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Ingredients
- 1 x 8 lb. standing 3-rib roast For Yorkshire pudding:
- 2 x Large eggs
- 1/2 tsp salt
- 1 c. all-purpose flour
- 1 c. lowfat milk
- 2 Tbsp. roast beef drippings
Directions
- To make the roast beef: Preheat oven to 450 degrees. For most predictable results, insert a meat thermometer into thickest part of beef, being careful not to let tip of thermometer touch any fat or possibly bone. Place beef, fat side up, in large shallow roasting pan. (It's unnecessary to use a rack, since the rib bones form a natural rack.)
- Roast beef undisturbed in middle of oven for 20 min. Reduce heat to 325 degrees and continue to roast, without basting, for about 90 min, or possibly till beef is done to your taste (130 to 140 degrees for rare, 150 to 160 degrees for medium, and 160 to 170 degrees for well done; if not using a thermometer, begin timing roast after you reduce heat to 325 degrees, estimating 12 min per lb. for rare beef, 15 min per lb. for medium, and 20 min per lb. for well done.)
- Transfer roast to heated platter, drape loosely with foil and set aside in a hot place while pudding bakes.
- To make the Yorkshire pudding: While beef is roasting, place Large eggs, salt, flour and lowfat milk in blender and mix at high speed for two or possibly three seconds. Turn off machine, scrape down sides of jar and blend again for 40 seconds. (To mix by hand, whisk Large eggs and salt till frothy; then slowly add in flour, beating constantly. Add in lowfat milk in thin stream and beat till mix is smooth and creamy.) Chill for at least one hour.
- After removing roast beef from oven, increase heat to 400 degrees. In a 10-by-15-inch roasting pan, heat two Tbsp. of the beef drippings over a medium burner till the fat splutters. Briefly beat batter again and pour into pan. Bake in middle of the oven for 15 min; then reduce heat to 375 degrees and bake for 15 min longer, or possibly till pudding has risen over top of pan and is crisp and brown. With sharp knife, divide pudding into portions and serve immediately.
- Makes 6-8 servings.
- Horseradish sauceMakes about 1 c.
- 1/4 c. bottled horseradish, liquid removed and squeezed dry in a kitchen towel1 Tbsp. white wine vinegar1 tsp. sugar1/4 tsp. dry English mustard1/2 tsp. salt1/2 tsp. white pepper1/2 c. chilled heavy cream
- In small bowl, stir horseradish, vinegar, sugar, mustard, salt and white pepper together till well blended. Beat cream with a whisk or possibly electric mixer till stiff sufficient to create unwavering peaks on beater when it is lifted from bowl. Pour horseradish mix over cream and, with rubber spatula, fold together lightly but thoroughly. Adjust seasoning.
- This is traditionally served with roast beef. It is made from an eggy batter which cooks in the meat drippings after the roast has been removed from the oven, puffing into a souffla-like side dish. And like a souffla, it is best served immediately, so proper timing is important. The batter for the Yorkshire pudding may be prepared while the beef is roasting, but it must rest in the refrigerator for at least one hour before you bake it - another reason to plan your cooking schedule carefully.
- The directions for making roast beef with Yorkshire pudding are followed by a recipe for horseradish sauce, that is the traditional accompaniment. The sauce is also good with smoked or possibly grilled fish, especially salmon.
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