Standing Rib Roast
Ingredients
- Allow 1/2 LB meat and bone per person (don't buy less than 3 rib
- roast). Wipe roast with a damp cloth, rub a little oil and pepper
- well into the meat. Place roast in an open roasting pan fat side
- up (the bones act as a rack). Roast uncovered, in a slow oven,
- 300F for 18-20min per pound if you like it rare, 22-25min for
- medium, and 27-30min for well done. Baste occasionally. When
- roast is done to your liking, remove immediately to a warm platter
- and keep in a warm place while you make gravy. Be careful no to
- pierce the roast as you lift it. Serve garnished with spiced crab
- apples and parsley.
Instructions
Gravy Pour off all but 3 TB. of the fat from roasting pan. (You'll use the rest for making Yorkshire Pudding). Stir 3 TB. flour into the roasting pan. (There won't be much meat juice from this method of roasting.) Gradually stir in 3 cup of beef consumme (or 3 cups boiling water and 4 bouillon cubes). Cook and stir continuously until mixture thickens and becomes glossy. Season to taste with salt and pepper. Yorkshire Pudding 1 1/4 cups milk 1/4 cup cold water 1 cup all purpose flour, sifted before measuring 1 tsp. salt 4 slightly beaten eggs beef drippings Mix together milk and water. Sift and measure flour. Add salt and sift again into a bowl. Add eggs and about 1/2 cup of the milk and water mixture. Beat vigorously until very smooth. Now add another 1/2 cup milk/water mixture a little at a time, and continue beating at high speed until bubbles appear on the surface. Set aside in a cool place for 1/2 hour. (Do not refrigerate). Add remaining milk/water mixture and beat again 1-2 minutes. Put 1/2 teaspoon melted beef fat into each of 24 muffin tins. Heat tins in a 500F oven for a minute or two until fat is very hot. Put 1/4 C of the batter in each muffin pan. Bake in 500F oven for 8 minutes. Reduce temperature to 400 and bake additional 8-10 minutes. Each pudding should be well browned and crisp. NOTE: Do not open oven door during initial baking period.