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Standing Rib Roast & Yorkshire Pudding Recipe

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This recipe for Standing Rib Roast & Yorkshire Pudding, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Lorraine Plantz - Teledyne Turbine Engines
Added: Monday, July 21, 2008
Category:
Category:
Ingredients:  
Ingredients:  
Have butcher cut first 3 (three) ribs.
Yorkshire Pudding:
2 eggs
1 c milk
1 c sifted flour
1/2 tsp salt
1/4 c drippings from roast
Directions:
Directions:
Rub roast with salt & pepper. Place on rack in roasting pan. Cook 25 minutes. Reduce heat to 300 degrees.
Total cooking time:
Rare: 16-18 minutes per lb.
Med rare: 18-20 min. per lb.
Med: 20-22 min. per lb.
Well done: 26-30 min. per lb.

Transfer roast to carving plate and cover loosely with foil tent.

Pour meat drippings from pan and reserve.

Beat eggs & milk with wire whisk. Sift flour and salt. Stir into egg mixture until well blended. Pour drippings into the warm roasting pan. Add Yorkshire mixture. Bake 10 minutes at 450 degrees. Reduce to 350 degrees. Bake for 15-20 minutes until golden and fluffy. Cut into squares.

 

 

 

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