For the roast:
3-to-4-rib roast of beef, approximately 8 to 10 pounds
2 tablespoons unsalted butter
¼ cup all-purpose flour
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
For the pudding:
3/4 c all-purpose flour
1/2 tsp salt
3/4 c milk
1/2 c pan drippings from prime rib roast
Every year for Christmas, my family would celebrate with a standing rib roast, mashed potatoes, gravy, and Yorkshire Pudding. My grandpa would stand over the hot stove and make the pudding, a recipe that had been passed down from his mother. Try your hand at it!
Beef Rib Roast recipe:
- 2-3 hours before cooking, take the roast out of the fridge.
- Oven preheats to 450.
- Take your butter and massage it into the ends of the roast. Mmmm.
- In a small bowl, stir flour, salt and pepper together. Rub the mixture on the meat, all of it.
- In a shallow roasting pan, set the rib-side-down roast and put that baby in the oven. Roast the beast for about 20 to 30 minutes (you want it nicely browned). Turn the oven temp down to 350 and keep roasting. Baste your beast every 15 or 20 minutes. You’ll know it’s done when it has an internal temperature of, at least, 125 degrees (that’s medium-rare) on an instant-read thermometer. Here’s the important part: let your beast rest for 20 minutes on a cutting board. It’s been through a lot. Carve away!
Yorkshire Pudding recipe:
- Remove your roast from the oven. Move the meat to a cutting board and tent it with foil. Heat oven to 450˚ F.
- In a bowl, sift together the flour and salt. In a larger bowl, beat the eggs and milk until foamy. Incorporate the dry ingredients.
- Measure pan drippings, reserving any extra to make gravy. Return the drippings to the pan. Heat in oven til sizzling hot (if they aren’t already). Once sizzling, take the pan out of the oven and pour in the batter.
- Put the pan back in oven and cook. It should puff up immediately. Bake until dry, 15 to 20 min. Watch it closely, so it doesn’t burn.
- Use the rest of your pan drippings to make some kickass gravy and drizzle it all over….