Standing Rib Roast With Madeira Sauce And Herbed Yorkshire Puddings Recipe

Name: Standing Rib Roast With Madeira Sauce And Herbed Yorkshire Puddings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roast:; 1 (5-pound) French-cut rib-eye roast, trimmed; 1 garlic clove, halved; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; Cooking spray; Sauce:; 1 cup water; 2 tablespoons all-purpose flour; 1/2 cup Madeira wine; 1/2 cup beef broth; 1/2 teaspoon black pepper; Puddings:; 1 1/2 cups all-purpose flour; 1 teaspoon salt; 3/4 teaspoon freshly ground black pepper; 1 1/2 cups 1% low-fat milk; 1 tablespoon chopped fresh or 1 teaspoon dried thyme; 1 tablespoon chopped fresh parsley; 1 teaspoon grated lemon rind; 5 large egg whites; 2 large eggs

Servings: persons

Roast:
1 (5-pound) French-cut rib-eye roast, trimmed
1 garlic clove, halved
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
Sauce:
1 cup water
2 tablespoons all-purpose flour
1/2 cup Madeira wine
1/2 cup beef broth
1/2 teaspoon black pepper
Puddings:
1 1/2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 1/2 cups 1% low-fat milk
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 tablespoon chopped fresh parsley
1 teaspoon grated lemon rind
5 large egg whites
2 large eggs

1
Preheat oven to 450u00b0.
2
To prepare roast, rub roast on all sides with garlic. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place roast, fat side up, on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of roast. Bake at 450u00b0 for 25 minutes. Reduce oven temperature to 300u00b0 (do not remove roast from oven); bake an additional 1 1/2 hours or until thermometer registers 145u00b0 (medium) or desired degree of doneness. Place roast on a platter; let stand while finishing sauce and Yorkshire puddings. Reserve 1 1/2 tablespoons drippings from pan for puddings; set aside.
3
To prepare sauce, wipe the remaining drippings from pan with paper towels, leaving brown bits on the bottom of pan. Combine the water and 2 tablespoons flour in a small bowl. Add Madeira to pan, and bring to a boil over medium-high heat, scraping bottom of pan with a wooden spoon to loosen brown bits. Add flour mixture; cook for 1 minuteor until slightly thick. Stir in broth and 1/2 teaspoon pepper; cook 2 minutes. Keep warm.
4
Preheat oven to 450u00b0.
5
To prepare puddings, coat 12 muffin cups with reserved pan drippings. Lightly spoon 1 1/2 cups flour into dry measuring cups, and level with a knife. Combine 1 1/2 cups flour, 1 teaspoon salt, and 3/4 teaspoon pepper in a medium bowl. Gradually add milk, stirring with a whisk until smooth. Add thyme and remaining ingredients to bowl, stirring with a whisk until smooth. Spoon batter into prepared cups. Bake at 450u00b0 for 15 minutes. Reduce oven temperature to 375u00b0 (do not remove puddings from oven); bake an additional 15 minutes or until golden.

543

kcal

Calories

Fat

Carbs

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 22 ingredients. The key ingredients include: Roast:, 1 (5-pound) French-cut rib-eye roast, trimmed, 1 garlic clove, halved, 1/2 teaspoon salt, and more.

Yes, Standing Rib Roast With Madeira Sauce And Herbed Yorkshire Puddings 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 Madeira Sauce And Herbed Yorkshire Puddings

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