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All Recipes > Standing Rib Roast with Yorkshire Pudding

Standing Rib Roast with Yorkshire Pudding


  • 1 2- to 3-rib beef rib roast small end (4-6 lbs.)
  • salt and pepper to taste
  • 2 eggs
  • 1 cup milk
  • 1/2 tsp. salt
  • 1 cup all-purpose flour
  • Horseradish Sauce recipe
  • parsley sprigs for garnish


  1. Place roast on rib bones in open roasting pan. Sprinkle with salt, pepper.
  2. Insert meat thermometer into thickest part, making sure it is in center of roast and not resting on bone or fat.
  3. Roast in 325° F. oven until internal temperature reaches 140° F. for rare (1 3/4 - 2 1/2 hours); 160° for medium (2 1/4 - 3 1/2 hours); 170° for well done (2 3/4 - 4 hours). When roast is done, allow it to stand at room temperature 15 minutes for easier carving. Place on warm platter and garnish with parsley (about 5 minutes before end of roasting time).
  4. Prepare Yorkshire Pudding:
    • In medium bowl with wire whisk, beat eggs until foamy; beat in milk and 1/2 tsp. salt. Gradually beat in flour until batter is smooth.
    • When roast is done, spoon off 2 Tbs. drippings and divide into twelve 3” muffin cups. Tilt to coat evenly. Turn oven to 400°.
    • Heat muffin pan in oven 5 minutes. Pour 2 ½ Tbs. batter in each greased muffin cup. Bake 30 minutes.
    • Loosen Yorkshire Pudding. Transfer to platter with roast and serve immediately with Horseradish Sauce.
Horseradish Sauce
  • 1/4 cup horseradish, drained
  • 1 Tbs. white vinegar
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1/4 tsp. prepared mustard
  • 1/2 cup heavy or whipping cream, whipped

In small bowl, mix well first 5 ingredients. Fold into whipped cream. Serve with roast or broiled beef, hot beef tongue, baked ham, corned beef; baked, fried, or poached fish.

The Good Housekeeping Illustrated Cookbook, Hearst Books, New York, 1989, p. 463.

Standing Rib Roast Au Jus

After removing roast from pan, spoon off fat from meat juices in pan. Use 2 Tbs. fat for the Yorkshire Pudding; discard remaining fat. Into meat juices in pan, pour a little water (about 1/3 to ½ cup). Over medium-high heat, heat mixture to simmering, stirring and scraping until browned bits are dissolved; strain mixture. Serve over slices of meat.


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