Standing Beef Rib Roast with Yorkshire Pudding makes a glorious meal for holidays, particularly Christmas dinner. Deliciously rich flavor, combined with an outstanding presentation make this superb for family or friends. Great for a Sunday dinner or any celebration throughout the year.
- 4 pounds beef rib roast (to 6 pounds)
- salt, to taste
- freshly-ground black pepper, to taste
- 1 Cup all-purpose flour
- 1 Cup milk
- 1/2 teaspoon salt
- 2 eggs
- Heat oven to 325 degrees.
- 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.
- 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.
- About 30 minutes before roast reaches desired temperature, prepare Yorkshire Pudding Batter.
- Heat square pan, 9 by 9 by 2 inches, or rectangular baking dish, 11 by 7 by 1 1/2 inches, in oven.
- When roast reaches desired temperature, remove from oven. Increase oven temperature to 425 degrees.
- Transfer roast to warm platter; cover with aluminum foil.
- 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.
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.
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