# Standing Rib Roast with Yorkshire Pudding

A festive meal featuring a perfectly cooked standing rib roast with a crispy exterior, served alongside a giant, fluffy Yorkshire pudding.

- Cuisine: British
- Category: Dessert
- Language: en

## Ingredients

- 1 standing rib roast
- 2 tablespoons beef tallow or rendered beef drippings
- 2 teaspoons kosher salt
- 25 grinds black pepper
- 4 eggs
- 1.5 teaspoons kosher salt
- 2 cups whole milk
- 280 grams all-purpose flour
- 4 tablespoons drippings from roast
- 2 tablespoons fat

## Instructions

1. Roll out about six feet of cheesecloth and cut it in half.
2. Unwrap the roast, lay it at the end of one cheesecloth piece, and roll it up.
3. Rotate the roast 90 degrees and roll it long ways in the second cheesecloth piece.
4. Place the wrapped roast on a cooling rack inside a quarter sheetpan, tying it to stand on its side if desired.
5. Refrigerate the roast for four to five days to dry the outer surface.
6. Combine kosher salt (two teaspoons per bone) and black pepper (approximately 25 grinds) for the spice rub.
7. Unwrap the meat and massage it with two tablespoons of beef fat, ensuring it's worked into the meat.
8. Sprinkle and pat the spice mixture onto all sides of the roast, including the rib side, rubbing it in well.
9. Insert a kitchen thermometer into the eye muscle of the roast, horizontally and at least three inches in, setting the alarm for 118 degrees F.
10. Place the oven rack in the bottom third of the oven.
11. Place the roast into the oven and set the heat to 250 degrees F.
12. Cook the roast for approximately one hour per bone until the thermometer reaches 118 degrees F.
13. Combine four eggs, 1 1/2 teaspoons of kosher salt, 2 cups of whole milk, and 280 grams of all-purpose flour for the Yorkshire pudding batter, blending briefly with a stick blender or other method.
14. Cover the Yorkshire pudding batter and stash it at room temperature.
15. Place a 12-inch cast iron skillet in the oven.
16. Once the roast reaches 118 degrees F, carefully remove it from the oven, mindful of hot drippings.
17. Park the roast in a still warm spot in the kitchen, uncovered, leaving the probe in.
18. Slide the cast iron skillet into the oven and boost the heat to 400 degrees F.
19. Harvest four tablespoons of drippings from underneath the roast using a turkey baster.
20. Mix the four tablespoons of drippings into the Yorkshire pudding batter with the mixer running to prevent clumps.
21. When the oven hits 400 degrees F, add two tablespoons of fat directly to the skillet and swirl or brush to cover evenly.
22. Pour the batter quickly but carefully into the hot skillet.
23. Return the skillet to the oven and cook until puffy and brown, about 30 minutes.
24. When the pudding comes out, set it on the cooktop, leave it in the pan, and crank the oven to its highest heat (e.g., 550 degrees F).
25. Immediately pull the probe out of the roast.
26. Slide the roast into the oven for 10 minutes to sear, being prepared for smoke.
27. After 10 minutes, remove the roast from the oven.

## Equipment

- cheesecloth
- cooling rack
- quarter sheetpan
- kitchen thermometer
- oven
- electric spice mill or coffee grinder (optional)
- hand Japanese grinder
- stick blender (optional)
- 12-inch cast iron skillet
- turkey baster

## Tips

- Obtain the roast at least five days prior to cooking to allow for drying.
- Don't trim the ribs before cooking; cut them off after cooking and resting.
- Use kosher salt for better adhesion to the meat's surface.
- Insert the thermometer horizontally into the eye muscle.
- Cook the roast at a low temperature for even internal cooking.
- Do not cover the roast while resting to encourage carryover cooking.
- Mix the drippings into the Yorkshire pudding batter while the mixer is running to prevent clumps.
- Be prepared for smoke when searing the roast at high heat.

## Source

- Original video: https://www.youtube.com/watch?v=b8O0R73tJHo
- Recipe page: https://www.cliprecipe.com/recipe/acfadfc0-41b2-4a07-b080-a55224009b3e
- Extracted: 2026-01-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt