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  Added: Sep 24, 2007  •  Visited (263)  •  Print version Print this recipe (24)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Roast Beef With Yorkshire Pudding
What You Need:
  • 2- to 3-rib standing rib roast
  • Salt and freshly ground black pepper

  • 1 cup sifted all-purpose flour
  • 1 teaspoon salt
  • 1 cup milk
  • 2 eggs
  • 3 tablespoons beef drippings

  • How To Cook:
    1. Have butcher remove chine bone to make carving easier.

    2. Season meat. Place roast, fat side up, on rack in open roasting pan; insert meat thermometer so bulb reaches center of thickest part, being certain that the bulb does not rest in fat or on bone. (Do not add water. Do not cover.)

    3. Roast in preheated 300░F oven to desired degree of doneness. (Allow 18 to 20 minutes per pound for cooking a rare roast, 22 to 25 minutes for medium, and 27 to 30 minutes for well done.)

    1. Sift together flour and salt.

    2. Add milk gradually, stirring to form a smooth paste.

    3. Beat eggs; add to mixture.

    4. Remove roast from roasting pan; pour off drippings and measure back 3 tablespoons.

    5. Pour in batter; bake in a preheated 400░F oven 30 to 40 minutes.

    6. Cut pudding in squares and serve around roast.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine ╗ Europe ╗ England
    Main Ingredient ╗ Meat & Poultry ╗ Beef
    Main Ingredient ╗ Dairy ╗ Milk
    Main Ingredient ╗ Grains & Cereals ╗ Flour
    Dish ╗ Main Courses


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