Standing Rib Roast with Yorkshire Pudding
Standing Rib Roast with Yorkshire Pudding is a classic British dish that promises warmth and indulgence. Picture a succulent, well-seasoned rib roast paired with golden, fluffy Yorkshire puddings that rise beautifully in the oven. This dish not only fills your home with enticing aromas but also creates unforgettable moments around the dinner table. Whether for a special occasion or a cozy family meal, this recipe guarantees restaurant-quality results that impress every time.
- Prep Time: 30 minutes
- Cook Time: 1 hour and 45 minutes
- Total Time: 49 minute
- Yield: Serves approximately six people 1x
- Category: Main
- Method: Roasting
- Cuisine: British
Ingredients
Scale
- 1 (5 lb) standing rib roast
- 2 tsp salt
- 1 tsp freshly cracked black pepper
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary, chopped
- 2 sprigs fresh thyme, chopped
- 1 cup all-purpose flour
- 4 large eggs (room temperature)
- 1 cup whole milk
Instructions
- Preheat your oven to 450°F (230°C).
- Season the rib roast generously with salt, pepper, garlic, rosemary, and thyme. Let it sit at room temperature for 30 minutes.
- Sear the roast in a hot skillet for about 3-4 minutes per side until browned.
- Place the seared roast on a rack in a roasting pan and cook for 15 minutes at 450°F. Then reduce the heat to 325°F (160°C) and continue cooking until an internal temperature of 130°F is reached (about 1 to 1.5 hours).
- While the roast cooks, whisk together flour, eggs, milk, and a pinch of salt until smooth. Let the batter rest.
- About 30 minutes before the roast is done, pour the batter into muffin tins filled with hot oil from the oven and bake at 425°F (220°C) for about 20-25 minutes.
- Allow the roast to rest for at least 15 minutes before carving.
Nutrition
- Serving Size: 1 slice of rib roast (85g) with Yorkshire pudding (50g)
- Calories: 650
- Sugar: 2g
- Sodium: 950mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 43g
- Cholesterol: 130mg
Keywords: For enhanced flavor, season the rib roast a day ahead. Swap herbs based on your preference; try adding horseradish or red wine to elevate flavors. Store leftovers in an airtight container; reheat slices gently in broth.