8 pound well-trimmed beef rib roast, small end, chine bone removed
6 large cloves garlic, minced
1 1/2 teaspoon dried thyme leaves
1 teaspoon cracked black pepper
Salt to taste
1 cup all-purpose flour
2 tablespoons chopped fresh chives
1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1 cup milk
2 eggs
2 tablespoons butter, melted, divided


1. Preheat oven to 350 degrees F. In a small bowl, combine garlic, thyme and pepper. Press evenly into surface of roast; season with salt. Place roast rib side down in a roasting pan. Roast about 2 1/4 to 2 1/2 hours for medium or until internal temperature reaches 140 degrees F. Remove from oven, tent with foil.
2. Increase oven temperature to 450 degrees F. In a large bowl, combine flour, chives, thyme and salt. In a second bowl, whisk milk with eggs; gradually add to flour mixture, beating until smooth. Spoon 1/2 teaspoon melted butter into each of 12 medium muffin cups; tip pan to coat bottoms.
3. Fill each muffin cup halfway with batter. Bake puddings about 15 to 18 minutes or until puffed and golden. Carve roast into slices; serve immediately with puddings.

When purchasing this roast, check with the meat cutter to be sure the chine bone has been removed. If not, carving will be a mess.

Classic Beef Rib Roast With Individual Yorkshire Puddings
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