Recipe: Classic Yorkshire Pudding with Standing Rib Roast

CLASSIC YORKSHIRE PUDDING WITH STANDING RIB ROAST

FOR THE RIB ROAST AND GRAVY:
1 standing rib roast (about 10 pounds), chine bone removed
Salt and freshly ground pepper, to taste
1/4 cup all-purpose flour
1 cup beef broth
1 cup water
2 tablespoons unsalted butter, at room temperature
2 tablespoons heavy cream
FOR THE YORKSHIRE PUDDING:
1/3 cup beef drippings plus additional for muffin pan
1 cup all-purpose flour
Pinch of salt
2 large eggs
2/3 cup water
2/3 cup milk
1 shallot, minced
1 garlic clove, minced
1 tablespoon minced fresh flat-leaf parsley

TO MAKE THE RIB ROAST AND GRAVY:
Preheat the oven to 425 degrees F.

Place beef on a rack in a large roasting pan, season with salt and pepper, and roast for 30 minutes. Reduce heat to 325 degrees F and roast until an instant-read thermometer inserted in the thickest part of the meat, away from the bone, registers 140 degrees for rare or 160 degrees for medium (about 1 3/4 to 2 hours).

Transfer to a cutting board, cover loosely with foil, and let rest for 15 minutes.

Pour 1/4 cup of the drippings from the roasting pan into a small saucepan; heat over medium heat, then gradually whisk in the flour. Cook, whisking constantly, for about 2 minutes.

Add the broth and water and boil, whisking constantly, until slightly thickened.

Remove saucepan from the heat and stir in the butter and cream. Season with salt and pepper.

MEANWHILE, MAKE THE YORKSHIRE PUDDING:
Increase the oven temperature to 425 degrees F. Coat 12 muffin cups with drippings.

In the bowl of a food processor, combine the flour, salt, eggs, water, milk and 2 tablespoons beef drippings; process just until blended. Let stand at room temperature for 15 minutes.

Meanwhile, in a small skillet, heat the remaining beef drippings over medium-high heat. Add the shallot and garlic and cook, stirring frequently, for 3 minutes, or until softened.

Stir the cooked shallot mixture and the parsley into the batter. Fill the prepared muffin cups two-thirds full with batter.

Bake for 15 minutes. Reduce the heat to 375 degrees F and bake for 15 minutes, or until puffed and golden brown.

Carve the rib roast and arrange on serving plate. Pour the pan gravy into a sauceboat and serve with the roast.

Source: Mary Engelbreit's 'Tis the Season Holiday Cookbook