Roast beef with onions and yorkshire pudding - country li

6 servings

Ingredients

Quantity Ingredient
1 5-lb beef standing rib roast
¾ teaspoon Salt
½ teaspoon Finely chopped fresh rosemary or 1/4 t dried rosemary
⅛ teaspoon Ground black pepper
1½ pounds Small white or yellow onions, peeled
3 Large eggs
1½ cup Milk
1½ cup Unsifted all-purpose flour
Gravy (recipe follows)
Fresh rosemary sprigs (opt.)

Directions

1. Heat oven to 325'F. Place roast, bone side down, in a 13- by 9-inch baking pan. Sprinkle top with ¼ t salt, ¼ teaspoon fresh or ⅛ t dried rosemary and the pepper. Roast 45 minutes.

2. Meanwhile, in 2-quart saucepan, combine onions and enough water to cover and heat to boiling. Cook until just tender-about 15 minutes.

Drain well and set aside.

3. Remove beef from oven. Increase oven temperature to 375'F. Line shallow 13-by 9-inch roasting pan with aluminum foil, allowing several inches of foil to extend over both short ends. Grease bottom of foil-covered pan with 2 T beef fat from roast drippings.

4. In medium bowl, with wire whisk, beat eggs, milk, flour, and remaining ½ teaspoon salt until smooth batter forms. Place beef in center of foil-lined roasting pan; insert meat thermometer into beef, being careful not to rest thermometer tip on bone. Set aside baking pan and remaining beef drippings for use in Step 5 and to make gravy.

Pour batter around beef and return to oven. Roast 30 to 40 minutes or until beef reaches an internal temperature of 120' to 125'F for rare, 130' to 140'F for medium-rare, or 145' to 150'F for medium, and Yorkshire pud- ding is puffed and golden brown.

5. Meanwhile, roast the onions: In 9-inch square baking pan, combine onions and 1 T fat from reserved beef drippings. Place in oven and roast with the beef until lightly browned-about 30 minutes.

Meanwhile, prepare Gravy.

6. To serve, using forks, lift beef from Yorkshire pudding to a plate. By grasping foil that extends over edge of pan, lift pudding from roasting pan onto serving tray. With spatula or knife, loosen pudding from foil and discard foil. Return beef to center of pudding; spoon roasted onions around beef. Sprinkle with re maining chopped rosemary and garnish with fresh rosemary sprigs, if desired. Or keep pudding and beef separate: Cut pudding into squares and slice beef; arrange on set ving platter with onions. Serve with gravy.

Gravy: Skim off and discard all remaining fat from beef drippings in baking pan. In baking pan, with wire whisk, combine 1 1O ½-oz can condensed beef broth, undiluted, 1 C dry white wine, ½ C water, and ¼ C unsifted all-purpose flour until smooth. Place baking pan over low heat and cook, stirring to loosen browned-on bits, until gravy thickens. Cook 2 minutes longer. Strain gravy into 1½-quart saucepan and keep warm over very low heat until ready to serve-no more than 15 minutes.

Country Living/Dec/93 Scanned and fixed by DP and GG

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