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.
1 (5-pound) French-cut rib-eye roast, trimmed
1 garlic clove, halved
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup water
2 tablespoons all-purpose flour
1/2 cup Madeira wine
1/2 cup beef broth
1/2 teaspoon black pepper
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
How to Make It
Preheat oven to 450°.
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.
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.
Preheat oven to 450°.
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.
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.
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).
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.
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