How do I make the perfect accompaniment to tender, savory roast beef yorkshire pudding recipe using the drippings?

The ½ lb/2.5kg of bone will feed 6, 3 lb/1.5kg of boned will feed 6. You don't have to worry about buying very much. Cold roast beef makes great sandwiches or added to a plate of cold cuts. An important part of cooking any meat is once it is removed from your oven the meat must rest. Wrap your meat loosely in aluminum foil and then put to one side. The fibers in the meat tighten up during the cooking and the resting allows the fibers to just relax, release some of your meat juices (great for the gravy) which results in one soft tender piece of the meat for about 20 minutes which should be very long enough but up to an hour will not do any harm. The joint is then very much ready to carve.