Standing Rib Roast With Yorkshire Pudding
|4-pound beef rib roast||1 , large end|
|Milk||2 Cup (32 tbs)|
|All purpose flour||2 Cup (32 tbs)|
Place roast, fat side up, in 151/2x10 1/2x2-inch roasting pan Season with salt and pepper.
Insert meat thermometer.
Roast, uncovered, at 325Â° till meat thermometer registers 140Â° for rare (about 2 1/2 hours); 160Â° for medium (about 3 hours); and 170Â° for well done (about 3 1/4 hours).
Remove from pan.
Cover; keep warm.
Reserve 1/4 cup drippings.
Increase oven to 400Â°.
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 400Â° oven about 30 minutes.
Cut into squares.
Serve with roast.