STANDING RIB ROAST (PRIME RIB) WITH YORKSHIRE PUDDING
Nothing says celebration like a standing Rib Roast with Yorkshire Pudding at the center of the dinner table. Try this one from "All About Roasting," by Molly Stevens. Also try: Quick-Roasted Green Beans.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 6
Steps:
- Season meat and bones of rib roast with salt. Rub mustard all over meat and sprinkle with rosemary and pepper. Place roast, rib-side down on a baking sheet. Transfer to refrigerator uncovered or loosely covered for 1 to 3 days; remove roast from refrigerator 3 hours prior to roasting.
- Preheat oven to 450 degrees with a rack set in the bottom third.
- Place roast rib-side down in a roasting pan just large enough to fit the roast (about 12 by 14 inches). Transfer roast to oven and position pan so that the bone ends are facing the oven door. Roast until outside begins to brown and sizzle, about 20 minutes.
- Reduce oven temperature to 325. Do not open oven. Cook until an instant-read thermometer inserted into the thickest part of the roast reaches 110 to 115 for rare, 120 degrees for medium-rare, and 125 degrees for medium, about 1 1/2 hours. If meat has not reached desired degree of doneness, cook 10 to 15 minutes more. Once roast reaches 95 degrees, the temperature should rise 8 to 10 degrees more for every additional 10 minutes cooked.
- Transfer roast to a carving board; let stand 25 to 40 minutes, loosely covered if desired. If you plan to make Yorkshire pudding, pour beef drippings into a glass measuring cup and set aside, along with the hot roasting pan. Cut strings and remove bones. Slice meat across the grain into 1/4- to 1/2-inch-thick slices and transfer to a warm serving platter. Pour any drippings from carving over meat and serve.
PRIME RIB AU JUS WITH YORKSHIRE PUDDING
Excellent holiday dish!
Provided by Elissa
Categories Main Dish Recipes Roast Recipes
Time 4h20m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 964.8 calories, Carbohydrate 39.5 g, Cholesterol 468.4 mg, Fat 57.7 g, Fiber 1.5 g, Protein 64.1 g, SaturatedFat 22.8 g, Sodium 608.1 mg, Sugar 5.8 g
GRANDMA'S YORKSHIRE PUDDING
These are delicious Yorkies! Very easy too! Serve with roast beef or pork, as this recipe requires meat drippings.
Provided by IBELLIBIE
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). Place about a tablespoon of beef drippings into each cup of a 6 cup muffin tin.
- In a medium bowl, whisk eggs until well blended. Stir in the milk, flour and salt. Fill the muffin cups about half way.
- Bake for 15 minutes in the preheated oven, then reduce the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 15 minutes.
Nutrition Facts : Calories 475.4 calories, Carbohydrate 17.9 g, Cholesterol 102.9 mg, Fat 42.1 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 16.5 g, Sodium 487.5 mg, Sugar 2.1 g
BEEF RIB ROAST WITH YORKSHIRE PUDDING
Here's a show-stopping dinner you can serve at your next holiday. This beef roast only takes 20 minutes of hands-on prep before you whisk it into the oven - giving you plenty of time to prepare sides. Serving the roast with the classic English "pudding" is an easy way to make this dinner extra special.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 340, Carbohydrate 13 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 1/2 g
ROAST PRIME RIB OF BEEF WITH YORKSHIRE PUDDING
Provided by Alex Guarnaschelli
Time 15h40m
Yield 6 to 8
Number Of Ingredients 14
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.
PERFECT YORKSHIRE PUDDING
This is a traditional part of our Christmas day dinner that has been wishy washy since my Grandmother died. I have only one 6 serving popover pan, so when I found this recipe at marthastewart.com, I was thrilled. My mother's recipe calls for putting the Yorkshires into a cold oven which is an impossibility so another thumbs up for this recipe. **It DOES call for resting/chilling for 4 hours - overnight, which is not included in the prep/cook time**. I just mixed it up in the morning. It wasn't fussy about cooktime - I started at the lower end of the recommended cooktime and checked it every 5 minutes. It just kept getting bigger & bigger!!! I cooked it for a total of 35 minutes. When it came out of the oven, Mom said it looked just like my Grandmother's. The ULTIMATE compliment. And my FIL wants a copy of the recipe. I also used a 9x13" pan so I could use the roasting pan for gravy. I had the leftovers for breakfast with a bowl of gravy. Yup, no kidding. Enjoy!
Provided by Elmotoo
Categories < 60 Mins
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together salt & flour; set aside.
- In a medium bowl, whisk together eggs & milk.
- Add flour mixture and whisk until combined; cover with plastic wrap & chill in the refrigerator at least 4 hours or overnight.
- When the roast is done, raise oven temperature to 425°F.
- Transfer enough pan drippings to coat pan & heat pan in oven until hot.
- Remove batter from refrigerator & whisk well.
- Remove pan from oven & quickly add batter.
- Bake until crisp & golden 20-35 minutes.
- Serve with prime rib & gravy.
Nutrition Facts : Calories 217.7, Fat 6.8, SaturatedFat 3, Cholesterol 169.3, Sodium 381.2, Carbohydrate 27.7, Fiber 0.8, Sugar 0.4, Protein 10.4
ONION YORKSHIRE PUDDINGS
Found this in Taste of Home Magazine and it sounded interesting so tried it and was so pleased. Described as "a cross between traditional Yorkshire pudding and popovers, this easy recipe makes the perfect complement to prime rib, beef stew and steak." And so right, I served it with recipe #54379 and it made an elegant presentation and was easy to make. If you like onions I think you'll love this. Give it a try, it's so easy.
Provided by Bonnie G 2
Categories Onions
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, saute the onions with 1/2 teaspoon salt and pepper in butter until tender but not browned.
- Divide among eight 6 ounce ramekins or custard cups.
- In a large bowl, combine flour and remaining salt.
- Combine the eggs, water and milk, whisk into flour mixture just until blended.
- Fill each ramekin with 1/4 cup batter.
- Bake at 400°F for 30-35 minutes or until puffed and golden brown.
- Serve immediately.
Nutrition Facts : Calories 119, Fat 5.1, SaturatedFat 2.8, Cholesterol 57.3, Sodium 347.1, Carbohydrate 14.2, Fiber 0.9, Sugar 1.3, Protein 4.1
PRIME RIB ROAST WITH MERLOT GRAVY AND YORKSHIRE PUDDINGS
Steps:
- Preheat oven to 450°F.
- Put beef, fat side up, in a shallow flameproof roasting pan. Sprinkle salt over top and season with pepper. Roast beef in lower third of oven 20 minutes. Reduce oven temperature to 350°F. and roast beef 1 hour and 15 minutes more, or until a meat thermometer inserted 2 inches into center of meat registers 115°F. Transfer beef to a cutting board, reserving pan juices in pan, and let stand 25 minutes. Beef will continue to cook as it stands, reaching 125°. (medium-rare).
- Prepare vegetables while beef is roasting:
- Trim onions. Diagonally cut carrots and celery into think slices. Remove stems from mushrooms and cut each cap into 8 wedges. In a large skillet cook onions in 1 1/2 tablespoon oil over moderately low heat, stirring occasionally, until softened and golden, about 8 minutes. With a slotted spoon transfer onions to a bowl and cook carrots and celery in remaining tablespoon oil over moderate heat, stirring, until carrots are crisp-tender. Add mushrooms and cook, stirring, until liquid mushrooms give off is evaporated. Transfer vegetables to bowl and season with salt and pepper.
- While beef is standing, skim fat from pan juices and reserve 4 tablespoons fat for Yorkshire puddings. (Puddings may be baked while beef is standing.) On top of stove add wine to roasting pan and simmer over moderately high heat, scrapping up brown bits, until reduced to about 1/2 cup. Add demiglace, jelly, horseradish, vegetables, parsley, and salt and pepper to taste and simmer, stirring occasionally, until heated through.
- Discard string and with a sharp knife remove rib bones.
- Thinly slice beef and serve over Yorkshire puddings with gravy.
- *Available at specialty foods shops and by mail order from Citarella, (800) 588-0383.
YORKSHIRE PUDDINGS
Steps:
- In a blender blend flour, salt, eggs, and milk until just smooth. Chill batter, covered 30 minutes.
- Preheat oven to 425°F.
- Arrange four 5 1/2-inch pie plates* in a large shallow baking pan and spoon 1 tablespoon oil or beef fat into each. Put baking pan in middle of oven 5 minutes to heat oil. Quickly pour 1/2 cup batter into each pie plate and bake in middle of oven until puddings are puffed and golden brown, about 18 minutes. With tongs remove puddings from pie plates and serve immediately.
- *Pie plates (5 1/2 inch) are available by mail order from Bridge Kitchenware, (800) 274-3455 or (212) 838-1901.
SIMPLE YORKSHIRE PUDDING
This traditional holiday dish goes perfectly with our Prime Rib Roast.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Sift together flour and salt; set aside. In a medium bowl, whisk together eggs and milk. Add flour mixture, and whisk until combined. Cover with plastic; chill in the refrigerator for at least 4 hours, or overnight.
- When prime rib has finished cooking, raise oven temperature to 425 degrees. After roasting pan has been deglazed, pour 1/4 cup reserved pan drippings back into pan. Heat pan and drippings on top of the stove until very hot, about 5 minutes. Remove batter from refrigerator, and shake or whisk well; quickly pour into hot roasting pan.
- Bake until crisp and golden, 20 to 30 minutes. Serve warm with prime rib.
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YORKSHIRE PUDDING RECIPE | ALTON BROWN
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4.4/5 (461)Category Sides & SaladsServings 4-6Estimated Reading Time 1 min
- Place a 12-inch cast iron skillet on the lower middle rack in the oven and heat the oven to 400°F.
- Measure out 2 tablespoons of roast drippings and add to a food processor or blender, along with the flour, milk, eggs, and the salt. Process until smooth, about 30 seconds.
- Carefully remove the hot skillet from the oven. Add an additional 2 tablespoons drippings to the skillet and swirl to coat the bottom of the pan. (If you don’t have 2 tablespoons for the skillet, add oil to make up the difference.) Pour the batter into the skillet, then return to the oven and bake until the pudding is puffed and golden brown, about 30 minutes. Serve hot alongside thick slices of standing rib roast.
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