Classic Beef Rib Roast With Individual Yorkshire Puddings
Cut: Rib or Ribeye Roast/Prime Rib
Preparation Time: 10 Minutes
Cook Time: 2 1/2 hours for medium rare doneness |
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Main Ingredients:
6 to 8 lb. well-trimmed beef rib roast (2 to 4 ribs), small end, chine bone removed
Yorkshire Puddings:
1 cup milk
2 eggs
2 TBS. butter, melted, divided
1 cup all-purpose flour
2 TBS. snipped fresh chives
1/4 tsp. dried thyme leaves
1/4 tsp. salt
Seasoning Ingredients:
6 large cloves garlic, crushed
1 1/2 tsp. dried thyme leaves
1 tsp. cracked black pepper
Directions:
- Heat oven to 350 degrees. Combine seasoning ingredients. Press evenly into surface of beef roast. Roast in 350 degree oven approximately 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium.
- Meanwhile combine flour, chives, thyme and salt. In second bowl, whisk milk with eggs; gradually add to flour mixture, beating until smooth. (Refrigerate up to 1 hour, if desired.) Spoon 1/2 teaspoon melted butter into each of 12 medium muffin cups; tip pan to coat bottoms.
- Remove roast when thermometer registers 135 degrees for medium rare, 150 degrees for medium. Tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degrees to reach 145 for medium rare and 160 for medium.)
- Immediately after removing roast, increase oven temperature to 450 degrees. Fill each muffin cup halfway with batter. Bake puddings in 450 degree oven 15 to 18 minutes or until puffed and golden. Carve roast into slices; season with salt. Serve immediately with puddings. Makes 8 to 12 servings.
Recipe Tips:
- Yorkshire puddings resemble popovers and are excellent topped with beef gravy.
- This roast is an excellent choice for carving at the table for a formal dinner.
- When purchasing this roast, check with the meat cutter to be sure the chine bone has been removed. (If not, carving will be a mess!)
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