Beef Rib Roast with Yorkshire Puddings

Beef Rib Roast Recipe:

Total preparation and cooking time: 2-3/4 to 3-1/2 hours

Beef Rib Roast Recipe Ingredients:

1 beef rib roast (2 to 4 ribs), small end, chine (back) bone removed
(6 to 8 pounds)
6 cloves garlic, minced
1-1/2 teaspoons dried thyme
1 teaspoon cracked black pepper

Beef Rib Roast Recipe Method:

Heat oven to 350°F. Combine garlic, thyme and pepper, press onto beef
roast. Place roast, fat side up, in shallow roasting pan.

Insert ovenproof meat thermometer so tip is centered in thickest part
of beef, not resting in fat or touching bone.

Do not add water or cover.

Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare, 2-3/4 to 3
hours for medium doneness.

Remove roast when meat thermometer registers 135°F for medium rare,
150°F for medium. Tent with foil.

Let stand 20 minutes. (Temperature will continue to rise about 10°F to
reach 145°F for medium rare, 160°F for medium.)

Carve roast. Season with salt. Serve with Yorkshire puddings.

Makes 8 to 10 servings.

Yorkshire Pudding Recipe:

1 cup all-purpose flour
1 cup milk
2 tablespoons snipped fresh chives
2 eggs
1/4 teaspoon each salt and dried thyme
2 tablespoons butter, melted

Combine flour, chives, salt and thyme in bowl. In separate bowl, whisk
milk and eggs, gradually add to flour mixture.

Beat until smooth. (Refrigerate up to 1 hour, if desired.)

After removing roast, heat oven to 450°F. Spoon butter into 12 muffin
cups, tip to coat bottoms. Fill halfway with batter.

Bake in 450°F oven 15 to 18 minutes or until puffed and golden. Serve
immediately.

Makes 12 servings.

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