4 – 6 lb beef rib roast
Salt & Pepper
Place roast fat side up, on a rack in an open roasting pan.
Set garlic cloves to taste in the fat on the top.
DO NOT ADD WATER AND DO NOT COVER.
Roast at 325 degrees F to desired doneness. Allow 23-25 mins/lb for rare; 27-30 mins/lb for medium and 32-25 mins/lb for well done.
Roasts are more easily carved if they stand 15 to 20 mins after removing from the oven. Roasts do continue to cook after removal from the oven.
Yorkshire Pudding:
Now, let’s do something about holding all the extra gravy. A rib roast without individual Yorkshire puddings is like eggs without bacon. You just know something is missing.
You will need:
One cup of sifted flour
1/8 teaspoon of salt
2 eggs
1 cup of milk
2 tablespoons of drippings (to be divided)
About fifteen minutes before the roast is done, increase the oven temperature to 400 F
Sift together flour and salt
Beat eggs and combine with milk
Slowly, add dry ingredients beating constantly
Remove the roast from the oven and spoon off about ¼ cup of clear, hot beef drippings
Place ½ teaspoon of beef drippings in each of 12 pre heated large muffin pans
Pour about 2 tablespoons pudding batter into each
Bake for 30 minutes or until golden brown. Serve with roast
There, now add some garden vegetables and you’re set for that hungry crew
