Standing Beef Rib Roast with Yorkshire Pudding (Holiday Menus for Family)

 

For 6 servings

• 4- to 6-pound beef rib roast
• Salt and pepper
• Yorkshire pudding batter (recipe below)

1. Heat oven to 325F.
2. Place beef roast, fat side up, on rack in shallow roasting pan ; sprinkle with salt and pepper.
3. Insert meat thermometer o tip is in the center of thickest part of beef and does not touch bone or rest in fat, do not add water.
4. Roast uncovered to desired degree of doneness ; 135F for rare, 23 to 25 minutes per pound ; 155F for medium, 27 to 30 minutes per pound.
5. About 30 minutes before roast reaches desired temperauture, prepare yorkshire pudding batter ; heat square pan, 9 x 9 x 2 inches in oven.
6. When roast reaches desired temperature, remove from oven ; increase oven temperature to 425F.
7. Transfer roast to warm platter ; cover with aluminium foil.
8. Pour ¼ cup drippings from roasting pan ; place drippings in heated square pan.
9. Pour in pudding batter and bake about 25 minutes or until puffed and golden brown ; cut into squares and serve with beef.

Yorkshire Pudding Batter

• 1 cup all-purpose flour
• 1 cup milk
• ½ teaspoon salt
• 2 eggs

1. Mix all ingredients with hand beater just until smooth.

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