Beef Rib Roast With Yorkshire Pudding

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6 servings (serving size: 3 ounces meat and 2 tablespoons broth)


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2 tablespoons low-sodium Worcestershire sauce
1 (3-pound) boneless rib eye roast
1 teaspoon salt
1/2 teaspoon pepper
Vegetable cooking spray
1 large onion, quartered
2 medium carrots, cut into 1-inch pieces
1 1/4 cups water
1 (10 1/2-ounce) can beef broth, undiluted


Brush Worcestershire sauce over roast (do not trim fat); sprinkle with salt and pepper. Place roast, fat side up, on a rack coated with cooking spray; place rack in a roasting pan. Arrange onion and carrots on rack around roast. Insert meat thermometer into thickest portion of roast. Bake at 325° for 1 1/2 hours or until thermometer registers 130° (rare) to 160° (medium). Place roast on a serving platter; cover with aluminum foil. Set roasted vegetables aside.

Reserve 1 tablespoon drippings from pan for Yorkshire Pudding; set aside. Wipe remaining drippings from pan with paper towels, leaving browned bits on bottom of pan. Add roasted vegetables, water, and broth to pan; bring to a boil over medium-high heat, scraping bottom of pan with a wooden spoon to loosen browned bits. Cook 15 minutes or until broth is reduced to 1 cup. Remove from heat; discard vegetables.

Slice the roast thinly; serve with broth and Yorkshire Pudding.

Created date

October 2003

Nutritional Information

Calories 353
Caloriesfromfat 29 %
Fat 11.3 g
Satfat 4.3 g
Monofat 4.9 g
Polyfat 0.4 g
Protein 52 g
Carbohydrate 7.7 g
Fiber 1.5 g
Cholesterol 127 mg
Iron 3.8 mg
Sodium 848 mg
Calcium 25 mg