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.