Beef Rib Roast and Yorkshire Pudding from the Grill

Beef Rib Roast and Yorkshire Pudding from the Grill
Photo by James Carrier

Ingredients

  • 1 cup all-purpose flour
  • 1 center-cut beef rib roast (4 to 5 lb.), surface of fat trimmed to no more than 1/4 inch thick
  • Melted butter or margarine (optional)
  • Pepper
  • 3 large eggs
  • 1 cup low-fat milk
  • 1 cup all-purpose flour
  • + 11 more ingredients
    • About ¾ teaspoon salt
    • Pepper
    • Garlic-herb oil
    • About ¾ teaspoon salt
    • 3 large eggs
    • Watercress sprigs
    • Melted butter or margarine (optional)
    • Watercress sprigs
    • 1 cup low-fat milk
    • Garlic-herb oil
    • 1 center-cut beef rib roast (4 to 5 lb.), surface of fat trimmed to no more than 1/4 inch thick

1. Rinse beef and pat dry. Coat all over with garlic-herb oil. 2. Prepare barbecue for indirect heat (see below). When barbecue is medium-hot (you can hold your hand at grill level only 3 to 4 seconds), set an 8-inch square foil pan in center of firegrate or directly on heat source in gas barbecu...

View full recipe at My Recipes

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