4 lb Rib roast
2 tbsp Oil
YORKSHIRE PUDDING
3/4 cup Flour
1/2 tsp -Salt
3/4 cup Milk
1 tbsp Milk
2 Eggs
A Recipe for
Roast Beef & Yorkshire Pudding
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
This Recipe for Roast Beef & Yorkshire Pudding is one of thousands in the Recipes-to-go Beef Cookbook.
I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
If you enjoy this Roast Beef & Yorkshire Pudding Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
This is a recipe for Roast Beef & Yorkshire Pudding from the recipe cookbook of Recipes-to-go (Beef)
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
Food Tip |
C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
| Cookie Monster , character on "Sesame Street," U.S. children's television program |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
It used to be the custom to cook Yorkshire Pudding and the Roast
Beef in the same pan. Although it is rarely done today, Yorkshire
Pudding still taste best if it is cooked in the fat that the meat has
been cooked in, so that it absorbed with meat juices. Serve with
Horseradish Sauce." Preheat the oven to 450F. Place the beef fat side
up in the roasting pan and coat with oil. If you like your beef rare,
it should cook for 1 1/4 hours and the meat thermometer should
register between 130F and 140F. If you prefer it medium to well done,
it should cook for 1 1/2 hours and a meat thermometer should register
between 150F and 160F. Baste the meat frequently while it is cooking.
Meanwhile, prepare the batter for the Yorkshire Pudding. Sift the
flour and salt into a mixing bowl. Make a well in the centre and add
milk and the water gradually, beating well after each addition with a
wooden spoon.
In a separate bowl, beat the eggs until fluffy. Add them to the
flour mixture. Beat until bubbles rise to the surface. Pour the
batter in a pitcher and refrigerate for 1/2 hour.
When the meat is cooked, remove it from the pan and place it on a
warm platter. Cover with aluminum foil and let it stand 25 minutes
before carving.
Reheat the batter and pour it quickly into the still hot cooking
pan. Bake it in the oven for 10 minutes at 450F. Then reduce the heat
to 350F and cook it an additional 15 minutes, until it is well risen
and has turned a golden brown. (Do NOT open the oven door while it is
cooking.) Serve immediately from the pan in which it has been cooked.
SERVES:6-8
Serves: 1
Roast Beef & Yorkshire Pudding Recipe brought to you by Recipes To-Go