Saturday, April 11, 2009

Standing Rib Roast and Yorkshire Pudding

We don't serve rib roast for Easter but I made one last weekend when our kids came home and we celebrated both of their birthdays. I thought I'd post the recipe for those of you who might be choosing rib roast for your Easter dinner over the more traditional lamb or ham.
While it can be expensive if you don't buy it on sale, a standing rib roast is always impressive (when properly cooked) and it's a snap to make too.

Yorkshire Pudding

This was my first attempt at making Yorkshire Pudding, the typical accompaniment to rib roast. It too was easy to prepare and a big hit with everyone. Long after we were sated with enough roast, we sat around sipping our wine and munching on these little popovers studded with herbs. Yorkshire pudding isn't really a pudding as you can see, but more of a bread made with a thick batter that's poured into muffin tins greased with beef drippings. You can use butter if you prefer. Either way, it's not as fattening as it sounds since you use only a small amount of fat for each portion.
Once you get the meat into the oven, mix up the batter for the Yorkshire puddings and refrigerate. After the roast is cooked and resting, pour the batter into the muffin tins and bake.

For the rib roast, I used Ina Garten's recipe with some modification. Her recipe calls for a 7 to 8 pound standing rib roast. Since I was cooking one that weighed only 3.5 pounds (more than enough for four people and we had leftovers too), I eliminated the last step where you kick up the temperature to 450 degrees. Just make sure to keep checking with a meat thermometer and roast it to the degree of doneness you like. When the meat reaches 125 degrees, for me that's perfect and I take it out of the oven. The cooking continues even while it rests on the countertop. During the time it's resting, I put the Yorkshire pudding into the oven. When they come out about 20 minutes later, the medium-rare roast is ready to slice and eat.

Standing Rib Roast

1 T. kosher salt
1 1/2 tsp. ground black pepper

Rub the meat all over with the salt and the pepper. Two hours before roasting, remove from refrigerator and let it come to room temperature (I let mine sit out for only one hour, but I had a smaller roast). Place the rib roast in a roasting pan in a 500 degree preheated oven. Roast it for 45 minutes, then reduce temperature to 325 degrees and roast for another 30 minutes. Test with a meat thermometer for the required doneness. If you're cooking a small roast, as I did, it may be done. I took mine out of the oven at about 125 degrees. For a larger roast, check the temperature. If it's not done yet, boost the oven temperature back up to 450 degrees and roast for another 15 to 30 minutes. Take the meat out of the oven and let it sit, covered with aluminum foil, for at least 15 - 20 minutes before slicing.

Yorkshire Pudding

1 cup milk
2 eggs
2 - 4 T. butter or beef drippings from the roast
1 cup flour
snippets of fresh herbs (I used chives, sage and thyme)
1/2 tsp. salt

Combine flour, chives, thyme and salt.
Whisk milk and eggs. Add to the flour and herb mixture. Refrigerate while the roast cooks.
Spoon a little bit of melted butter or beef drippings into the bottom of each of about 12 muffin tins. Tip the tins to coat. Pour the batter into the individual cups, about 1/2 to 2/3 full. Bake in a 450 degree preheated oven for 15 to 20 minutes.


8 comments:

Foodie with Little Thyme! said...

The Yorkshire pudding looks so good. I've never made this but it sounds easy. I'll give it a try.
Happy Easter!

Stacey Snacks said...

The meat is cooked to perfection, and those Yorkshire puddings!!!!
What a beautiful meal.

Maryann said...

You did great on the Yorkshire pudding :)

Elra said...

Love Yorkshire puddin, and your standing rib roast sounds so luxurious, delicious and mouth watering. Perfect Linda!
Cheers,
elra

Pat @ Mille Fiori Favoriti said...

Both look delicious Linda!

We've eaten the most delicious rib roast and Yorkshire pudding at Fraunces Tavern in Manhattan of all places!

This looks like a wonderful holiday meal.

Buona Pasqua!

Sue said...

Hi Linda....first time on your blog...Joyce from FlourPower sent me over to check out your blog on the candy factory in Jersey....I live in Georgia now but my daughter lives in Princeton and I'm coming up Tuesday to house sit while she and her family go to Italy....I will have to check ou the candy shop as I enjoy making my own candy....Are you in New Jersey or New York?? I haven't looked at your whole blog yet...I love anything Italian and ofcourse we love food...you can't have one without the other...Nice meeting you and I look forward to stopping back often....Sue @Rue-Mouffetard.

Rosa's Yummy Yums said...

That looks so good! That meat is cooked to perfection!

Happy Easter!

Cheers,

Rosa

Karen said...

This looks delicious, nice job!
As a varient yourkshire pudding can be cooked in a large shallow pan instead of muffin tins, this is how my Mother made it and how I make it, she would roast the meat above the pudding and let the juices drip into it.