Roast Beef and Yorkshire Pudding

Serves: 8
Total Calories: 891


4 pounds standing beef rib roast or any other kind of rib roast
2 tablespoons vegetable oil
3/4 cup flour, stirred
1/2 teaspoon salt
3/4 cup milk
1 tablespoon water
2 eggs


Place beef, fat side up, in roasting pan, and coat with oil. For rare beef, roast at 450 degrees for 1 1/4 hours (130 to 140 degrees F. internal temperature). Baste meat frequently.
Meanwhile, to prepare batter for Yorkshire Pudding, sift flour and salt into medium mixing bowl. Make a well in center and add milk and water gradually, beating with wooden spoon. In separate bowl, beat eggs until fluffy add to flour mixture and beat until bubbles rise to surface. Refrigerate for 30 minutes. When meat is cooked, remove roast from pan and place on warm platter cover with foil allow to stand 25 minutes before carving.
Immediately bake Yorkshire Pudding. To do so, skim all but about 3 tablespoons fat from hot pan, leaving meat juices in pan. Beat batter once more and pour quickly into hot cooking pan. Bake, without opening oven door, at 450 degrees F. for 10 minutes reduce heat to 350 degrees F. and bake for 15 minutes longer, until pudding rises and is golden brown. Serve immediately with slices of juicy roast beef.

Nutritional Facts:

Serves: 8
Total Calories: 891
Calories from Fat: 628

This Roast Beef and Yorkshire Pudding recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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