Yorkshire Pudding for Rib Roast

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  • 3 large eggs, room temperature
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour, sifted, divided
  • 1 cup milk, room temperature, divided
  • 1/4 – 1/3 cup fat from rib roast pan drippings


In a medium mixing bowl, whisk eggs and salt until foamy, about 1 minute.
Add half of flour, then half of milk, whisking constantly.
Add remaining flour and milk and whisk to combine.
Cover and let sit at room temperature for 1 hour, or refrigerate overnight.
Return to room temperature before proceeding.
While rib roast rests before carving, heat oven to 450°F.
Pour fat into a 9-inch, deep dish pie pan or cast iron skillet.
Place pan in oven until fat is very hot.
Carefully pour batter into hot pan and return to oven.
Do not open oven for at least 15 minutes.
Bake for 15-20 minutes, or until golden and puffed.
Serve hot with rib roast.

Recipe from Central Market Mill Creek - Culinary Resource Center
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