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Standing Rib Roast with Yorkshire
Pudding
Cookbook Williams Sonoma
Category Name Beef
Servings 8
Serving Size
Yield 0 Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions
1 standing rib roast, 6 to 6 1/2

lb.
1 Dash(es) Salt
1 Dash(es) freshly ground

pepper
3 Each eggs
1 Cup(s) milk
1 Cup(s) all-purpose flour
1/2 Teaspoon(s) salt
2 Tablespoon(s) fat from roasting pan
3/4 Cup(s) dry red wine

Method

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.



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).



Meanwhile, make the batter for the Yorkshire pudding: In a bowl, whisk together the

eggs and milk. Whisk in the flour and salt. Pour into a small pitcher, cover and

refrigerate.



Transfer the roast to a carving board and cover loosely with aluminum foil. Let rest

while baking the pudding.



To make the pudding, increase the oven temperature to 450°F. Skim the surface fat

from the drippings, reserving both the fat and the pan with the drippings. Spoon 2 Tbs.

of the fat into a metal pie pan or baking pan and put the pan in the oven until it is very

hot, about 4 minutes. Pour the batter into the hot pan. Bake on the lower rack until the

pudding is golden and puffed, about 20 minutes, rotating once if puffing unevenly.
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