standing rib roast, potatoes & yorkshire pudding

★★★★★ 2
a recipe by
Betsy Wolfe
Ft Worth, TX

I've made this for Christmas dinner for the past several years. It's a nice departure from turkey or ham, and though it takes a few steps, it's not that hard to do. The key is timing. The potatoes and pudding can start being prepared while the meat is cooking. These sides are so inexpensive that you can afford to pay a little extra for the roast. Serve with horseradish sauce. Add a green veggie or salad, make a nice dessert ahead and you're all set.

Blue Ribbon Recipe

Wow, what a Christmas feast! This is actually 4 recipes in one. The standing rib roast is outstanding with the zesty mustard rust and tender slices of delicious roast beef. The potatoes are crispy on the outside but buttery and tender from roasting in the beef drippings. The Yorkshire pudding puffs up and the edges get nice and fried from the pan drippings. Everything is superb once drizzled with the beef gravy. Quite an impressive meal.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 6-8
prep time 1 Hr
cook time 2 Hr 40 Min
method Bake

Ingredients For standing rib roast, potatoes & yorkshire pudding

  • 8 lb
    beef rib roast, four trimmed ribs
  • 2 Tbsp
    Dijon mustard
  • 2 Tbsp
    dry mustard
  • 2 Tbsp
  • 1 tsp
    garlic powder
  • salt and pepper
  • 1 tsp
  • 1 tsp
  • 2 c
    all-purpose flour
  • 4
  • 3 1/2 c
    milk; divided
  • 3/4 c
    rest of drippings + bacon grease or oil
  • 3 lb
    potatoes, peeled and cut in large chunks
  • 1/2 c
    drippings from standing rib roast
  • salt and pepper, to taste
  • 2 Tbsp
    all-purpose flour
  • 2 c
    beef broth (or 1.5 cups broth + 1/2 cup red wine)
  • salt and pepper, to taste

How To Make standing rib roast, potatoes & yorkshire pudding

  • Mixing mustards, sugar, and garlic in a bowl.
    The day or morning ahead: Mix mustards, sugar, and garlic.
  • Rubbing mustard mixture over the roast.
    Spread mixture over the top of the roast. Cover with plastic and refrigerate overnight.
  • Potatoes cubed in a bowl of water.
    If you want to prep the potatoes, you can peel and cut your potatoes ahead and leave in a bowl of salted water.
  • Scoring the top of the roast.
    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.
  • Cooked roast on a cutting board.
    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.
  • Roast covered with aluminum foil.
    Cover with foil and set aside to rest while preparing the Yorkshire pudding and potatoes. The roast will continue to cook to temp.
  • Removing the pan drippings.
    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.
  • Flour, salt, and pepper in a bowl.
    Pudding: In a large bowl, combine flour, salt, and pepper.
  • Milk and eggs combined in a bowl.
    Mix 1 cup of milk with the eggs in separate bowl, then add it to the flour.
  • Adding eggs to the flour.
    Whisk flour and egg mixture until thick, smooth batter forms.
  • Stirring in more milk.
    Stir in another 1½ cups of milk. Cover with plastic wrap. Let stand for half an hour.
  • Draining cooked potatoes.
    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.
  • Drizzling potatoes with drippings.
    Place cooked potatoes in a casserole pan in a single layer. Drizzle with 1/2 cup drippings.
  • Potatoes roasted in the oven.
    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.
  • Adding remaining milk to pudding batter.
    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.
  • Pouring drippings into cupcake tin.
    Evenly distribute the 3/4 cup drippings between the cups of a 12-muffin tin or two 6-muffin tins .
  • Muffin tins heating in the oven.
    Place muffin tins with drippings into oven for 5 mins. Take them out when they get very hot.
  • Pouring batter into heated drippings.
    Pour batter into the muffin tins to 1/3 full. The batter will sizzle in the hot drippings.
  • Yorkshire pudding hot out of the oven.
    Return to oven and bake until raised and browned; about 25 to 30 minutes. Serve hot.
  • Heating roasting pan with extra pan drippings.
    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.
  • Cooking the flour in the drippings.
    Then add flour. Use a whisk to blend and scrape brown bits and flour from pan until flour is golden.
  • Adding wine to create gravy.
    Add stock and wine. Bring to a boil; whisk on medium heat until thickened. Season to taste.
  • Prepared gravy in a gravy boat.
    Set aside. Keep warm until ready to serve.