Standing Rib Roast with Yorkshire Pudding

Having a standing rib roast for a special dinner was a given at our house when I was growing up.  Times have changed and it isn’t a roast that is usually cooked at home.  Think a buffet at an event with someone in a chef’s hat slicing the roast.  A whole roast is very pretty, but too large for ovens in homes, but a roast of 3-4 ribs is certainly doable in a home oven.

I am a home cook, so I don’t really do things by the book.  Yes, of course, you could have a meat thermometer  and make sure that the roast gets to the desired temperature, as recipes advice you to do.  However, the following recipe will yield a “Sunday dinner” as we used to call a special lunch in Georgia, that is seamless.

The meat will be “done”, not really “well-done”, but certainly not pink.  A rib roast in my growing up years was popped in the oven, everyone dressed and went to church and it was standing there, ready to be taken out of the oven when we got home.  By the time mother made the Yorkshire pudding, the table was set, the children had all washed their hands, and we were good to go.  The secret is that mother placed the roast in a very hot oven, turned back the heat immediately, did the math for whatever the pounds were, and that was it.  The roast was ready when we were back from church.  Of course, since my father was a minister “Church”  was always next door so the roasting time was just right.  The point is, there is nothing easier than a standing rib roast. Put it in the oven, do the math, forget it, and come back when the time is up.  Maybe a timer is useful???  I use one, but I don’t think my mother ever did.

Ingredients:

  1. Rib roast
  2. 2 eggs
  3. 1 cup milk
  4. 1 cup sifted flour
  5. ½ teaspoon salt
  6. roast beef drippings

Pre-heat oven to 425 degrees

Directions for the roast:

  1. This roast needs to stand for 30 minutes after you take it out of the oven.  While it is standing, you will make the Yorkshire pudding.
  2. Take the milk and eggs for the Yorkshire pudding out of the refrigerator as they need to be at room temperature to cook correctly.
  3. Line a roasting pan that has a rack  with aluminum foil for easy clean up.  
  4. Set the rib roast on a rack .
  5. As soon as you have put the roast in the oven, turn the heat down to 350 degrees and cook the rib roast 30 minutes per pound for a roast which is “done”.  If you want a roast that is pink in the middle, adjust your time  per pound down to 20 minutes.  Want it rare? adjust the your time for pound to 15 minutes.
  6. Set oven temperature to 425 degrees as soon as roast beef has been removed from the oven.  Time to make the Yorkshire pudding. The oven will take a few minutes to heat back up – meanwhile, you will be making the Yorkshire pudding.

 

Directions for Yorkshire pudding:

  1. For muffin pans with 12 small muffins, pour 2 teaspoons of rendered fat pan drippings in each muffin
  2. For muffin pans with 6 large muffins, pour 1 tablespoon of rendered fat pan drippings in each muffin
  3. In a medium bowl, beat eggs, milk, flour, & salt making a smooth batter.
  4. Pour into prepared muffin pan dividing evenly.
  5. Bake for 20-25 minutes until the puddings are golden.
  6. Serve immediately.

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s