Directions: |
Directions:1. Position a rack in the lower third of an oven and preheat to 450°F. Oil a flameproof heavy roasting pan just large enough to hold the roast comfortably.
2. Generously season all sides of the roast with salt and pepper. Place the roast, fat side up, in the prepared pan. Roast for 20 minutes, then reduce the oven temperature to 350°F. Continue roasting until an instant-read thermometer inserted into the center of the roast, away from the bone, registers 125° to 130°F for very rare to medium-rare, about 1 hour and 10 minutes more (for a total roasting time of 1 1⁄2 hours).
3. Meanwhile, make the batter for the Yorkshire pudding.
4.YORKSHIRE PUDDING: In a bowl, whisk together eggs and milk. Wisk in flour and salt. Pour into a pitcher, cover and refrigerate.
5. When desired temperature of roast has been achieved, transfer to a carving board and cover loosely with aluminum foil. Increase the oven temperature to 400°F. Skim the surface fat from the drippings, reserving both the fat and the pan with the remaining drippings. Spoon 1 teaspoon of the fat into a 12 cup muffin tin and put the muffin tin in the oven until it is very hot, about 4 minutes. Pour the batter into the hot muffin cups, each about half way. Return the muffin tin for 10 to 12 minutes or until the puddings are golden and puffed.
6. Meanwhile, place the roasting pan with the drippings over medium heat. Pour in the wine and deglaze the pan, stirring to scrape up the browned bits. Cook until the liquid is reduced by half, about 5 minutes. Season with salt and pepper. Pour into a sauceboat.
7. Just before the pudding is ready, slice the beef and arrange on a warmed platter. Serve with the pudding and sauce. |
This recipe for Standing Rib Roast with Yorkshire Pudding is from