Roast Beef & Yorkshire Pudding (Prime Ribs)

A TRUE ROAST BEEF STORY: An English butcher advised Diana to put her expensive prime ribs in the bottom of the refrigerator until the unpleasant face of green mold appeared. He told her to slice off the mold, then cook and enjoy the best prime ribs ever. Reluctantly, she obeyed and swears that she never cooked such good ribs.

Cooking times for prime ribs:

Yorkshire Pudding

METHOD

Remove meat from refrigerator to come to room temperature, about 1 1/2 to 2 hours before cooking. Rub 1 teaspoon salt into fat of meat. Insert meat thermometer into thickest part of the meat. Do not let thermometer touch the bone.

Preheat oven to 450°F. Cook for 25 minutes, then reduce oven to 300° F. Continue to cook according to guide. When done, the meat thermometer will read 140° for rare, 150° for medium-rare, 160° for medium and 170° for well-done.

Remove meat to a platter and let stand for twenty minutes before slicing. Skim off 1/4 cup fat and set aside.

While meat is resting make Yorkshire Pudding.

Turn up oven temperature to 400° F. Place an 11 x 8 pan in oven to heat.

Sift together flour and salt.

Beat eggs with milk until frothy.

Slowly beat liquid into dry ingredients, continuing to beat until well blended and smooth.

Remove heated pan from oven. Pour in reserved fat, coating bottom well. Pour in pudding batter and bake for 20 minutes. Reduce heat to 350° and bake for 10 to 15 minutes longer.

Contributor: Marisa Viola for Diana Serbe

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