Standing Rib Roast with Madeira Sauce and Herbed Yorkshire Puddings

Standing Rib Roast with Madeira Sauce and Herbed Yorkshire Puddings
Photo by Randy Mayor

Ingredients

  • 1 ½ cups 1% low-fat milk
  • 1 garlic clove, halved
  • Sauce:
  • 2 large eggs
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  • ½ cup beef broth
  • + 15 more ingredients
    • ½ teaspoon black pepper
    • Puddings:
    • 5 large egg whites
    • ½ teaspoon salt
    • ¾ teaspoon freshly ground black pepper
    • 1 (5-pound) French-cut rib-eye roast, trimmed
    • 1 ½ cups all-purpose flour
    • 2 tablespoons all-purpose flour
    • Cooking spray
    • Roast:
    • 1 teaspoon grated lemon rind
    • ½ cup Madeira wine
    • 1 cup water
    • 1 teaspoon salt
    • 1 tablespoon chopped fresh parsley

Preheat oven to 450°. To prepare roast, rub roast on all sides with garlic. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place roast, fat side up, on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of roast. Bake at 450° for 25 minutes. Reduce ov...

View full recipe at My Recipes

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