Standing Rib (Primal Rib Cut) Beef with Yorkshire Pudding

Standing Rib Beef (from the primal rib cut) with Yorkshire pudding; now costly; but traditionally considered an inferior cut, the presentation can non-the –less be very impressive.          

Wipe meat with damp cloth but do not wash. Rub with salt in the proportion of 1 tsp. per pound of meat. Rub with pepper, onion, or garlic if desired. Place the meat, fat side up, on rack in roasting pan; if, meat has little, or no fat, place strips of bacon, salt pork or suet over it. This will baste the meat and no other basting is needed. Do not add water and do not cover the pan. If meat thermometer is to be used, insert into centre of thickest part of cut, being sure bulb of thermometer does not touch bone or fat. Roast at no more than 325F.for required length of time or until the thermometer registers the desired internal temperature. If a cut is not cut immediately upon removal from oven, it will continue to cook and the temperature at the centre will continue to rise. This may continue 30 to 45 minutes, in a large cut. Allow about 1/2 lb. per serving.

Yorkshire pudding

Ingredients:

1 cup flour  

1 cup milk

1/2 tsp. salt           

2 eggs

Drippings from roast beef

Method

Mix flour and salt. Combine milk and eggs, add to flour, and beat well until smooth. Pour hot drippings into a hot shallow pan or muffin tins to a depth of 1 inch. Pour in mixture quickly and bake in hot oven (400 F.) 1/2 hour. The pudding may then be placed under the rack holding the roast beef and left for 15 minutes to catch the juices from the roast, if a rack is not used, cut pudding into squares, or remove from muffin tins and arrange in pan around meat. Serve with the meat.