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Beef Rib Roast with Yorkshire Puddings

Recipe Image

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Yield: 8 servings

Ingredients

1 beef rib roast (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)

6 cloves garlic, chopped

1- 1/2 tsp dried thyme

1 tsp cracked black pepper

Yorkshire Puddings:

2/3 cup flour

1 1/2 Tbs chives

1 dash salt

1 dash dried thyme

2/3 cup milk

1 egg

1 1/2 Tbs butter

Directions

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.

Yorkshire Puddings:

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.

Nutrition facts

Serving Size 1 serving
Calories 874
Calories from Fat 622 (71%)
% Daily Value*
105%Total Fat 68g
139%Saturated Fat 27.8g
Polyunsaturated Fat 2.5g
Monounsaturated Fat 28.8g
73%Cholesterol 220mg
7%Sodium 179mg
21%Potassium 720mg
3%Total Carbohydrate 10g
2%Dietary Fiber 0.5g
Sugars 1g
Sugar Alcohols 0g
104%Protein 52g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.