STANDING RIB ROAST, POTATOES & YORKSHIRE PUDDING

Standing Rib Roast, Potatoes & Yorkshire Pudding image

Wow, what a Christmas feast! This is actually 4 recipes in one. The standing rib roast is outstanding with the zesty mustard rust and tender slices of delicious roast beef. The potatoes are crispy on the outside but buttery and tender from roasting in the beef drippings. The Yorkshire pudding puffs up and the edges get nice and...

Provided by Betsy Wolfe

Categories Roasts

Time 3h40m

Number Of Ingredients 22

Ingredients

FOR RIB ROAST
8 lb beef rib roast, four trimmed ribs
2 Tbsp Dijon mustard
2 Tbsp dry mustard
2 Tbsp sugar
1 tsp garlic powder
salt and pepper
YORKSHIRE PUDDING
1 tsp salt
1 tsp pepper
2 c all-purpose flour
4 eggs
3 1/2 c milk; divided
3/4 c rest of drippings + bacon grease or oil
POTATOES
3 lb potatoes, peeled and cut in large chunks
1/2 c drippings from standing rib roast
salt and pepper, to taste
GRAVY
2 Tbsp all-purpose flour
2 c beef broth (or 1.5 cups broth + 1/2 cup red wine)
salt and pepper, to taste

Steps:

1. The day or morning ahead: Mix mustards, sugar, and garlic.
2. Spread mixture over the top of the roast. Cover with plastic and refrigerate overnight.
3. If you want to prep the potatoes, you can peel and cut your potatoes ahead and leave in a bowl of salted water.
4. Heat oven to 450. Set the roast in a heavy, shallow roasting pan, rib-side down. With small sharp knife, score the top fat and sprinkle with salt and pepper.
5. Roast for 15 mins. Reduce heat to 325. Roast approx 1½ to 2 hours, basting every 15 mins, or until it reaches 135 for medium rare. Move roast to the cutting board.
6. Cover with foil and set aside to rest while preparing the Yorkshire pudding and potatoes. The roast will continue to cook to temp.
7. Pour all but 2 Tbsp of the fat and juices from the roasting pan into a bowl. (If your roast was too dry to give enough drippings, just add bacon grease, butter or oil to the drippings to equal 2T+ 1/2 cup + 3/4 cup. Set 1/2 cup and 3/4 cup drippings aside for the potatoes and pudding.
8. Pudding: In a large bowl, combine flour, salt, and pepper.
9. Mix 1 cup of milk with the eggs in separate bowl, then add it to the flour.
10. Whisk flour and egg mixture until thick, smooth batter forms.
11. Stir in another 1½ cups of milk. Cover with plastic wrap. Let stand for half an hour.
12. Place potatoes, a little salt, and water to cover into a large pot. Heat oven to 400. Bring water to a boil, and cook for 8 minutes. Drain.
13. Place cooked potatoes in a casserole pan in a single layer. Drizzle with 1/2 cup drippings.
14. Roast in the oven until crispy and golden brown, about 30-45 mins. Salt and pepper, to taste, when baked.
15. Heat oven to 400. If you're going to cook the Yorkshire puddings with the potatoes, your oven should already be at temp.
16. Continue with the pudding: Gradually stir some of the remaining 1 cup milk into the waiting batter until it becomes the thickness of heavy cream. You may not need all of the milk.
17. Evenly distribute the 3/4 cup drippings between the cups of a 12-muffin tin or two 6-muffin tins .
18. Place muffin tins with drippings into oven for 5 mins. Take them out when they get very hot.
19. Pour batter into the muffin tins to 1/3 full. The batter will sizzle in the hot drippings.
20. Return to oven and bake until raised and browned; about 25 to 30 minutes. Serve hot.
21. GRAVY: Start this once your puddings are in the oven. Heat roasting pan (with the 2 tbsp of drippings in it) on the stove over medium heat until hot.
22. Then add flour. Use a whisk to blend and scrape brown bits and flour from pan until flour is golden.
23. Add stock and wine. Bring to a boil; whisk on medium heat until thickened. Season to taste.
24. Set aside. Keep warm until ready to serve.