standing rib roast, potatoes & yorkshire pudding

How To Make standing rib roast, potatoes & yorkshire pudding

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  1

  The day or morning ahead: Mix mustards, sugar, and garlic.
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  2

  Spread mixture over the top of the roast. Cover with plastic and refrigerate overnight.
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  3

  If you want to prep the potatoes, you can peel and cut your potatoes ahead and leave in a bowl of salted water.
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  4

  Heat oven to 450. Set the roast in a heavy, shallow roasting pan, rib-side down. With small sharp knife, score the top fat and sprinkle with salt and pepper.
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  5

  Roast for 15 mins. Reduce heat to 325. Roast approx 1½ to 2 hours, basting every 15 mins, or until it reaches 135 for medium rare. Move roast to the cutting board.
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  6

  Cover with foil and set aside to rest while preparing the Yorkshire pudding and potatoes. The roast will continue to cook to temp.
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  7

  Pour all but 2 Tbsp of the fat and juices from the roasting pan into a bowl. (If your roast was too dry to give enough drippings, just add bacon grease, butter or oil to the drippings to equal 2T+ 1/2 cup + 3/4 cup. Set 1/2 cup and 3/4 cup drippings aside for the potatoes and pudding.
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  8

  Pudding: In a large bowl, combine flour, salt, and pepper.
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  9

  Mix 1 cup of milk with the eggs in separate bowl, then add it to the flour.
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  10

  Whisk flour and egg mixture until thick, smooth batter forms.
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  11

  Stir in another 1½ cups of milk. Cover with plastic wrap. Let stand for half an hour.
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  12

  Place potatoes, a little salt, and water to cover into a large pot. Heat oven to 400. Bring water to a boil, and cook for 8 minutes. Drain.
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  13

  Place cooked potatoes in a casserole pan in a single layer. Drizzle with 1/2 cup drippings.
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  14

  Roast in the oven until crispy and golden brown, about 30-45 mins. Salt and pepper, to taste, when baked.
• 15

  Heat oven to 400. If you're going to cook the Yorkshire puddings with the potatoes, your oven should already be at temp.
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  16

  Continue with the pudding: Gradually stir some of the remaining 1 cup milk into the waiting batter until it becomes the thickness of heavy cream. You may not need all of the milk.
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  17

  Evenly distribute the 3/4 cup drippings between the cups of a 12-muffin tin or two 6-muffin tins .
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  18

  Place muffin tins with drippings into oven for 5 mins. Take them out when they get very hot.
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  19

  Pour batter into the muffin tins to 1/3 full. The batter will sizzle in the hot drippings.
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  20

  Return to oven and bake until raised and browned; about 25 to 30 minutes. Serve hot.
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  21

  GRAVY: Start this once your puddings are in the oven. Heat roasting pan (with the 2 tbsp of drippings in it) on the stove over medium heat until hot.
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  22

  Then add flour. Use a whisk to blend and scrape brown bits and flour from pan until flour is golden.
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  23

  Add stock and wine. Bring to a boil; whisk on medium heat until thickened. Season to taste.
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  24

  Set aside. Keep warm until ready to serve.
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