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Roast Beef and Yorkshire Pudding Recipe

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This recipe for Roast Beef and Yorkshire Pudding, by , is from Mystic Maidens of the Crescent Moon Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ellie Baisden
Added: Wednesday, September 7, 2005


6 lbs. standing rib roast (short ribs), trimmed
and rubbed with onion or garlic and freshly
ground pepper.

7/8 c. flour.
1/2 tsp. salt.
1/2 c. milk.
2 eggs, beaten until fluffy and pale yellow.
1/2 c. water.
Beef drippings from roasting pan.and melted
butter to equal 1/4" high in 9" x 10" baking

ROAST BEEF: Remove meat from refrigerator 3 hours before cooking. Preheat oven to 525 F. Stand roast, fat side up, on rack over shallow roasting pan. Place in very hot oven, but IMMEDIATELY lower oven to 350 F. Roast 16 minutes per lb. for rare; 22 minutes per lb. for medium; or 28 minutes per lb. for well-done. When done, remove to hot platter. Sprinkle with salt and pepper. Let stand 15 to 20 minutes before serving.

YORKSHIRE PUDDING: Make batter at least 1 hour before it is to be baked. Beat again just before baking. Have all ingredients at room temperature when preparing batter. Preheat oven to 400 F. Heat baking dish in oven while preparing batter. Sift together flour and salt. Gradually stir in milk. When smooth, beat in eggs and water. Beat vigorously until batter bubbles (15 seconds in blender). Pour beef drippings and butter into heated baking dish. Return dish to oven until fat gets smoking hot. Then pour in batter. Bake for 20 minutes, then reduce heat to 350 F and continue baking for another 15 minutes. Serve by cutting into squares and arranging on platter with roast beef.

Personal Notes:
Personal Notes:
Originally designed by actor Vincent Price, and perfected by my friend Bernadine O'Connor, this is the best Yorkshire Pudding I have ever had because the drippings and butter are spread evenly throughout the pudding.




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