Standing Rib Roast With Yorkshire Pudding Recipes

Steps:

• Place the roast bone-side down in a roasting pan, and use a sharp paring knife to poke 24 small holes 1 inch deep all over the roast. Stuff each hole with a sliver of garlic. Sprinkle with 3/4 teaspoon salt, and LOTS of black pepper. Allow the roast to stand at room temperature for 2 hours. This will take the chill off and allow the meat to cook more evenly.
• Meanwhile, beat together the eggs and milk with a pinch of salt until smooth. Stir in flour until smooth. Cover the Yorkshire pudding batter, and place in the refrigerator.
• Preheat oven to 450 degrees F (230 degrees C).
• Cook the roast in the preheated oven for 30 minutes, then lower the heat to 350 degrees F (175 degrees C), and continue roasting until a meat thermometer inserted in the center of the meat reaches 140 degrees F (60 degrees C), about 1 hour.
• When the roast is done, remove it from the roasting pan, cover with aluminum foil, and let rest in a warm spot while you make the Yorkshire pudding. Measure out 1/2 cup of the beef fat, and divide among 12 muffin tins; pour off the remaining fat, but save the roasting pan to make the jus.
• Place the grease-filled muffin tins into the oven, and turn the temperature up to 425 degrees F (220 degrees C). Let the muffin tins preheat for 10 minutes, then fill 3/4 full with the refrigerated batter, and return to the oven. Bake 20 to 25 minutes until the puddings have risen tall and are golden brown.
• While the Yorkshire puddings are baking, place the roasting pan on the stove over medium-high heat. Stir in the wine, and bring to a simmer while scraping to dissolve the pan drippings; pour in the beef stock and return to a simmer. Cook 10 minutes, then strain and serve with the roast and puddings.

Steps:

• Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. In pan, place beef, fat side up; sprinkle with 1/2 teaspoon salt and the pepper. Insert ovenproof meat thermometer so tip is in center of the thickest part of beef and does not rest in fat or touch bone. (Do not add water.)
• For medium-rare, bake 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. Remove beef from pan onto carving board. Cover beef loosely with foil and let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, bake uncovered 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil and let stand 15 to 20 minutes or until thermometer reads 160°F.
• While beef is standing, make Yorkshire Pudding. Measure pan drippings, adding enough oil to drippings, if necessary, to measure 1/4 cup. Place hot drippings in 9-inch square pan; place pan in oven and heat until hot. Increase oven temperature to 450°F. In medium bowl, beat flour, milk, 1/2 teaspoon salt and the eggs with wire whisk just until smooth. Pour batter into pan of drippings and oil. Bake 18 to 23 minutes or puffy and golden brown (pudding will puff during baking but will deflate shortly after being removed from oven). Cut pudding into squares; serve immediately with beef.

Steps:

• Preheat oven to 400 degrees F.
• Leave 2 tablespoons of drippings in the roasting pan and place in the oven.
• Place the flour, salt, eggs, milk and remaining 2 tablespoons of drippings into the bowl of a food processor or blender and process for 30 seconds. Pour the batter into the hot roasting pan and bake for 35 to 40 minutes or until puffed and golden brown. While the pudding is cooking, carve the roast. Serve the pudding with the roast.

Steps:

• For the prime rib: In a medium bowl, combine the mustards and peppercorns. Stir to blend until it forms a paste. Place the prime rib in the roasting pan (fitted with a rack) you intend to cook it in. Place the roast, fat side up, and spread the peppercorn paste over the whole top. If marinating, refrigerate overnight.
• For the Yorkshire pudding: In a medium bowl, combine the flour and salt. Stir to blend. Whisk in the eggs, one by one, and then the water. Refrigerate.
• For the prime rib: Preheat the oven to 350 degrees F.
• Remove the prime rib from the refrigerator about a half hour before cooking. This will allow the meat to come closer to room temperature and help the meat cook more evenly. Season the roast with salt. When the oven is hot, place the meat in the center of the oven. Allow it to cook 12 to 15 minutes per pound (2 1/2 to 3 hours). Cook until the meat reaches an internal temperature of 135 degrees F. When the roast is close to finished, remove the Yorkshire pudding mixture from the refrigerator to allow it to come close to room temperature. Then, remove the pan from the oven and allow the meat to rest at least 20 minutes before slicing.
• To finish the Yorkshire pudding: Raise the temperature of the oven to 400 degrees F and place the baking dish for the Yorkshire pudding inside.
• Whisk all of the warm milk and some of the melted butter into the batter. When the baking dish is hot, carefully remove it from the oven and quickly add the remaining melted butter to the dish. Pour the batter over the butter and place the dish in the center of the oven. Bake in the oven until golden brown and puffy, 30 minutes. Cut into 8 wedges and serve immediately with a slice of prime rib and some of the pan drippings.

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Brush rib roast lightly with olive oil. Rub sea salt, black pepper, and garlic into the roast. Place fatty-side up on a rack set inside a shallow pan.
• Roast in the preheated oven until browned, about 30 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and tent pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C), about 1 hour.
• Let rib roast stand for 10 to 20 minutes before carving.

Steps:

• Remove excess fat from roast, leaving just a thin layer.
• In small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over fat and cut surfaces of roast. Refrigerate 2 hours to overnight.
• Set roast, rib-side down, in heavy, shallow roasting pan in 450 F oven. (Ribs act as a natural rack.) With a paring knife, score the fa and season with salt and pepper.
• Roast 15 minutes. Reduce heat to 350 F and continue to roast (basting every 15 minutes) until temperature reaches 125 F (medium rare). Remove roast to a platter. Let rest for 15 minutes before carving.
• GRAVY: Keep 2 tablespoons of fat from roasting pan. Set it on stove over medium heat and simmer until juices begin to darken, 1/2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, 3 minutes. Add stock and bring to boil, stirring until thickened. Season with salt and pepper.

Steps:

• Heat the oven to 325 degrees F. Season the beef with the black pepper. Place the beef into a roasting pan, rib-side down.
• Roast for 2 hours 20 minutes for medium-rare or until desired doneness. Remove the beef to a cutting board and let stand for 20 minutes.
• Spoon off any fat from the pan drippings. Stir the wine in the pan and heat over medium-high heat to a boil, stirring to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook for 5 minutes. Pour the wine mixture through a fine mesh sieve into a 2-quart saucepan.
• Stir the stock and flour in a medium bowl with a whisk. Gradually add the stock mixture to the saucepan, stirring with a whisk. Cook and stir over medium heat for 5 minutes or until the mixture boils and thickens. Season with additional salt and black pepper, if desired. Serve the stock mixture with the beef.

Steps:

• Sift together flour and salt. Place in bowl; make a well, and place eggs in center.
• Slowly whisk eggs into mixture until a paste forms. Gradually whisk in 1/2 cup milk. Gradually whisk in remaining milk. Cover with plastic; chill 4 hours-overnight.
• When "Standing Rib Roast" is finished, set oven at 425 degrees. Deglaze pan, and pour 1/4 cup of the reserved pan drippings into roasting pan. Heat pan and drippings until very hot, 5 minutes.
• Remove batter from refrigerator, and shake/whisk well; quickly pour into HOT pan. Cook until crisp and golden brown, 20-30 minutes.

Steps:

• Sprinkle roast with pepper, herbs, onions and garlic. Place fat side up on a rack set into a roasting pan. Roast in a preheated 350°F oven for 2 hours or until a meat thermometer inserted in the thickest part registers 150°F for medium, rare. Pour off fatty part of the drippings from roasting pan and use for pudding and sauce. Keep roast warm.
• For the pudding; turn oven to 425°F In a bowl, mix flour and salt. Add eggs and milk, beat with electric mixer until well blended. Pour 1/2 cup beef drippings or melted butter into a 9 x 13 x 2 inch pan; tilt pan to cover bottom evenly. Pour batter into pan. Bake for 10 minutes, then lower temperature to 325°F for 30 minutes. Bake until puffed and brown. Cut into squares to serve. For individual servings, divide batter between 8 greased custard cups or popover pan. Bake the same length of time.
• While pudding is baking, prepare sauce. In a 1 1/2 quart saucepan, heat drippings and stir in flour. Stir over low heat for 10 minutes. Gradually add beef broth and half and half. Stir over medium heat until sauce bubbles and thickens. Stir in horseradish and salt and pepper to taste.
• Place roast on platter and garnish with sautéed onions and cherry tomatoes. Can also be garnished with long needled pin boughs and red onion flowers. To prepare onion flowers, peel small red onions. Starting at the pointed end, cut onions into quarters, cutting to within 1/2 inch of the bottom. Cut each quarter into 1/8 inch wide strips to within 1/2 inch of the bottom. Place in cold water and onions will open to resemble chrysanthemums. Serve pudding separately and pass sauce. Makes 8 servings.
• The Joy Of Christmas.