We can thank the British for Yorkshire
Pudding, a popover-like pastry cooked in roast beef drippings.
When done successfully, it puffs as high as a giant popover,
and is crusty and savory from the natural drippings of the roast.
The Yorkshire pudding bakes while the roast "rests"
and can be brought to the table after you have carved the meat.
Beef Rib
Roast with Yorkshire
Puddings
- 1 (6 to 8 pound) beef
rib roast (2 to 4 ribs), small end, chine (back) bone removed
6 cloves garlic, minced
1 1/2 teaspoons dried thyme
1 teaspoon cracked black pepper
- Yorkshire Puddings (recipe
follows)
- Heat oven to 350°F.
Combine garlic, thyme and pepper; press onto beef roast. Place
roast, fat side up, in shallow roasting pan. Insert ovenproof
meat thermometer so tip is centered in thickest part of beef,
not resting in fat or touching bone. Do not add water or cover.
Roast in 350°F oven 2 1/4 to 2 1/2 hours for medium rare;
2 3/4 to 3 hours for medium doneness.
- Remove roast when meat
thermometer registers 135°F for medium rare; 150°F for
medium. Tent with foil. Let stand 20 minutes. (Temperature will
continue to rise about 10°F to reach 145°F for medium
rare; 160°F for medium.) Carve roast. Season with salt. Serve
with Yorkshire puddings.
Makes 8 to 10 servings.
Recipe and photograph provided
courtesy of National Cattlemen's Beef Association.
Yorkshire Puddings:
1 cup all-purpose flour
1/4 teaspoon salt
1 cup milk
2 large eggs
4 tablespoons roast beef pan drippings*
- Combine flour and salt
in bowl.
- In separate bowl, whisk
milk and eggs; gradually add to flour mixture. Beat until smooth.
(Refrigerate up to 1 hour, if desired.)
- After removing roast,
heat oven to 450°F.
- Spoon pan drippings into
12 muffin cups; tip to coat bottoms. Fill halfway with batter.
- Bake in 450°F oven
15 to 18 minutes or until puffed and golden. Serve immediately.
Makes 12 servings.
* If necessary, for lack of pan drippings,
melted butter can be substituted.
