Standing Rib Roast, Potatoes & Yorkshire Pudding
By
Betsy Wolfe
@Wolfebets
16
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
Ingredients
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FOR RIB ROAST
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8 lbbeef rib roast, four trimmed ribs
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2 TbspDijon mustard
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2 Tbspdry mustard
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2 Tbspsugar
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1 tspgarlic powder
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·salt and pepper
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YORKSHIRE PUDDING
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1 tspsalt
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1 tsppepper
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2 call-purpose flour
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4eggs
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3 1/2 cmilk; divided
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3/4 crest of drippings + bacon grease or oil
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POTATOES
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3 lbpotatoes, peeled and cut in large chunks
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1/2 cdrippings from standing rib roast
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·salt and pepper, to taste
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GRAVY
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2 Tbspall-purpose flour
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2 cbeef broth (or 1.5 cups broth + 1/2 cup red wine)
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·salt and pepper, to taste
How to Make Standing Rib Roast, Potatoes & Yorkshire Pudding
- Heat oven to 400. If you're going to cook the Yorkshire puddings with the potatoes, your oven should already be at temp.