standing rib roast, potatoes & yorkshire pudding

How To Make standing rib roast, potatoes & yorkshire pudding

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  1

  The day before: Mix mustards, sugar, and garlic.
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  2

  Spread the mixture over the top of the roast. Cover with plastic and refrigerate overnight.
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  3

  If you want to prep the potatoes ahead of time, you can leave the peeled and cut chunks in a bowl of salted water.
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  4

  The day of: Preheat the oven to 450 degrees F. Set the roast in a heavy, shallow roasting pan, rib-side down. With small, sharp knife, score the top fat and sprinkle with salt and pepper.
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  5

  Roast for 15 minutes. Reduce the heat to 325 degrees F. Roast approximately 1½ to 2 hours, basting every 15 mins, or until it reaches 135 degrees F for medium rare. Move roast to the cutting board.
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  6

  Cover the roast with foil and set it aside to rest while preparing the Yorkshire pudding and potatoes. The roast will continue to cook to temperature.
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  7

  Pour all but 2 Tbsp of the fat and juices from the roasting pan into a bowl. (If your roast was too dry to give enough drippings, just add bacon grease, butter, or oil to the drippings to equal 2 Tbsp + 1/2 cup + 3/4 cup. Set 1/2 cup and 3/4 cup drippings aside for the potatoes and pudding.
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  8

  To make the pudding, combine flour, salt, and pepper in a large bowl.
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  9

  In a separate bowl, mix 1 cup of the milk with the eggs. Then add it to the flour.
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  10

  Add the egg mixture to the flour and whisk until a thick, smooth batter forms.
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  11

  Stir in another 1½ cups of milk. Cover with plastic wrap. Let stand for half an hour.
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  12

  Meanwhile, prepare the potatoes. Place potatoes, a little salt, and water to cover into a large pot. Heat the oven to 400 degrees F. Bring water to a boil, and cook potatoes for 8 minutes. Drain.
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  13

  Place cooked potatoes in a casserole pan in a single layer. Drizzle with 1/2 cup drippings.
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  14

  Roast in the oven until crispy and golden brown, about 30-45 minutes. Sprinkle with salt and pepper, to taste, once baked.
• 15

  If you're going to cook the Yorkshire puddings with the potatoes, your oven should already be at temp. If not, heat the oven to 400 degrees F.
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  16

  Continue with the pudding: Gradually stir some of the remaining 1 cup milk into the waiting batter until it becomes the thickness of heavy cream. You may not need all of the milk.
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  17

  Evenly distribute the 3/4 cup drippings between the cups of a 12-muffin tin or two 6-muffin tins.
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  18

  Place muffin tins into oven for 5 minutes. Take them out - they will be very hot.
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  19

  Pour the batter into the muffin tins until each is about 1/3 full. The batter will sizzle in the hot drippings.
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  20

  Return the tins to the oven and bake until the batter has raised and browned, about 25 to 30 minutes. Serve hot.
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  21

  Start the gravy once your puddings are in the oven. Heat the roasting pan (with the 2 tbsp of drippings still in it) on the stove over medium heat until hot.
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  22

  Add the flour. Use a whisk to blend and scrape any brown bits and flour from the bottom of the pan until flour is golden.
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  23

  Add the stock (and wine, if using). Bring to a boil; whisk on medium heat until thickened. Season to taste.
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  24

  Set aside. Keep warm until ready to serve.
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