Yorkshire pudding is a cross between a popover and a soufflé bathed in rib roast drippings. My mouth is watering just thinking about it!
Ingredients:
~ rib roast drippings
~1 large onion, diced and sautéed in 4-5 tablespoons drippings from rib roast (add 1 tablespoon of beef bouillon paste to sautéed onion mixture)
3 large eggs
1 ½ cup milk
1 ½ cup flour with ½ tsp salt
Directions:
Pudding batter- Whip eggs, milk, flour and salt together and let rest for 20 minutes
- Preheat oven to 450?
- Pour 4-5 tablespoons of drippings into 9×13 pan- cover pan well- Bake greased dish for 10 minutes on 450
- Evenly spread sautéed onion over the drippings in the 9×13 pan
- Pour pudding batter over the onions and bake for 15-20 minutes
- Turn oven down to 350 and finish baking until puffy and golden brown about 15-20 minutes
Be careful not to burn the bottom! Yorkshire pudding is best served fresh out of oven with rib roast!
Rib Roast: The secret to roast your rib roast is start with high heat, 450-500 degrees. This browns the surface and locks in the moisture and flavor. Reduce the heat to 300 to 350 degrees until ideal internal temperature is reached. 120 degrees is recommended. Let it sit for 20 minutes. Don’t slice it until then. The temperature will continue to rise after you take it out of oven. In 15 to 20 minutes it will rise up to 130 degrees. If it keeps sitting and you don’t cut it, the temperature will continue to rise. It is medium rare at 130 degrees. If you want it medium let it sit for 10 additional minutes. Don’t poke it! Keep the juices locked in!
