Classic Beef Rib Roast With Individual Yorkshire Puddings

Prep Time: 10 minutes
Cooking Time: 2½ hours for medium rare doneness

• 6 to 8 lb. well-trimmed beef rib roast (2 to 4 ribs), small end, chine bone removed

Seasoning:

• 6 large cloves garlic, crushed
• 1½ teaspoon dried thyme leaves
• 1 teaspoon cracked black pepper

Puddings:

• 1 cup milk
• 2 eggs
• 2 Tablespoons butter, melted, divided
• 1 cup all-purpose flour
• 2 Tablespoons snipped fresh chives
• ¼ teaspoon dried thyme leaves
• ¼ teaspoon salt

 

- Roasting Timetable

- Four Easy Steps To A Perfect Beef Roast!

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Heat oven to 350°F. Combine seasoning ingredients. Press evenly into surface of beef roast. Prepare roast as directed in Four Easy Steps (see above). Roast in 350°F oven approximately 2¼ to 2½ hours for medium rare; 2¾ to 3 hours for medium.

Meanwhile combine flour, chives, thyme and salt. In second bowl, whisk milk with eggs; gradually add to flour mixture, beating until smooth. (Refrigerate up to 1 hour, if desired.) Spoon ½ teaspoon melted butter into each of 12 medium muffin cups; tip pan to coat bottoms.

Remove roast when thermometer registers 135°F for medium rare, 150°F for medium. Tent and let stand as directed in Four Easy Steps (see above).

Immediately after removing roast, increase oven temperature to 450°F. Fill each muffin cup halfway with batter. Bake puddings in 450°F oven 15 to 18 minutes or until puffed and golden. Carve roast into slices; season with salt. Serve immediately with puddings. Makes 8 to 12 servings.

TIPS:
*Yorkshire puddings resemble popovers and are excellent topped with beef gravy.
*This roast is an excellent choice for carving at the table for a formal dinner.
*For a quick seasoning, use McCormick's Garlic Pepper.
*When purchasing this roast, check with the meat cutter to be sure the chine bone has been removed. (If not, carving will be a mess!)

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Michigan Beef Industry Commission
2145 University Park Drive, suite 300
Okemos, Michigan 48864
(517)347-0911 FAX: (517)347-0919
MIBeef@aol.com