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<blockquote data-quote="moreluck" data-source="post: 94132" data-attributes="member: 1246">Standing Rib Roast With Yorkshire Pudding&nbsp;Ingredients:1 beef rib roast, large end (about 4 lbs. size)SaltPepper4 eggs2 cups milk2 cups flour1 teaspoon salt Directions:Place roast, fat side up in large roasting pan. Season with salt and pepper. Insert meat thermometer. Roast, uncovered at 325 until meat thermometer registers 140 for rare, about 2 1/2 hours or 160 for medium, about 3 hour, or 170 for well done, about 3 1/4 hours. Remove from pan. Cover. Keep warm. Reserve 1/4 cup of drippings in pan. Increase oven to 400. In bowl, beat eggs, at low speed of mixer for 1/2 minutes. Add milk, beat 15 seconds. Add flour land salt. Beat until smooth, 2 minutes. Pour batter into pan. Bake at 400 about 40 minutes. Cut into squares and serve at once with roast.</blockquote>

[QUOTE="moreluck, post: 94132, member: 1246"] Standing Rib Roast With Yorkshire Pudding [B]Ingredients[/B]: 1 beef rib roast, large end (about 4 lbs. size) Salt Pepper 4 eggs 2 cups milk 2 cups flour 1 teaspoon salt [B]Directions[/B]: Place roast, fat side up in large roasting pan. Season with salt and pepper. Insert meat thermometer. Roast, uncovered at 325 until meat thermometer registers 140 for rare, about 2 1/2 hours or 160 for medium, about 3 hour, or 170 for well done, about 3 1/4 hours. Remove from pan. Cover. Keep warm. Reserve 1/4 cup of drippings in pan. Increase oven to 400. In bowl, beat eggs, at low speed of mixer for 1/2 minutes. Add milk, beat 15 seconds. Add flour land salt. Beat until smooth, 2 minutes. Pour batter into pan. Bake at 400 about 40 minutes. Cut into squares and serve at once with roast. [/QUOTE]

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