Monday, December 29, 2008

Standing Rib Roast and Yorkshire Pudding

Christmas dinner was standing rib roast. I had no idea what it was when I ordered it, but it was a last choice when my supply house said that neither goose nor duck were available. Anyway, my trusty old Reader's Digest cookbook, of garage sale fame when I was 15, helped me out. "Roast the standing rib roast using the second method and serve with Yorkshire pudding." Ack! One of those British puddings again, which are not custard, as we Americans think of pudding. But, hey, I was up for trying something new, and I knew that on Christmas Day, no one would give me a hard time.
Anyway, I was told to rub dry mustard, salt and pepper into the beef and let it stand on the counter for an hour. The second method of roasting is to roast at 450F for 15 minutes, then turn the oven down to 350F for the balance of the time, 15 minutes per pound. Mine was a 16 pound roast, and it was pretty. However, my dearly beloved decided that I couldn't lift the pan out of the oven alone, so he hauled it out and cut it before I got a pretty picture of it. He hacked it into pretty good chunks (so much for attractive slices), so, sorry folks; my photos are not that attractive.
The Yorkshire Pudding was surprisingly easy and good. Although the recipe called for spreading the batter around the roast and cooking it, I just couldn't bring myself to do so. I als
o wasn't as knowledgeable as Peter, and didn't know I could put it in muffin tins, so I put it in a pretty oval shaped baker to cook. It tasted like an egg bread; try it sometime!

Yorkshire Pudding

1 cup flour
1/2 tsp salt
1 cup milk

2 eggs

Beat the eggs until they are thick and light in color. In a separate bowl, combine the flour and salt, and whisk the milk into them until smooth. Beat the milk & flour combination into the eggs, pour into the baking pan of your choice, and bake at 450F for 15 minutes, then reduce the temperature to 350F for 10 minutes, until the pudding is a lovely golden color. My Yorkshire Pudding is next to my chunk of beef on this plate; I'll certainly make it again the next time I make beef (but I probably won't cook it in the beef pan then, either; I can't have my food touching each other).

Hope you're all recovering well from your holiday!

17 comments:

Paula said...

I love that you made the rib roast! Your hubby is so gallant; what a great knight to step in and not only lift the pan, but start the carving. I've never made Yorkshire pudding; it almost sounds like a baked dumpling. I LOVE your holiday glasses and plates, too. Will your elves stay home past New Year's? Happy New Year to you all!

Anette said...

Your meat looked about as alegant as ours after carving it, but I took a picture before.. What a good pile of meat! I had yorkshire puddings too, I'm trying to reach my yorkshire mother-in-law's level.. (It won't be this week) Happy New Year!

monica said...

The food looks great and I love your christmas glasses !
A very happy new year to you and your family - included Thor off course !!

Tatersmama said...

Like my dad used to say.. "you're just going to chew it anyway, so it doesn't matter if it's in chunks."

I've never tried to make proper yorkshire pudding, but I bought some ready-made once and they were pretty nasty and rubbery. My partners mother always made her own, and they were to die for, so I might give these a try... and surprise him!

Pam said...

Wow, what a feast you had. I've never made Yorkshire pudding but have always wanted to try it. I love rib roast - so good! Glad you had a Merry Christmas.

Ann's Fashion Studio said...

Everything looks so good. Sounds like you had a great Christmas. Wishing you all a Happy New Year!

Peter M said...

Hubby must have been starving...damn it no money shot of the Rib Roast.

It's one of my favourite meals, glad everyone enjoyed it.

prairierunner said...

One of my very favorite meals to cook!!

The Blonde Duck said...

You're so brave! I probably would have thrown myself on the floor, had a tantrum and demanded someone find me some brisket ASAP or there would be hell to pay.

noble pig said...

It came out great...I do want to try Yorkshire pudding...sounds yummy!

Pam said...

I am so impressed! I would be scared to death of a standing rib roast! I've got to try yorkshire pudding, it sounds yummy! Happy New Years!

Katherine Aucoin said...

One of these years I will make a stadning rib roast for Christmas. I enjoyed getting caught up on your blog. Looks like you and your family had a wonderful Christmas. I'm guessing your floor was completed in time. Your decorations look lovely. Happy New Year!

Channon said...

The beef sounds incredible. I actually like Yorkshire pudding...

Kevin said...

Roast beef with yorkshire pudding is one of my favorite meals. It looks good!

Paula said...

Hey Marjie, I'm back again. Wanted to let you know that Jan at Range Warfare just posted a lovely post about Yorkshire pudding. She includes some background history about it. What really made me think of you, though, is that she mentions that leftover pudding (if you ever had leftovers in your house!) can be used to make sandwiches or be spread with sweet stuff like lemon curd. I know you enjoy lemon curd, so I though you might like her post! Here's the link: http://range-warfare.blogspot.com/

Jan said...

Thanks for stopping by my blog, Margie. I'm so glad that you tried making Yorkshire pudding, it is delicious.

My mum always made hers in a baking tray, but I always find the muffin sized ones easier to cook. Try them next time, I think you will prefer them.

Have a very happy New Year.

Lakeland Jo said...

I was really interested to see what you served your beef and yorkshire pudding with. Over here in UK ( especially in the North) we would serve it with roast potatoes, cooked veg ( such as carrots cauliflower and peas), and gravy. Not forgetting the horseradish sauce too.
Your beef looked lovely.