Roast Beef With Yorkshire Pudding
Yield: 10 to 12 servings
- 1 (9- to 10-pound) standing rib roast
- Coarsely ground black pepper
- Individual Yorkshire Puddings
- Score roast in a diamond pattern, making cuts about 1/4-inch deep in fat. Sprinkle roast with salt and pepper.
- Place roast, fat side up, on a rack in a shallow roasting pan. Insert meat thermometer in roast, if desired.
- Bake roast, uncovered, at 450° for 15 minutes; reduce heat to 300°, and continue baking until desired degree of doneness: about 2 1/2 hours or 140° (rare); about 3 1/2 hours or 160° (medium).
- Transfer roast to a warm platter, reserving 1/4 cup clear pan drippings for Individual Yorkshire Puddings. Let roast stand 20 minutes before slicing. Serve with Individual Yorkshire Puddings.
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