You are here

Standing Rib Roast With Yorkshire Pudding

Beef.Chef's picture
Standing Rib Roast With Yorkshire Pudding is a yummmy meat preperation that will definitely be a winner at the next party you host. I served the Standing Rib Roast With Yorkshire Pudding last week for my husband and his colleagues and they loved it. Don’t miss this one out.
  4-pound beef rib roast 1 , large end
  Salt To Taste
  Pepper To Taste
  Eggs 4
  Milk 2 Cup (32 tbs)
  All purpose flour 2 Cup (32 tbs)
  Salt 1 Teaspoon

Place roast, fat side up, in 151/2x10 1/2x2-inch roasting pan Season with salt and pepper.
Insert meat thermometer.
Roast, uncovered, at 325° till meat thermometer registers 140° for rare (about 2 1/2 hours); 160° for medium (about 3 hours); and 170° for well done (about 3 1/4 hours).
Remove from pan.
Cover; keep warm.
Reserve 1/4 cup drippings.
Increase oven to 400°.
In bowl beat eggs at low speed of electric mixer 1/2 minute.
Add milk; beat 15 seconds.
Add flour and salt; beat smooth, 2 minutes.
Pour half the reserved drip- pings into each of two 9x9x2-inch baking pans.
Divide batter between pans.
Bake in 400° oven about 30 minutes.
Cut into squares.
Serve with roast.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.2 (15 votes)
Standing Rib Roast With Yorkshire Pudding Recipe