Roast Beef Au Jus And Yorkshire Pudding
|Yorkshire pudding||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Shortening||1 Cup (16 tbs) (For Roasting)|
|Rolled rib roast||4 Pound|
|Stock||1 Cup (16 tbs)|
|Grated horseradish/Horseradish sauce||1⁄2 Cup (8 tbs)|
Preheat oven to 450Â°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.
Serving size: Complete recipe
Calories 8078 Calories from Fat 4139
% Daily Value*
Total Fat 463 g712.3%
Saturated Fat 144.6 g723.1%
Trans Fat 27 g
Cholesterol 1917.6 mg639.2%
Sodium 4150.4 mg172.9%
Total Carbohydrates 383 g127.8%
Dietary Fiber 30.8 g123.1%
Sugars 24.6 g
Protein 575 g1149.5%
Vitamin A 15% Vitamin C 298.3%
Calcium 59.1% Iron 367.3%
*Based on a 2000 Calorie diet