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Roast Beef & Yorkshire Pudding
one 5 pound of standing rib roast
salt and pepper
1 cup of sifted flour
2 eggs
1 cup of milk |
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Rub the roast with salt and pepper to taste, then place on a rack in a baking pan. Bake at 450ºF. for 25 minutes. Reduce oven temperature to 300ºF. and bake for 16 to 18 minutes per pound longer. Sift the flour with 1/2 teaspoon of salt, then stir in the eggs and milk. Beat until smooth, then refrigerate the batter for at least 1 hour. Remove the roast from the oven. Increase oven temperature to 450ºF. Spoon 3 tablespoons of beef drippings into a 12x8 inch pan and heat pan in oven until drippings are smoking. Pour in the batter. Bake for 15 minutes or until puffy and browned. Cut in squares and serve immediately. 6 servings
 
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