4 lb rib roast
2 tbsp oil
YORKSHIRE PUDDING
3/4 cup flour salt
3/4 cup milk
1 tbsp milk
2 eggs
A Recipe for
Roast Beef & Yorkshire Pudding
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
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This Recipe for Roast Beef & Yorkshire Pudding is one of thousands in the Recipes-to-go Meat Cookbook.
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If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
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| Italian Proverb |
This is a recipe for Roast Beef & Yorkshire Pudding from the recipe cookbook of Recipes-to-go (Meat)
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
Cookies are made of butter and love. |
| Norwegian Proverb |
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
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