Thursday, September 15, 2005

British: Roast Beef and Yorkshire Pudding

This was cooked as medium. If you are having guests you might want to make sure they do not mind meat medium. Some people like their meat well-done only.

Roast Beef and Yorkshire Pudding

main dish, meats

5 lb beef rib roast
1 cup all-purpose flour
1 cup milk
2 eggs
1/2 teaspoon Salt

Place 5-pound beef rib roast fat side up on rack in shallow roasting pan.
Sprinkle with salt and pepper. Insert meat thermometer so tip is in center
of thickness part of beef and does not rest in fat. Do not add water.

Roast uncovered in 325°F oven to desired temperature

125°F to 130°F Rare about 1 3/4 hours
145°F to 150°F Medium about 2 1/4 hours

About two minutes before roast reaches desired temperature above , prepare
Yorkshire Pudding Batter. Heat square pan 9x9x2 inches or oblong baking
dish, 11x7x1 !/2 inches in oven.

When roast reaches desired temperature remove from oven; increase oven
temperature to 425°F. Transfer roast to platter; cover with aluminum foil.
Pour off 1/4 cup drippings from roasting pan; place drippings in heated
square pan. Pour in pudding batter. Bake until puffed and golden brown
about 25 minutes. Cut into squares; serve with beef.

Yorkshire Pudding Batter

Mix all ingredients with hand beater just until smooth.

Note: for easier carving, roast should be allowed to set about 20 minutes
when removed from oven. Meat continues to cook as it stands and to all this
the internal temperatures above are 5 to 10 degrees below the recommenced
temperature for rare and medium beef.

Contributor: Betty Crockers's International Cookbook, 1980

Yield: 8 servings

NYC Nutrilink: N0^00000,N5662^20081,N75^01081,N124^01134
NYC Nutrilink: N218^02047

** Exported from Now You're Cooking! v5.66 **

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