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Roast Beef and Yorkshire Pudding

1 8 - 10 lb. rib roast (bone in)

Insert a meat thermometer into thickest part of meat. Place
fat side up in roasting pan and place in a 450*F oven for 15 -
20 minutes.
Reduce heat to 325*F and continue cooking until meat thermometer
registers desired doneness (see table below). Season half way
through cooking time. Remove and let stand for 15 minutes (cover with
foil) before carving.
Meanwhile prepare the Yorkshire Pudding as follows:

1 cup flour
1/2 tsp. salt
2 eggs, beaten
1 cup milk
2 tbsp. fat drippings from roast

Combine flour and salt. Beat eggs until thick, stir in milk. Make
a well in centre of flour mixture and pour in egg mixture. Beat at
low speed until smooth. Chill. (May be prepared ahead of time
while roast is cooking.)
Spoon some hot fat drippings into individual muffin pans or in a
9x13 inch pan. Heat until fat sizzles. Pour in batter and bake at
450*F for 15 - 20 minutes or until puffed and golden brown. Reduce
heat to 350*F and cook about 15 minutes more. Serve immediately
with roast beef.

Roasting Table

Well Done: 20 minutes per pound, or 160*F - 170*F on meat thermometer.
Medium: 15 minutes per pound, or 150*F - 160*F on meat thermometer.
Rare: 12 minutes per pound, or 130*F - 140*F on meat thermometer.

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