Standing Beef Rib Roast with Yorkshire Pudding
Cuisine: British
Author: Kitchens
Prep time: 15 mins
Total time: 15 mins
This English tradition crossed the Atlantic with early Colonists to become an American favorite for Christmas.
  • 4 pounds beef rib roast (to 6 pounds)
  • salt, to taste
  • freshly-ground black pepper, to taste
Yorkshire Pudding Batter:
  • 1 Cup all-purpose flour
  • 1 Cup milk
  • 1/2 teaspoon salt
  • 2 eggs
  1. Heat oven to 325 degrees.
  2. Place beef roast, fat side up, on rack in shallow roasting pan. Sprinkle with salt and pepper. Insert meat thermometer so tip is in center of thickest part of beef and does not touch bone or rest in fat. Do not add water.
  3. Roast uncovered to desired degree of doneness: 135 degrees for rare, 23 to 25 minutes per pound; 155 degrees for medium, 27 to 30 minutes per pound.
  4. About 30 minutes before roast reaches desired temperature, prepare Yorkshire Pudding Batter.
  5. Heat square pan, 9 by 9 by 2 inches, or rectangular baking dish, 11 by 7 by 1 1/2 inches, in oven.
  6. When roast reaches desired temperature, remove from oven. Increase oven temperature to 425 degrees.
  7. Transfer roast to warm platter; cover with aluminum foil.
  8. Pour 1/4 cup drippings from roasting pan; place drippings in heated square pan. Pour in pudding batter. Bake about 25 minutes or until puffed and golden brown. Cut into squares; serve with beef.
Yorkshire Pudding is an English classic, similar to a popover. However, instead of baking in individual cups, Yorkshire Pudding is traditionall baked in a pan, nestled with the roast beef drippings as in this recipe. When puffed and golden, it is cut into squares and served with the roast beef. Shown however, made in individual muffin cups in our photographs.

For those who prefer their beef well-done, serve them the end cuts. Boil some College Inn Beef Broth in a shallow pan and add the end cut (sliced side down) in the broth to keep the meat moist while cooking it further to a well-done state. Prime Rib, otherwise, should be served rare to medium.

Accompany with a good brown or onion gravy, creamed spinach, peas, fingerling carrots and other vegetables as desired.
Recipe by Recipes at