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Granny's Yorkshire Pudding for Rib Roast Recipe

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This recipe for Granny's Yorkshire Pudding for Rib Roast is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup all-purpose flour
1 tsp salt
1 cup milk
2 eggs
1/4 cup beef drippings
Directions:
Directions:
Preheat oven to 400ºF (oven should ideally already be hot from roasting the meat).

Beat all ingredients together until frothy; pour immediately into a pan that has been preheated and coated with drippings.

Bake 30 minutes. Cut into pieces and serve immediately.
Personal Notes:
Personal Notes:
Granni says, "I tripled this recipe at Christmas. DO NOT USE PYREX" and "A rib roast usually yields enough drippings--but remember you also need gravy--so you can save the fat from other roasts or freeze drippings to use at the holiday."

Also note that we usually bake "the Yorkshire" while the meat is resting on a carving board, tented with foil. That way, the pan is already hot and coated with drippings. Mix the Yorkshire in the last few minutes of roasting the meat. You could also mix all of the batter ingredients ahead of time, except for the drippings, and refrigerate until ready to use.

 

 

 

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