Rediscovering the Joy of Cooking

January 1, 2008

Standing Rib Roast and Yorkshire Pudding

Filed under: beef, holiday, side dish — Emily @ 8:53 pm

This has been our traditional Christmas dinner for as long as I can remember. To accompany this meal we also had: corn casserole, mashed potatoes and broccoli with Hollandaise. I will only share the main recipes.

Standing Rib Roast (source: Ina Garten)–just used her cooking method

1 (3-rib) standing rib roast (7 to 8 pounds)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
Mustard Horseradish Sauce, recipe follows
Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.Preheat the oven to 500 degrees F (see note).

Place the oven rack on the second lowest position.

Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.

Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.

Note: Be sure your oven is very clean before setting it at 500 degrees F.

Yorkshire Pudding

2 eggs
Splash of milk
Cold water
Pinch of salt
Make while meat is resting. Beat eggs. Add enough flour to make a paste (should look a little stringy!). As soon as the meat is taken from the oven, increase heat to 400 degrees. Put about 1 tablespoon of fat from meat into each section of a patty tin. Put tin in oven to get hot.Meanwhile, add milk and salt to paste and beat well. Add enough cold water to make a thin batter and beat well. Pour into patty tins. Cook for 20 minutes. Should rise well, be light brown and crisp and be hollow in the center.These used to be used at the start of the meal with gravy made from the meat residue. This was to help fill everyone up so they would not need so much meat. It is also possible to cook the batter in the original roasting tin after draining off some of the fat, then cut into pieces.


Sorry–no matter what I do, it will not turn around–anyone know how to rotate a picture in wordpress??



  1. Thanks for adding me to your Blogroll!

    Comment by Michelle — January 15, 2008 @ 4:28 am

  2. Hey! I’m waiting for a food update! 🙂 I used some of your recipes during Super Bowl.

    PS – You’ve been tagged… by me!

    Comment by Nikki — February 11, 2008 @ 2:27 am

  3. You made my day!

    Comment by bakingblonde — March 7, 2008 @ 4:22 am

  4. Hi Emily! You’ve been tagged for a meme!

    Comment by rschoonhoven — March 10, 2008 @ 4:44 am

  5. The real key here is room temperature and 500 degrees. What a great recipe you have here. I just cooked a 115.00 roast from Costco and it came out perfect. THe only change I made was one whole clove of garlic stuff inside and garden fresh rosemary on top after I turned down the heat to 325. Thanks so much. Bill

    Comment by Bill Hatch — December 24, 2008 @ 12:57 am

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