Standing Rib Roast with Madeira Sauce and Herbed Yorkshire Puddings

Randy Mayor; Lydia DeGaris-Pursell

Yorkshire pudding, a holiday classic for generations, derives its name from the Yorkshire region of northern England. Let the roast rest while you finish the sauce and make the puddings; it will be easier to carve.

Yield: 12 servings (serving size: 3 ounces beef, 2 tablespoons sauce, and 1 pudding)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 304
  • Calories from fat: 38%
  • Fat: 12.8g
  • Saturated fat: 5g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 29g
  • Carbohydrate: 16.1g
  • Fiber: 0.6g
  • Cholesterol: 106mg
  • Iron: 3.5mg
  • Sodium: 410mg
  • Calcium: 58mg

Ingredients

  • Roast:
  • 1 (5-pound) French-cut rib-eye roast, trimmed
  • 1 garlic clove, halved
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • Sauce:
  • 1 cup water
  • 2 tablespoons all-purpose flour
  • 1/2 cup Madeira wine
  • 1/2 cup beef broth
  • 1/2 teaspoon black pepper
  • Puddings:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 1/2 cups 1% low-fat milk
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon grated lemon rind
  • 5 large egg whites
  • 2 large eggs

Preparation

  1. Preheat oven to 450°.
  2. To prepare roast, rub roast on all sides with garlic. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place roast, fat side up, on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of roast. Bake at 450° for 25 minutes. Reduce oven temperature to 300° (do not remove roast from oven); bake an additional 1 1/2 hours or until thermometer registers 145° (medium) or desired degree of doneness. Place roast on a platter; let stand while finishing sauce and Yorkshire puddings. Reserve 1 1/2 tablespoons drippings from pan for puddings; set aside.
  3. To prepare sauce, wipe the remaining drippings from pan with paper towels, leaving brown bits on the bottom of pan. Combine the water and 2 tablespoons flour in a small bowl. Add Madeira to pan, and bring to a boil over medium-high heat, scraping bottom of pan with a wooden spoon to loosen brown bits. Add flour mixture; cook for 1 minuteor until slightly thick. Stir in broth and 1/2 teaspoon pepper; cook 2 minutes. Keep warm.
  4. Preheat oven to 450°.
  5. To prepare puddings, coat 12 muffin cups with reserved pan drippings. Lightly spoon 1 1/2 cups flour into dry measuring cups, and level with a knife. Combine 1 1/2 cups flour, 1 teaspoon salt, and 3/4 teaspoon pepper in a medium bowl. Gradually add milk, stirring with a whisk until smooth. Add thyme and remaining ingredients to bowl, stirring with a whisk until smooth. Spoon batter into prepared cups. Bake at 450° for 15 minutes. Reduce oven temperature to 375° (do not remove puddings from oven); bake an additional 15 minutes or until golden.
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