Related recipes: Beef, Beef Ribs, Herbs, Holiday and Festive, Main Dishes, National Cattleman’s Beef Association
Make it a Meal
Add these dishes to make a full meal:
Apricot and Toasted Almond Stuffing
Fresh Baby Spinach with Wild Mushrooms
Wine Pairings
Preparation facts
Yield: 8 servings
Ingredients
1 beef rib roast (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
6 cloves garlic, minced
1- 1/2 tsp dried thyme
1 tsp cracked black pepper
Yorkshire Puddings:
2/3 cup flour
1 1/2 Tbs chives
1 dash salt
1 dash dried thyme
2/3 cup milk
1 egg
1 1/2 Tbs butter
Directions
Heat oven to 350°F. Combine garlic, thyme and pepper; press onto beef roast. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness.
Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve roast. Season with salt. Serve with Yorkshire puddings.
Yorkshire Puddings:
Combine flour, chives, salt and thyme in bowl. In separate bowl, whisk milk and eggs; gradually add to flour mixture. Beat until smooth. (Refrigerate up to 1 hour, if desired.) After removing roast, heat oven to 450°F. Spoon butter into 12 muffin cups; tip to coat bottoms. Fill halfway with batter. Bake in 450°F oven 15 to 18 minutes or until puffed and golden. Serve immediately.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
