Roast Ribs Of Beef With Yorkshire Pudding
|Standing rib roast of beef||7 Pound, chined and trimmed at the end (3 Kilogram)|
|Dijon mustard||1 Teaspoon|
|Peeled potatoes||2 Pound, cut into even sized pieces (900 Grams)|
|Stock/Water||1 1⁄4 Cup (20 tbs) (315 Milliliter)|
|Milk||250 Milliliter (1 Cup)|
Preheat the oven to 450°F (230°C).
Heat 4 tablespoons of drippings in a roasting pan.
Rub the beef fat with the mustard, salt and pepper and stand, fat-side up, in the roasting pan.
Roast for if to 2 hours, reducing the oven temperature after 15 minutes to 375°F (190°C).
The higher temperature will seal the meat.
After 15 minutes add the potatoes and turn them in the fat.
Turn the potatoes once or twice during the rest of the cooking time to brown on all sides.
Meanwhile, make the batter for the Yorkshire pudding.
Sift the flour and a pinch of salt into a bowl.
Make awell in the center and break in the egg.
Add half the milk and mix with the egg.
Stirring slowly, mix in the flour to make a batter.
Gradually add the remaining milk.
Thirty minutes before the beef is cooked pour a teaspoon of the hot drippings into 6 individual Yorkshire pudding pans or muffin tins and put them on the top rack of the oven to heat.
After 5 minutes pour the batter into the pans and let cook for about 20 minutes.
If one large pan is used, the cooking time will be about 30 minutes.
Transfer the meat to a carving board and the potatoes and Yorkshire puddings to a heated dish.
Carefully pour off the fat from the roasting pan, leaving the meat juices behind.
Add the stock or water.
Bring to a boil and stir, scraping the sides of the pan.
Strain the gravy into a heated gravy boat.