Standing Rib Roast with Madeira Sauce and Herbed Yorkshire Puddings

  • mrmacrae73 Posted: 12/25/09
    Worthy of a Special Occasion

    I only made the Yorkshire puddings from this recipe. I used the the other cooking light Herb-Crusted Standing Rib Roast recipe (5-star) instead. The puddings were great but next time I will brush the top with some drippings after they rise and broil for just one minute. This will add a little more flavor (and unfortunately a little more fat).

  • Melosa09 Posted: 08/12/09
    Worthy of a Special Occasion

    This is by far the most elegant and impressive meal I've ever made. I served the roast and Yorkshire puddings for a British-themed Christmas Eve dinner. I used regular muffin tins for the puddings and they still puffed up beautifully. My only problem was the fact that the roast itself was so expensive, but I will still make this for special occasions.

  • ambsiehencho Posted: 01/17/12
    Worthy of a Special Occasion

    For a "light" recipe, the puddings were divine! The puffed up gorgeously and had a wonderful chew to them. Would have never guessed they were low in fat.

  • MinnieCat Posted: 03/31/12
    Worthy of a Special Occasion

    I never made rib roast or Yorkshire pudding before. Being the child of Eastern European parents I get critiqued on my cooking skills all the time...but not this time. I made if for Christmas and I didn't hear a single complaint. Not even my mother. It was so delicious and impressive to look at. I was nervous about the Yorkshire pudding and how it would taste.... but it complimented the meal perfectly. As another reader said the roast was very expensive but for a special occasion it was well worth the cost.


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