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Beef Rib Roast with Yorkshire Pudding
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Prep Time:
20 minutes
Total Time:
4 hours
Impress your guests with a quick and easy holiday beef roast paired with a traditional English pudding. Only 20 minutes prep needed before popping it in the oven!
Ingredients:
  • 1 beef rib roast (small end), 4 to 6 lb
  • 1/4 teaspoon pepper
  • Vegetable oil, if necessary
  • 1 cup Gold Medal™ all-purpose flour
  • 1 cup milk
  • 2 eggs
Instructions:
  • Preheat your oven to 350°F. Line a shallow roasting pan with foil for easy cleanup. Place the beef in the pan with the fat side up, sprinkle with 1/2 teaspoon of salt and pepper. Insert an ovenproof meat thermometer into the center of the thickest part of the beef, avoiding the fat or bone. Do not add water.
  • For medium-rare, bake until the thermometer reads 135°F, about 1 hour 45 minutes to 2 hours 15 minutes. Let the beef rest covered with foil on a carving board for 15 to 20 minutes until the thermometer reads 145°F. This allows the temperature to rise by 10°F and makes carving easier. For medium, bake uncovered until the thermometer reads 150°F, about 2 hours 15 minutes to 2 hours 45 minutes. Allow the beef to rest covered with foil for 15 to 20 minutes until the thermometer reads 160°F.
  • Prepare Yorkshire Pudding while beef is resting. Combine pan drippings with oil to make 1/4 cup. Pour into a 9-inch square pan and heat in the oven. Increase oven temperature to 450°F. In a bowl, whisk flour, milk, 1/2 teaspoon salt, and eggs until smooth. Pour batter into the hot pan. Bake for 18 to 23 minutes until golden and puffy (the pudding will deflate slightly after baking). Cut into squares and serve hot with beef.

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