Preheat Oven to 325 degrees.
One 4-pound Standing Rib Roast (2 to 3 ribs, small end) with Salt and Pepper to taste.
- 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
About 5 minutes before end of roasting time, prepare Yorkshire Pudding:
- 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.
- 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.