Standing Rib Roast With Yorkshire Pudding Recipe
Ingredients
1 4-pound beef rib roast, large end
Salt
Pepper
4 eggs
2 cups milk
2 cups all-purpose flour
1 teaspoon salt
Directions
Place roast, fat side up, in 15 1/2 x10 1/2 x 2 inch roasting pan Season with salt and pepper.
Insert meat thermometer Roast, uncovered, at 325° till meat thermometer registers 140° for rare (about 2 1/2 hours); 160° for medium (about 3 hours); and 170° for well done (about 3 1/4 hours).
Remove from pan.
Cover; keep warm.
Reserve 1/4 cup drippings in pan Increase oven to 400°.
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 batter into pan Bake at 400° about 40 minutes.
Cut into squares
Insert meat thermometer Roast, uncovered, at 325° till meat thermometer registers 140° for rare (about 2 1/2 hours); 160° for medium (about 3 hours); and 170° for well done (about 3 1/4 hours).
Remove from pan.
Cover; keep warm.
Reserve 1/4 cup drippings in pan Increase oven to 400°.
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 batter into pan Bake at 400° about 40 minutes.
Cut into squares
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