Catholic Recipe: Roast Beef and Individual Yorkshire Puddings
Roast beef never fails to please, and a rib roast adds drama to the presentation. This recipe adds an English touch with individual Yorkshire puddings. You will need custard cups or small popover cuffs.
Place roast fat side up in shallow open pan. The rib bones serve as a rack to keep roast off bottom of pan. Insert meat thermometer into center of thickest part of roast, avoiding fat and bone. Do not season; do not add water; do not cover. Roast at 325° until thermometer registers the desired degree of doneness (140° rare, 160° medium, 170° well done). Approximate cooking time for 6-pound roast: 2-1/4 hours, rare; 2-1/2 hours, medium; 3 hours 20 minutes, well done.
To make Yorkshire Pudding batter: Combine hour and salt. Beat eggs well; beat in milk. Pour egg mixture into flour; continue beating until thin batter is smooth. About half an hour before roast is done, remove it from oven. Raise oven temperature to 400°. Grease 6 large or 8 small popover cups or custard cups; fill cups 1/3 full with Yorkshire Pudding batter. Put into oven. Return roast to oven. In 30 minutes remove roast from oven to "set" before carving. Let pudding bake another 10 minutes or until puffed and dry. Remove from cups. Place on platter around roast to catch and absorb the meat juices from carving.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965