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Beef Rib Roast With Yorkshire Pudding

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


  • 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
  • Yorkshire Pudding

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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