Standing Rib Roast

May I take this opportunity to say that if you have never tried Yorkshire pudding you are definitely missing a culinary delight. Not a healthy treat but it’s worth hearing the slowing of your blood to pop one of these bad boys in your mouth.

If you look through cookbooks or browse the web for Yorkshire pudding recipes you will find many different approaches. My plan was to try Laquet’s recipe which had been handed down to her by her grandfather.

Unfortunately, we did not have Yorkshire beer or even a hardy beer in the house to make her recipe. I will do this one at another time though! Here is the version I used…simple and tasty.

Get out your blender. Measure in 1 cup of milk, 2 eggs and ½ teaspoon salt. Blend for 15 to 30 seconds. Add one cup all purpose flour and blend two minutes. Note: We didn’t have whole milk, which the recipe calls for, and I used a part 1% milk and part half-and-half (that we happened to have for making Kahlua and cream. )



Now let it sit, in the blender at room temp for a half hour.




The rib roast we bought was small but it’s just the two of us eating dinner most of time. Tristan joined us for dinner last night though. Preheat oven to 350 degrees. Using a shallow roast pan, stand the roast up using the ribs as a rack. We used a meat probe and set it for 140 degrees because we all like it rare. Bloody is fine. As a matter of fact, it was almost done when Doug put it in the oven.

Meanwhile I started the potatoes boiling in salted water. Get a bowl ready with some milk, half-and-half, a tablespoon butter and a tiny bit of salt. Place the contents of the bowl in a saucepan or microwave so the milk mixture is warm when the boiled potatoes are tipped in. Set aside.

When the rib roast is done to your liking, pull out of the oven and remove to a cutting board or platter.

Let’s go back to the Yorkshire pudding now. Turn the oven heat up to 425 degrees.



Doug held the roasting pan at an angle so I could use a spoon and gather the meat juice. Using a six cup muffin tin I put a bit of meat juice in each cup. Now put the muffin tin in the 425 degree oven for 5 minutes.

Carefully remove hot muffin tin and pour the Yorkshire pudding batter in the cups. This was the perfect amount of batter as it filled the six cups evenly. Bake for 15 minutes or until the tops are getting brown.


Look at them baking. The meat juice rises up around the batter. The aroma wafting from the oven will make you soooo hungry.



Meanwhile, husband is craving the roast and I am mashing the potatoes. Ok, twelve minutes have passed and the puddings are ready to come out of the oven.

Carefully remove the puddings to a serving plate.



Doug plated the roast. Check out the rib bone which will be the beginnings of beef broth. Yum yum.



I needed a darker serving plate for the presentation because they were so beautiful. And the white plate washes them out.



I don’t know what happened to this one. I just poured the batter and it artistically arranged itself this way. Donna-FFW, you may use this photo for your blog.



Serve with salad.



My plate always looks like a train wreck. The guys use salad bowls, which is appropriate but I always pile my salad on the plate. We don’t really live in a manor….I am who I am…..






As I read back through this I feel like Donna-FFW would have made a wonderful post with some of the metaphors here…….

End it with cheese. A Doux de Montagne and Fontina make a great finish.