2-3 rib beef rib roast - small end (4-6 pounds, salt pepper
DIRECTIONS: Place roast on rib bones in open roasting pan. Sprinkle with salt and pepper. Insert meat thermometer into thickest part, making sure it is in center of roast and not resting on bone or fat. Roast in 325 degree oven until internal temperature reaches 140 degrees. For rare (1 3/4 to 2 hours); or to desired doneness. When roast is done, rest at room temperature 15 minutes for easier carving. If serving with Yorkshire Pudding, begin preparation about 5 minutes before end of roasting time. Transfer to warm platter and serve with sauce.
Yield: 18 servings
2 eggs 1 cup milk 1/2 teaspoon salt 1 cup all-purpose flour
In medium bowl with wire whisk beat 2 eggs until foamy. Beat in 1 cup milk and 1/2 teaspoon salt. Gradually beat in 1 cup all-purpose flour until batter is smooth. When roast is done, spoon off 2 tablespoons drippings and divide into twelve 3-inch muffin cups; tilt to coat evenly; turn oven to 400 degrees. Heat muffin pan in oven 5 minutes. Pour 2 1/2 tablespoons batter in each greased muffin cup. Bake 30 minutes. Loosen Yorkshire Pudding, transfer to platter and serve immediately.
Yield: 12 individual puddings
1/3 cup mayonnaise 1/4 cup minced dill pickles 2 tablespoons horseradish 1 tablespoon milk 1/8 teaspoon pepper
In a small bowl with spoon, combine 1/3 cup mayonnaise with 1/4 cup minced dill pickle, and 2 tablespoons horseradish. Stir in 1 tablespoon milk and 1/8 teaspoon pepper - blend well. Cover and refrigerate until ready to serve
INGREDIENTS:
YORKSHIRE PUDDING:
HORSERADISH SAUCE: