Standing Rib Roast with Yorkshire Pudding...

Yorkshire Pudding

by Antony Worrall Thompson
from Ready Steady Cook

Serves 4
Preparation time less than 30 mins

Cooking time less than 10 mins

Traditionally, Yorkshire pudding is served before the meat course, to stretch the budget and keep the meat from being hogged.
I use some chopped beef fat in the bottom of a small roaster, though individual muffins are excellet also.

Ingredients
vegetable oil
290ml/½ pint milk
4 eggs, beaten
255g/9oz plain flour, sifted
salt and freshly ground black pepper



Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Grease a Yorkshire pudding tin with a little vegetable oil. Place the tin in the oven to preheat.
3. Place the milk, eggs and seasoning in a bowl. Stir well to combine.
4. Whisk in the flour.
5. Remove the tin from the oven. Pour in the batter, filling each case only three quarters full.
6. Place the tin in the oven and bake for 10 minutes, or until puffy and raised.
7. Remove the puddings from the oven and serve.

I use a mixed seasoning rub for all surfaces of the roast, usually using;

marjoram
thyme
dry mustard
rosemary
seasoned salt
pepper melange(4 peppercorn blend)

Mix together in small bowl, rub into all surfaces, place roast into roasting pan, place in 425 degree oven for 15 minutes, then roast at 325 according to weight, approximately for 20 minutes per pound for medium rare.
Remove from oven and let rest ~20 minutes before carving.
During this time, make your gravy in roaster on stovetop...use heaping tbsp. of corn starch for every cup of liquid, mix in a little water and spoon hot liquid in gradully to bring to temp. Then add to roaster, boil while constantly stirring. If too thick, add water...