STANDING RIB ROAST WITH MADEIRA SAUCE AND HERBED YORKSHIRE PUDDINGS

STANDING RIB ROAST WITH MADEIRA SAUCE AND HERBED YORKSHIRE PUDDINGS image

Yield 12 servings

Number Of Ingredients 23

Ingredients

RECIPE INGREDIENTS
For the 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
For the Sauce:
1 cup water
2 tablespoons all-purpose flour
1/2 cup Madeira wine
1/2 cup beef broth
1/2 teaspoon black pepper
For the Pudding:
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 thyme, chopped fresh or 1 teaspoon dried thyme
1 tablespoon chopped fresh parsley
1 teaspoon grated lemon rind
5 large egg whites
2 large eggs

Steps:

Preheat oven to 450 degrees F. FOR THE ROAST: 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 450 degrees F for 25 minutes. Reduce oven temperature to 300 degrees F (do not remove roast from oven); bake an additional 1 1/2 hours or until thermometer registers 145 degrees F (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. FOR THE SAUCE: 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 minute or until slightly thick. Stir in broth and 1/2 teaspoon pepper; cook 2 minutes. Keep warm. Preheat oven to 450 degrees F. FOR THE PUDDING: 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 450 degrees F for 15 minutes. Reduce oven temperature to 375 degrees F (do not remove puddings from oven); bake an additional 15 minutes or until golden.