Ingredients
- Yorkshire pudding -
- 1/4 C beef drippings or vegetable oil
- 2 C flour
- 1 tsp salt
- 4 eggs
- 2 C milk
Directions
Roast - Preheat oven to 350*. (Most cookbooks will say 325*, but you need the extra heat to melt the fat to make ""drippings"".) Take roast from fridge and rub seasoned salt all over top and sides. Place fat side up in shallow open roasting pan. Roast about 20 - 25 min. a pound for medium, and use a meat thermometer. Let roast ""rest"" about 10-15 minutes, before slicing. (If you're serving a lot of people, use more than 1 roast. You'll get more evenly-done roasts, and the end-piece people will be happy. A couple of times I did the whole (13 ribs) rib sections and they were well done on the ends and nearly raw in the middle.
Yorkshire - Take drippings from bottom of roasting pan when roast is nearly ready. After removing roast, turn oven up to 425*. heat drippings in a 9""x13"" non-stick pan in oven. Combine remaining ingredients to a smooth batter. Pour into pan and bake about 25 minutes. Batter will puff up in middle and sides, and will turn golden brown. Tip out onto board and cut into 6 or 8 pieces. Serve with butter and brown gravy. This is part of our traditional (29 years, now) Christmas dinner. I usually double the recipe and bake 2 pans at a time - and 4 pans is Sometimes enough for 12 people. If it's just you and a friend, halve the recipe and bake in a pie pan.
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Submitted 6/13/05.
Source: McCall's Cookbook
Submitted By: Pam Allen
timpam@sprynet.com
Standing Rib with Yorkshire Pudding