Recipe

Roast Beef And Yorkshire Pudding Recipe

Add Step-by-Step Photos	Xerxes / All my dishes 9 months, 2 weeks ago I promise I will never roast a prime rib any other way, and believe me-I've tried it several different ways. Finding aged beef can be tricky since most supermarkets won't carry it any more, but finer butchers worth their 'salt' will. Prep:60m Cook:120m Servings:8	Xerxes
	super easy

one aged boneless ri

roast covered with r

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peetabear

Ingredients

8 to 10 lb standing rib roast. I prefer a boneless roast

20 lb bag of Morton's rock salt

fresh ground pepper

1 tsp paprika

1 bunch fresh basil

2 Tbsp Worcestershire sauce

For the Yorkshire puddings:

2 cups flour, sifted

1/2 tsp salt

3 eggs

1 cup milk

1 cup water

Directions

Pre heat the oven to 500 degrees

Rub the outside of the roast with the fresh basil

coat the fat side of the roast with the pepper, paprika, and Worcestershire sauce

in a roasting pan, lay down a layer of rock salt about 1 inch thick

sparingly and evenly spray the rock salt with water from a spray bottle

Rest the roast on the bed of rock salt, and fill the pan up with the remander of the rock salt, being sure to cover the entire roast.

Once more, spray the rock salt with water uniformly

Place in centre of oven and roast, about 12 to 15 minutes per pound. When done, let the roast rest in the rock salt till the Yorkshire puddings are done. The rock salt will have become very solid, and it may be necessary to break this crust with a mallet-no s--t!

Meanwhile, sift the flour into a bowl along with the salt

make a well in the centre of the flour

crack the eggs into this well and beat lightly

slowly add the milk and water and continue beating into a uniform batter. It may seem a little soupy, but that's okay.

cover the bowl with a plate and chill the batter in the refrigerator till roast is done

Once the roast is done (in about 105 to 115 minutes) reduce heat in oven to 420 degrees

Pour vegetable oil into a muffin tin (about 1/8" per cup) and make sure to coat the walls of each cup.

Place the muffin tin into the oven and heat the oil till it just starts to crackle and smoke

Remove the muffin tin, and pour the batter into each cup, filling to within 1/4 inch of the top.

Put back into the oven and bake the puddings for about 1/2 hour or until the puddings are puffed up and golden on top

Serve with au jus, horseradish and/or english mustard

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Comments

peetabear 9 months, 2 weeks ago said:
Great recipe.... baking in salt is an age old method that we don't use as often as we should...five forks...

jubilee75 9 months, 1 week ago said:
Ah, but poppet..... can they truely be classed as Yorkshire puddings if they're not made right here in Yorkshire???!!! :)
I'll have to try yours and compare them to the real thing! Unless you're gonna come and make me some?

joe1155 4 months, 3 weeks ago said:
While I was in London in May, I had this for the first time. I don't know if they did the roast under salt, but Yorkshire pudding is amazing with the gravy from the roasting pan. It is a reason to go back to London again.

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