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Roast Beef Au Jus And Yorkshire Pudding

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  Yorkshire pudding 1 Cup (16 tbs)
  All purpose flour 1 Cup (16 tbs)
  Salt 3⁄4 Teaspoon
  Eggs 2 Large
  Milk 1 Cup (16 tbs)
  Shortening 1 Cup (16 tbs) (For Roasting)
  Rolled rib roast 4 Pound
  Potatoes 2 Pound
  Stock 1 Cup (16 tbs)
  Grated horseradish/Horseradish sauce 1⁄2 Cup (8 tbs)

Preheat oven to 450°F.
Prepare batter: Sift flour into mixing bowl.
Add salt; make hollow in center.
Add eggs and a little milk.
Stir and draw flour into center gradually until smooth.
Add remaining milk; beat well.
Let stand 30 minutes.
Melt shortening in roasting pan.
Place roast (thawed, if frozen) in pan; baste well.
Roast 15 minutes per pound; baste every 15 minutes.
Peel potatoes; boil 5 minutes.
Drain; scratch with fork to make crisp.
After 15 minutes put in pan with meat; cook about 45 minutes.
After 30 minutes, pour off about 1 tablespoon fat drippings from meat into small, open pan; reheat.
Add batter; place at top of oven until well-risen and brown, about 30 minutes.
When roast is cooked, place on heated platter with potatoes and Yorkshire pudding; keep warm.
Pour off all clear fat; make gravy with juices in roasting pan, adding stock.
Stir and scrape well to loosen all meaty brown bits.
Season to taste; strain.

Recipe Summary

Side Dish

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Roast Beef Au Jus And Yorkshire Pudding Recipe