Yorkshire pudding is a favorite solution for “bread” when serving a Rib roast. It is the perfect vehicle to absorb the collection of the “jus” at the bottom of your plate and is the best “bread” for the lovely roast beef sandwiches you’ll make the next day slathered with a sharp Dijon mustard.
3 eggs
1 cup whole milk
1/2 tsp. salt
1 cup flour
6 Tbsp. reserved rib roast jus
Make a well in the flour and add the eggs, gradually pulling in the flour from the sides. If it gets too thick add some of the milk. Once smooth, add the rest of the milk and the water. The resulting mixture is very thin, a bit thinner than pancake mixture and barely coats the back of a spoon. Leave to stand 30 minutes or more, then stir.
The tins I use are cupcake trays although the fastidious cook can opt for the Yorkshire Pudding trays which are taller. Pour one teaspoon of oil in each tin and heat until the fat is smoking in an oven. Quickly remove the tray from the oven and pour in the rib roast jus and add just less than 2 tablespoons of mixture into each tin. You are essentially baking the puddings in the rib jus for flavor and humidity. Too much jus could result in soggy Yorkshire pudding. Return to the oven for about 10 minutes, until golden. Serve with your Standing Rib Roast au jus dinner.
