Standing Rib Roast with Yorkshire Pudding and Fresh Horseradish

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Standing Rib Roast with Yorkshire Pudding and Fresh Horseradish
Serving Size:10|Prep Time:1day|Cook Time:2hours
Standing Rib Roast with Yorkshire Pudding and Fresh Horseradish

Ingredients

Yorkshire Pudding
  • 4 large eggs
  • 1 cup all-purpose flour +1 tablespoon
  • 3/4 cup whole milk
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/4 teaspooon pepper
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup canola oil
  • 1/2 cup beef drippings with oil for the muffin tin or baking dish
Roast
  • 5-6 pounds beef rib roast cut with 3 ribs
  • 2 tablespoons olive oil
  • 4 cloves garlic peeled and finely chopped
  • 2 tablespoons fresh tarragon leaves minced
  • 1/2 teaspoon dried mustard
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
Horseradish
  • 6-8 inch piece fresh horseradish root peeled and grated

Directions

Print Recipe
Yorkshire Pudding
  1. Day prior, whisk eggs, flour, milk, water, salt, pepper and nutmeg in a bowl. Cover and rest overnight in the refrigerator. Next day, bring to room temp while roasting the beef.
  2. When ready to bake, preheat oven to 450°F and place oven rack in center.
  3. Measure 1 tablespoon canola oil and combine with the roast drippings. Spoon the combined oil and roast drippings evenly into 12 standard muffin cups. For a 9 x 13 Pyrex dish, use ½ cup oil and the drippings.
  4. Place muffin tin or Pyrex dish on a parchment-lined baking tray and bake about 7–8 minutes, or until the oil begins to smoke.
  5. Remove from the oven, and fill each muffin cup 2/3 full with batter. If using the Pyrex dish, fill 1/4 full. Bake for 15 minutes, or until the tops brown and cease to rise. Don’t open the door. Lower the heat to 375°F and bake about 15 minutes. Serve Yorkshire Pudding with beef and grated horseradish.
Roast
  1. Day prior, measure the oil, garlic, tarragon and mustard into large bowl, whisk to combine.
  2. Add the roast to the bowl. Roll and spoon the flavored oil over the meat. Sprinkle salt and pepper over the roast, cover and refrigerate overnight.
  3. When ready to make, preheat oven to 475°F.
  4. Bones down, set the roast in a pan. Roast for 15 minutes then lower temperature to 325°F. Roast until the internal temperature reaches 145°F or desired doneness. About 20 minutes per pound. Remove, cover loosely and let stand for 20 minutes in a warm place.
  5. Pour the oil and drippings from the roasting pan into a heat-proof measuring cup to use for cooking the Yorkshire Pudding.

Chef's Narrative

Plan a few days ahead to properly flavor and prepare the components for this festive dish. While the meat is resting, pop the pudding in the oven, grab the horseradish and voilà!

Recipe Substitutions

N/A
Nutrition Facts:
Total Calories Per Serving: 670, Total Fat: 55g, Saturated: 20g, Trans Fat: 0g, Sodium: 420mg, Potassium: 69mg, Carbohydrate: 11g, Dietary Fiber: 0g, Protein: 35g
Allergens:
Milk, Wheat

Directions

Print Recipe
Yorkshire Pudding
  1. Day prior, whisk eggs, flour, milk, water, salt, pepper and nutmeg in a bowl. Cover and rest overnight in the refrigerator. Next day, bring to room temp while roasting the beef.
  2. When ready to bake, preheat oven to 450°F and place oven rack in center.
  3. Measure 1 tablespoon canola oil and combine with the roast drippings. Spoon the combined oil and roast drippings evenly into 12 standard muffin cups. For a 9 x 13 Pyrex dish, use ½ cup oil and the drippings.
  4. Place muffin tin or Pyrex dish on a parchment-lined baking tray and bake about 7–8 minutes, or until the oil begins to smoke.
  5. Remove from the oven, and fill each muffin cup 2/3 full with batter. If using the Pyrex dish, fill 1/4 full. Bake for 15 minutes, or until the tops brown and cease to rise. Don’t open the door. Lower the heat to 375°F and bake about 15 minutes. Serve Yorkshire Pudding with beef and grated horseradish.
Roast
  1. Day prior, measure the oil, garlic, tarragon and mustard into large bowl, whisk to combine.
  2. Add the roast to the bowl. Roll and spoon the flavored oil over the meat. Sprinkle salt and pepper over the roast, cover and refrigerate overnight.
  3. When ready to make, preheat oven to 475°F.
  4. Bones down, set the roast in a pan. Roast for 15 minutes then lower temperature to 325°F. Roast until the internal temperature reaches 145°F or desired doneness. About 20 minutes per pound. Remove, cover loosely and let stand for 20 minutes in a warm place.
  5. Pour the oil and drippings from the roasting pan into a heat-proof measuring cup to use for cooking the Yorkshire Pudding.

Chef's Narrative

Plan a few days ahead to properly flavor and prepare the components for this festive dish. While the meat is resting, pop the pudding in the oven, grab the horseradish and voilà!

Recipe Substitutions

N/A
Nutrition Facts:
Total Calories Per Serving: 670, Total Fat: 55g, Saturated: 20g, Trans Fat: 0g, Sodium: 420mg, Potassium: 69mg, Carbohydrate: 11g, Dietary Fiber: 0g, Protein: 35g
Allergens:
Milk, Wheat

Ingredients

Yorkshire Pudding
  • 4 large eggs
  • 1 cup all-purpose flour +1 tablespoon
  • 3/4 cup whole milk
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/4 teaspooon pepper
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup canola oil
  • 1/2 cup beef drippings with oil for the muffin tin or baking dish
Roast
  • 5-6 pounds beef rib roast cut with 3 ribs
  • 2 tablespoons olive oil
  • 4 cloves garlic peeled and finely chopped
  • 2 tablespoons fresh tarragon leaves minced
  • 1/2 teaspoon dried mustard
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
Horseradish
  • 6-8 inch piece fresh horseradish root peeled and grated
 

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