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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Roast Beef with Yorkshire Pudding Recipe

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This recipe for Roast Beef with Yorkshire Pudding is from How Green Was My Valley, 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 large rib roast, preferably small end
8 tbsp. drippings, adding butter to reach that amount if necessary
2 c. pre-sifted flour
1 tsp. salt
2 c. milk
4 eggs
Directions:
Directions:
Sift together flour and salt in a large bowl. Slowly beat in milk, and beat vigorously. Add eggs, one at a time, continuing to beat vigorously. Cover with a cloth dish towel and chill for about 2 hours.
Cook roast according to directions for rare (Polly suggests using the Joy of Cooking for dependable instructions on this). 1/2 hour before roast is done, spoon 8 tbsp. of drippings into a heated shallow pan, adding butter if there aren't enough drippings. Pour in batter, it should be about 1/2 inch deep. Bake in a second oven at 450º for 15 minutes. Reduce heat to 350º without opening oven, and cook for 15 - 20 minutes more. If you do not have 2 ovens, remove the roast when quite rare and let it rest, covered with foil, while you cook the Yorkshire pudding.
Personal Notes:
Personal Notes:
Polly has served this beautiful meal countless times. Be sure to buy excellent, fat-marbled rib roast, the flavor is worth the cost. Serve with horseradish sauce and gravy. When we asked Polly how to make the gravy, she simply said, "You'll all just have to figure that out for yourselves." Okay then!

 

 

 

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