Standing Rib Roast with Madeira Sauce and Herbed Yorkshire Puddings
roast, egg, flour, beef broth, eggs, lemon, thyme, parsley, garlic
Ingredients
1 (5-pound) French-cut rib-eye roast, trimmed 1 garlic clove, halved 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Cooking spray 1 cup water 2 tablespoons all-purpose flour 1/2 cup Madeira wine 1/2 cup beef broth 1/2 teaspoon black pepper 1 1/2 cups all-purpose flour 1 teaspoon salt 3/4 teaspoon freshly ground black pepper 1 1/2 cups 1% low-fat milk 1 tablespoon chopped fresh or 1 teaspoon dried thyme 1 tablespoon chopped fresh parsley 1 teaspoon grated lemon rind 5 large egg whites 2 large eggs
Directions for Standing Rib Roast with Madeira Sauce and Herbed Yorkshire Puddings Recipe
Preheat oven to 450°. To prepare roast, rub roast on all sides with garlic. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place roast, fat side up, on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of roast. Bake at 450° for 25 minutes. Reduce oven temperature to 300° (do not remove roast from oven); bake an additional 1 1/2 hours or until thermometer registers 145° (medium) or desired degree of doneness. Place roast on a platter; let stand while finishing sauce and Yorkshire puddings. Reserve 1 1/2 tablespoons drippings from pan for puddings; set aside. To prepare sauce, wipe the remaining drippings from pan with paper towels, leaving brown bits on the bottom of pan. Combine the water and 2 tablespoons flour in a small bowl. Add Madeira to pan, and bring to a boil over medium-high heat, scraping bottom of pan with a wooden spoon to loosen brown bits. Add flour mixture; cook for 1 minuteor until slightly thick. Stir in broth and 1/2 teaspoon pepper; cook 2 minutes. Keep warm. Preheat oven to 450°. To prepare puddings, coat 12 muffin cups with reserved pan drippings. Lightly spoon 1 1/2 cups flour into dry measuring cups, and level with a knife. Combine 1 1/2 cups flour, 1 teaspoon salt, and 3/4 teaspoon pepper in a medium bowl. Gradually add milk, stirring with a whisk until smooth. Add thyme and remaining ingredients to bowl, stirring with a whisk until smooth. Spoon batter into prepared cups. Bake at 450° for 15 minutes. Reduce oven temperature to 375° (do not remove puddings from oven); bake an additional 15 minutes or until golden.
Read the full directions on MyRecipes.com
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Servings
12 servings (serving size: 3 ounces beef, 2 tables
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