Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Standing Rib Roast With Yorkshire Pudding
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- #48935
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 beef rib roast, large end (about 4 lbs. size)
salt
black pepper
4 eggs
2 cups milk
2 cups flour
1 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.
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Nutritional data has not been calculated yet.
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