bollocks

[@themessfact0ry]

Close, but it's not quite a Bernard Matthews turkey roll, Aunt Bessie's frozen Yorkshire puddings and Bisto gravy 😉

[@LordNathanwillwissen]

I always ask myself when Adam makes clarified butter why he doesn't just buy wecleh is always cheaper and convenient, at least in Germany^^

[@TheGuinnesstaster]

Brit here you did a great job if I had one nitpick it’s the gravy bit on the thick side but I’d still eat it all

[@benpeters-brown5317]

Ngl as a brit i love the stereotype wars. Like bickering brothers that still care about eachother even though neither will admit it

[@jimscutt907]

looks delicious but as the others said, put the butter in the pan to heat up in the oven so it starts frying immediately. also, don't open the oven door before the yorkshires are done and they'll stay bigger - treat them like a souffle.

[@zacharyhfelix]

Thats a great Movember look man, good on you

[@ScottMorgan1981]

Fay gave you the fancy platter Adam

[@lemdixon01]

I like sweed and carrot, pease, cauliflower cheese with it too. A bit of horseradish sauce and English mustard, American or French mustard if you must.

[@generalred6260]

Nothing better than coming from a 10 hour retail shift during November madness and seeing a Adam video,

[@AndrewJamesHatcher]

Wow, no complaints from me HANG ON WHAT THE HELL KIND OF CUTLERY HOLDING HERESY IS THAT??

[@DynamicLemons]

haven't seen an adam video in a while, that hair looks pretty fabulous, ngl

[@adamlawrence6816]

As a Yorkshireman, I've never seen anyone make Yorkshire puds with butter before, but it's a good idea and I might give it a try. The only thing I'd say you did 'wrong' was no roast potatoes. It's true that roast spuds and Yorkshire puds means a portion is about a million calories, but it is a celebration meal, not something you have every day, so to hell with it :) Also if I were splurging for rib, I'd get it on the bone. It's a bitch to carve, but in my house the rule is 'Them as cook don't carve', so it ain't my problem. Oh, and I like the mushroom gravy, but onion gravy is traditional with beef. When I make onion gravy with toad in the hole, I leave the onions in; with an expensive rib roast I _might_ be posh and strain them out. Or I might not...

[@happyfriendshippal]

This looks delicious dude

[@dylanfernandez4830]

as a Brit, I want a seat at that table and want to try everything on that plate 😮‍💨

[@SamWallace-ow2vn]

Hi Adam, Brit here. Looks good!

[@deeem9500]

Speaking of eye meat, your workout has been going good! Tasty gains!

[@markstupple3314]

Thank you for pronouncing Yorkshire correctly! Butter isnt a good choice of fat, lard/Beef Fat would have given much nicer flavour. It also wasnt nearly hot enough when you poured in the batter, it needs to be smoking hot to get the best yorkies! No Brit has ever put parsley on his yorkie lol. Solid Effort 7/10.

[@jrk1666]

Classic Adam video

[@aliveinsuperunknown]

That comment about the brits earned you a subscription.

[@yordiavrm]

Adam GOATusea

[@brettharrison7478]

RaGOATsa

[@emdentec]

Never open the oven door while the Yorkshires are in there! Preheat the fat in the tin for at least 30 minutes before the batter goes in. Use beef dripping, I just buy it separately rather than trying to extract it from the roast. Source: I’m from Yorkshire.

[@fregus.]

the yorkshires i'm used to are much darker in the middle, i assume yours didn't brown much because of the moisture of the fat, i'm not sure what the ones I have do differently. overall though, good roast, just missing potatoes! but yeah, glycemic index and all that

[@Balthazare69]

6:56 I know that feeling 😒😒

[@lyhuy1455]

Shit man, now I know that feeling 🤬

[@ShovelChef]

I've never bought a whole rib roast. That "halfway tied on ribs" butchering sounds unusual, and kinda fancy. Is that a standard thing?

[@JoshuaGalka]

Me when Adam posts on a Friday:😑 Me when Adam posts on a Thursday:😍

[@fsen1999]

gotta pour gravy in the pocket of the Yorkshire pud man. other than that it looks pretty legit

[@thomassully6421]

what do you mean when you say “keeps the pan from overheating and scorching”? like scorching the meat?

[@Aboz]

Should I still use 500° if I don't have convection, or should I bump it up a bit?

[@notelliot70]

Reverse the rotating and browning steps and the oven will already be at the 500f you need for the puddings

[@mixturebeatz]

You mentioned you got the heat safe serving tray for your wedding. I’ve always wondered if people remember those gifts years later. Do you remember who gave that to you or was it given anonymously? (Obviously don’t tell us who lol.)

[@jacksondaud2108]

5:20 it was your friend Fay who gave you that roasting tray

[@nicogonzalez8171]

Im curious where do you buy dried mushrooms, I keep wanting to try them but I can never find them in any grocery store I go to

[@JohnHausser]

🇬🇧 🧐 : “I’m approving”

[@theblackrose3130]

If you can't be bothered to make the clarified butter, you can just buy ghee. It's the same thing.

[@shae1539]

It’s interesting seeing a yank’s interpretation of English food

[@LailandiAdventures]

I know it's le mode to dunk on British food but it's lovely when made right and this looks made RIGHT.

[@ken4179]

Holy shit I was literally just looking up roast beef dinner recipes

[@davidwright2332]

Every time Adam releases a video, the ingredients run short all across America.

[@shethjrebbell]

"everywhere is spring now" comes across much harder than it should

[@butterscotchpanda]

Gosh, Adam, I know Lauren's out of town, but are you really sure you can finish that whole thing on your own?

[@JohnsNeeds]

My mum would subtly shake her head, whilst avoiding eye contact with you, whilst passive aggressively taking a sip of her cup of tea because you opened the oven door BEFORE the yorkies are done. Sacrilege.

[@The_pain_train]

9:55 brit here. you're right, we do