Standing Rib Roast With Horseradish Sauce And Yorkshire Pudding Recipe

Name: Standing Rib Roast With Horseradish Sauce And Yorkshire Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 lbs standing beef rib roast; 2 teaspoons cracked pepper; 2 teaspoons crumbled dried marjoram; 2 teaspoons crumbled dried thyme; 2 onions, finely chopped; 2 garlic cloves, minced; PUDDING; 2 cups unsifted all-purpose flour; 1 teaspoon salt; 4 eggs; 2 cups milk; 1/2 cup beef drippings or 1/2 cup melted butter; SAUCE; 1/2 cup beef drippings or 1/2 cup butter; 1/2 cup all-purpose flour; 4 cups beef broth; 2 cups half-and-half cream (half milk, half cream); 1/2 cup prepared white horseradish; salt and pepper; red onion, to make fresh edible flowers (to garnish, see below)

Servings: persons

10 lbs standing beef rib roast
2 teaspoons cracked pepper
2 teaspoons crumbled dried marjoram
2 teaspoons crumbled dried thyme
2 onions, finely chopped
2 garlic cloves, minced
PUDDING
2 cups unsifted all-purpose flour
1 teaspoon salt
4 eggs
2 cups milk
1/2 cup beef drippings or 1/2 cup melted butter
SAUCE
1/2 cup beef drippings or 1/2 cup butter
1/2 cup all-purpose flour
4 cups beef broth
2 cups half-and-half cream (half milk, half cream)
1/2 cup prepared white horseradish
salt and pepper
red onion, to make fresh edible flowers (to garnish, see below)

1
Sprinkle roast with pepper, herbs, onions and garlic. Place fat side up on a rack set into a roasting pan. Roast in a preheated 350u00b0F oven for 2 hours or until a meat thermometer inserted in the thickest part registers 150u00b0F for medium, rare. Pour off fatty part of the drippings from roasting pan and use for pudding and sauce. Keep roast warm.
2
For the pudding; turn oven to 425u00b0F In a bowl, mix flour and salt. Add eggs and milk, beat with electric mixer until well blended. Pour 1/2 cup beef drippings or melted butter into a 9 x 13 x 2 inch pan; tilt pan to cover bottom evenly. Pour batter into pan. Bake for 10 minutes, then lower temperature to 325u00b0F for 30 minutes. Bake until puffed and brown. Cut into squares to serve. For individual servings, divide batter between 8 greased custard cups or popover pan. Bake the same length of time.
3
While pudding is baking, prepare sauce. In a 1 1/2 quart saucepan, heat drippings and stir in flour. Stir over low heat for 10 minutes. Gradually add beef broth and half and half. Stir over medium heat until sauce bubbles and thickens. Stir in horseradish and salt and pepper to taste.
4
Place roast on platter and garnish with sauteed onions and cherry tomatoes. Can also be garnished with long needled pin boughs and red onion flowers. To prepare onion flowers, peel small red onions. Starting at the pointed end, cut onions into quarters, cutting to within 1/2 inch of the bottom. Cut each quarter into 1/8 inch wide strips to within 1/2 inch of the bottom. Place in cold water and onions will open to resemble chrysanthemums. Serve pudding separately and pass sauce. Makes 8 servings.
5
The Joy Of Christmas.

4255

kcal

Calories

296

Fat

Carbs

328

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 10 lbs standing beef rib roast, 2 teaspoons cracked pepper, 2 teaspoons crumbled dried marjoram, 2 teaspoons crumbled dried thyme, and more.

Yes, Standing Rib Roast With Horseradish Sauce And 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.

Standing Rib Roast With Horseradish Sauce And Yorkshire Pudding

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