Standing Rib Roast, potatoes & Yorkshire pudding
I promise to add real pictures of the process after Christmas.
8 lbbeef rib roast –four trimmed ribs
2 Tbspdijon mustard
2 Tbspdry mustard
1 tspgarlic powder
·salt and pepper
2 cbeef broth (or 1.5 cups broth + 1/2 cup red wine.)
3 lbpotatoes, peeled and cut in large chunks
1/2 cdrippings from standing rib roast
3/4 crest of drippings + bacon grease or oil
How to Make Standing Rib Roast, potatoes & Yorkshire pudding
- The day or morning ahead: Mix mustards, sugar, and garlic. Spread mixture over the top of the roast. Cover with plastic and refrigerate overnight. (You can peel and cut your potatoes ahead and leave in a bowl of salted water.)
- 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. 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. Cover with foil and set aside. Roast will continue to cook to temp. Rest it for 15 minutes before carving.
- Pour all but 2 T 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.
- Pudding: In a large bowl, combine flour, salt, and pepper. Mix 1 cup of milk with the eggs in separate bowl, then add it to the flour. Whisk flour and egg mixture until a thick, smooth batter forms. Stir in another 1½ cups of milk. Cover with plastic wrap. Let stand for half an hour.
- 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.
- Place cooked potatoes in casserole in a single layer. Drizzle with 1/2 cup drippings. Roast in the oven until crispy and golden brown, about 30-45 mins.
- Heat oven to 400°. If you're going to cook the Yorkshire puddings with the potatoes, your oven should already be at temp.
- 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.
- Evenly distribute the 3/4 cup drippings between the cups of a 12-muffin tin or two 6-muffin tins .
- Place muffin tins with drippings into oven for 5 mins. Take them out when they get very hot.
- Pour batter into the muffin tins to 1/3 full. The batter will sizzle in the hot drippings. Return to oven and bake until raised and browned, about 25 to 30 minutes. Serve hot.
- GRAVY: Start this once your puddings are in the oven. Heat roasting pan (with the 2 T of drippings in it) on stove over medium heat until hot, then add flour. Use whisk to blend and scrape brown bits & flour from pan until flour is golden. Add stock and wine. Bring to a boil; whisk on med heat until thickened. Season to taste. Set aside - keep warm until ready to serve.