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standing rib roast, potatoes & yorkshire pudding

(2 ratings)
Blue Ribbon 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 of time, 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, boasting a zesty mustard crust 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 ratings)
yield 6 -8
prep time 1 Hr
cook time 4 Hr 5 Min
method Bake

Ingredients For standing rib roast, potatoes & yorkshire pudding

  • 2 Tbsp
    Dijon mustard
  • 2 Tbsp
    dry mustard
  • 2 Tbsp
  • 1 tsp
    garlic powder
  • 8 lb
    beef rib roast (four trimmed ribs)
  • salt and pepper
  • 2 c
    all-purpose flour
  • 1 tsp
  • 1 tsp
  • 3 1/2 c
    milk, divided
  • 4
  • 3/4 c
    drippings + bacon grease or oil
  • 3 lb
    potatoes, peeled and cut into 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 1/2 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 before: Mix mustards, sugar, and garlic.
  • Rubbing mustard mixture over the roast.
    Spread the 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 ahead of time, you can leave the peeled and cut chunks in a bowl of salted water.
  • Scoring the top of the roast.
    The day of: Preheat the oven to 450 degrees F. 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 minutes. Reduce the heat to 325 degrees F. Roast approximately 1½ to 2 hours, basting every 15 mins, or until it reaches 135 degrees F for medium rare. Move roast to the cutting board.
  • Roast covered with aluminum foil.
    Cover the roast with foil and set it aside to rest while preparing the Yorkshire pudding and potatoes. The roast will continue to cook to temperature.
  • 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 2 Tbsp + 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.
    To make the pudding, combine flour, salt, and pepper in a large bowl.
  • Milk and eggs combined in a bowl.
    In a separate bowl, mix 1 cup of the milk with the eggs. Then add it to the flour.
  • Adding eggs to the flour.
    Add the egg mixture to the flour and whisk until a 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.
    Meanwhile, prepare the potatoes. Place potatoes, a little salt, and water to cover into a large pot. Heat the oven to 400 degrees F. Bring water to a boil, and cook potatoes 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 minutes. Sprinkle with salt and pepper, to taste, once baked.
  • 15
    If you're going to cook the Yorkshire puddings with the potatoes, your oven should already be at temp. If not, heat the oven to 400 degrees F.
  • 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 into oven for 5 minutes. Take them out - they will be very hot.
  • Pouring batter into heated drippings.
    Pour the batter into the muffin tins until each is about 1/3 full. The batter will sizzle in the hot drippings.
  • Yorkshire pudding hot out of the oven.
    Return the tins to the oven and bake until the batter has raised and browned, about 25 to 30 minutes. Serve hot.
  • Heating roasting pan with extra pan drippings.
    Start the gravy once your puddings are in the oven. Heat the roasting pan (with the 2 tbsp of drippings still in it) on the stove over medium heat until hot.
  • Cooking the flour in the drippings.
    Add the flour. Use a whisk to blend and scrape any brown bits and flour from the bottom of the pan until flour is golden.
  • Adding wine to create gravy.
    Add the stock (and wine, if using). 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.