Beef (Rib Roast) With Yorkshire Pudding

Preheat Oven to 325 degrees.

One 4-pound Standing Rib Roast (2 to 3 ribs, small end) with Salt and Pepper to taste.

Cooking Times:

  • Rare 140 degrees, approximately 1-3/4 to 2-1/2 hours
  • Medium 160 degrees, approximately 3 hours
  • Well Done 170 degrees, approximately 3-1/4 hours

Yorkshire Pudding

About 5 minutes before end of roasting time, prepare Yorkshire Pudding:

Version #1

  • 4 Eggs
  • 2 Cups All-Purpose Flour
  • 2 Cups Milk
  • 1 teaspoon Salt

In mixing bowl combine eggs, milk, flour and salt.  Beat with electric mixer.  Pour 1/2 of the reserved drippings into each of two 9″ x 9″ x 2″ baking pans.

Bake in 400 degree oven for 30 minues.  Serve immediately with roast.  Makes 8 servings.

Version #2

  • 2 Eggs
  • 1 Cup All-Purpose Flour
  • 1 Cup Milk
  • 1/2 teaspoon Salt

In mixing bowl, with whisk, beat eggs until foamy. Beat in milk and salt.  Gradually  add in flour while mixing and beat until batter is smooth.

Spoon off 2 Tablespoons drippings and divide into twelve 3-inch muffin cups.  Tilt pan to evenly coat.

In 400 degree oven heat empty muffin pan for 5 minutes.  Pour 2-1/2 Tablespoons of batter in each cup well.  Bake 30 minutes.

Loosen cooked Yorkshire pudding immediately and serve with cooked rib roast.

 

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