Beef Rib Roast With Yorkshire Pudding – a delicious recipe with Worcestershire sauce, eye roast, salt, pepper, Vegetable cooking spray, onion. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Brush Worcestershire sauce over roast (do not trim fat); sprinkle with salt and pepper. Place roast, fat side up, on a rack coated with cooking spray; place rack in a roasting pan. Arrange onion and carrots on rack around roast. Insert meat thermometer into thickest portion of roast. Bake at 325u00b0 for 1 1/2 hours or until thermometer registers 130u00b0 (rare) to 160u00b0 (medium). Place roast on a serving platter; cover with aluminum foil. Set roasted vegetables aside.
2
Reserve 1 tablespoon drippings from pan for Yorkshire Pudding; set aside. Wipe remaining drippings from pan with paper towels, leaving browned bits on bottom of pan. Add roasted vegetables, water, and broth to pan; bring to a boil over medium-high heat, scraping bottom of pan with a wooden spoon to loosen browned bits. Cook 15 minutes or until broth is reduced to 1 cup. Remove from heat; discard vegetables.
3
Slice the roast thinly; serve with broth and Yorkshire Pudding.
34
kcal
Calories
8
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons low-sodium Worcestershire sauce, 1 (3-pound) boneless rib eye roast, 1 teaspoon salt, 1/2 teaspoon pepper, and more.
Yes, Beef Rib Roast With Yorkshire Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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