Roast Beef with Yorkshire Pudding

The Virtual Chef
International Neighbor Cookbook
Meat: Beef

4 1/2 lb. standing rib roast
beef drippings or shortening

Yorkshire Pudding

3/4 C unbleached flour
1/8 tsp. salt
1/2 cup milk, at room temperature
1/2 C water, at room temperature
1 egg, at room temperature
1 tbsp. melted fat (from roasting pan)


2 tsp. unbleached flour
1 1/4 beef stock
salt and pepper

For the Yorkshire pudding, sift the flour and salt into a bowl. Mix the milk, water, and
egg together and gradually beat into the flour. Continue mixing until the batter is
smooth. Set aside for 30-40 minutes. 
Preheat the oven to 425 degrees. Place the roast on a rack in a roasting pan. Rub with
Crisco and season with pepper. Cook the roast for twenty minutes and then reduce the
temperature to 375 degrees and continue to roast for 15 minutes per pound for rare, 20
minutes per pound for medium, and 25 per pound for well done. When the roast is
cooked, transfer to a warm serving platter. The roast should stand from 20-30 minutes to
make the carving easier.

While the meat is standing put the fat from the beef into a 9x9x2 inch pan. Place the pan
in the oven and heat the fat, then beat the batter and pour into the hot fat. Bake in the
center of the oven for 30 minutes. Do not open the oven during the first 2/3 of the
cooking time. Cut into portions and serve with the beef. (You can also make the
Yorkshire pudding in individual mounds in a 10-12 C muffin tin.)

For an au jus gravy, use just the beef juices, adding a bit of stock only if the amount is
dreadfully short. For a thickened gravy, add a bit of the fat, either from the surface of the
stock or from the roast to a skillet. Heat and stir in a couple of tablespoons of flour to
make a roux. Cook until desired shade of brown and add the beef stock. Cook and stir
until thick, seasoning just before serving.

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