Ingredients
- Yorkshire Pudding:
- 7-8 lbs. Prime rib (3-4 ribs)
- 2 c. sifted flour
- 1 tsp. salt
- 2 c whole milk(do not use nonfat or lowfat)
- 4 eggs
- 8 tbsp. hot fat drippings to bake in.
Preparation
Step 1
Put rack in large roasting pan. Rub roast with salt and cracked pepper.
2
(If roast is large (7 ribs) cut through middle into 2 pieces and roast in separate pans.)
3
Sear in 500 degree oven for 20-30 min. or until well-browned. Reduce heat quickly to 325 degrees.
4
For rare: 16-18 minutes per pound.
5
Medium: 18-22 minutes per pound.
1
Sift together into a bowl 2 cups sifted flour and 1 tsp. salt. Slowly stir in 2 cups milk (whole milk only), beating vigorously until smooth. Add 4 eggs, one at a time, beating for a minute with a rotary beater after each addition to make a creamy batter. Cover the bowl with a dry towel and chill the batter for at least 2 hours.
2
Spoon 8 tablespoons hot fat drippings from prime rib roast into a large rectangle pyrex dish and put in the oven until the drippings are sizzling hot.
3
Beat the chilled batter vigorously a few times and pour it into the hot pan. Bake the pudding in 450 degrees for about 15 minutes. When the pudding has risen, reduce temperature to 350 degrees and bake it for 10-15 min. more, until light, crisp and brown.
4
Cut pudding into squares and serve.