 |
|
|
Prep and Cook time: 3 1/2 hours
Makes: 8 - 12 servings
Ingredients
1 beef rib roast (2 to 4 ribs), small end, chine
(back) bone removed (6 to 8 pounds)
6 cloves garlic, minced
1-1/2 teaspoons dried thyme
1 teaspoon cracked black pepper
Yorkshire Puddings:
1 cup all-purpose flour
2 tablespoons snipped fresh chives
1/4 teaspoon each salt and dried thyme
1 cup milk
2 eggs
2 tablespoons butter, melted
Instructions
1. Heat oven to 350°F. Combine garlic, thyme and
pepper; press onto beef roast. Place roast, fat side up, in shallow roasting
pan. Insert ovenproof meat thermometer so tip is centered in thickest part of
beef, not resting in fat or touching bone. Do not add water or cover. Roast for
2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness.
2. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for
medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise
about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve roast.
Season with salt. Serve with Yorkshire puddings.
3. Yorkshire Pudding:
Combine flour, chives, salt and thyme in bowl. In separate bowl, whisk milk and
eggs; gradually add to flour mixture. Beat until smooth. (Refrigerate up to 1
hour, if desired.) After removing roast, heat oven to 450°F. Spoon butter into
12 muffin cups; tip to coat bottoms. Fill halfway with batter. Bake in 450°F
oven 15 to 18 minutes or until puffed and golden. Serve immediately.
Order Ingredients Online
|
|
