Standing Rib Roast With Yorkshire Pudding Recipe
Ingredients
| Beef rib roast/Null | 4 Pound (large end) | |
| Salt/Null | To Taste (NULL) | |
| Pepper/Null | To Taste (NULL) | |
| Eggs/Null | 4 (NULL) | |
| Milk/Null | 2 Cup (32 tbs) (NULL) | |
| All purpose flour/Null | 2 Cup (32 tbs) (NULL) | |
| Salt/Null | 1 Teaspoon (NULL) |
Nutrition Facts
Serving size: Complete recipe
Calories 5460 Calories from Fat 2198
% Daily Value*
Total Fat 244 g375.2%
Saturated Fat 97.6 g487.8%
Trans Fat 0 g
Cholesterol 2360.9 mg787%
Sodium 4124.5 mg171.9%
Total Carbohydrates 216 g72.1%
Dietary Fiber 6.8 g27.1%
Sugars 26 g
Protein 565 g1130%
Vitamin A 28.7% Vitamin C
Calcium 80.1% Iron 369.9%
*Based on a 2000 Calorie diet
Directions
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
Chef
