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Standing Rib Roast With Yorkshire Pudding Recipe
|Dry mustard||1 Teaspoon|
|Newport roast of beef||4 Pound (About 2 Ribs)|
|Flour||1⁄4 Cup (4 tbs)|
|Beef bouillon||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 3289 Calories from Fat 626
% Daily Value*
Total Fat 70 g107.7%
Saturated Fat 24 g120.2%
Trans Fat 0 g
Cholesterol 1557.4 mg
Sodium 2695.9 mg112.3%
Total Carbohydrates 24 g8.1%
Dietary Fiber 0.91 g3.6%
Sugars 0.1 g
Protein 596 g1191.4%
Vitamin A 0% Vitamin C 0.06%
Calcium 3.6% Iron 13.1%
*Based on a 2000 Calorie diet
Rub half of 1 teaspoon dry mustard into each side of 1 (4-lb.) 2-rib Newport roast of beef.
Place meat in a roasting pan and roast 1 3/4 hours at 325Â°.
Turn off oven and allow meat to stand in oven 15 minutes.
Remove and keep warm.
Gently pour off all but about 2 tablespoons pan drippings.
While off heat, stir in 1/4 cup flour, mixing until smooth.
Add 2 cups beef bouillon and cook, stirring, until mixture comes to a boil and is thickened.
A favored accompaniment to beef, along with Yorkshire Pudding, are oven-roast potatoes.
Parboil 6 to 8 pared white potatoes about 10 minutes.
Drain well and arrange in roasting pan around beef 45 minutes before end of cooking time.
Turn several times.