Standing Rib Roast With Horseradish Sauce And Yorkshire Pudding

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Traditional english fare. Delicious!!

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Steps

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Sprinkle roast with pepper , herbs , onions and garlic.

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Place fat side up on a rack set into a roasting pan.

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Roast in a preheated 350f oven for 2 hours or until a meat thermometer inserted in the thickest part registers 150f for medium , rare.

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Pour off fatty part of the drippings from roasting pan and use for pudding and sauce.

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Keep roast warm.

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For the pudding.

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Turn oven to 425f in a bowl , mix flour and salt.

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Add eggs and milk , beat with electric mixer until well blended.

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Pour 1 / 2 cup beef drippings or melted butter into a 9 x 13 x 2 inch pan.

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Tilt pan to cover bottom evenly.

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Pour batter into pan.

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Bake for 10 minutes , then lower temperature to 325f for 30 minutes.

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Bake until puffed and brown.

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Cut into squares to serve.

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For individual servings , divide batter between 8 greased custard cups or popover pan.

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Bake the same length of time.

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While pudding is baking , prepare sauce.

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In a 1 1 / 2 quart saucepan , heat drippings and stir in flour.

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Stir over low heat for 1.

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Ingredients

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beef rib roast, cracked pepper, dried marjoram, dried thyme, onions, garlic cloves, unsifted all-purpose flour, salt, eggs, milk, beef drippings, all-purpose flour, beef broth, half-and-half cream, white horseradish, salt and pepper, red onion