Payday Extravaganza aka Splurging

Standing Rib Roast
with YORKSHIRE PUDDING
compliments of Jake Horowitz, Thanks Jake!
If the English can do this, you can, too.
Important. Read the label to determine the weight of the roast. Multiply the weight by 17 minutes for rare, 19 minutes for medium rare, 21 minutes for medium, and so forth. 28 minutes for well done. (Some very agreeable people overcook their roast beef . Just fancy.) Weight x Minutes = Total Time in Oven. Pre-heat the oven to 550 F. Wipe the roast with a damp cloth, and dust with salt and handmilled pepper. Set roast, bone side down, in a roasting pan. Put the roast in the hot oven and start the clock. After fifteen minutes, turn down the thermostat to 300 F. Do not open the oven door to have a little peek. There’s not much to see, and you’ll spoil the effect of the oven gradually cooling to 300 – it should not happen all at once. For the last ten minutes, raise oven temp to 450 F. At the end of allotted time, take the temperature of the thickest part of the roast: 140 for rare, 150 for medium rare, 160m for medium, 170 for medium. Or don’t take the temperature (living on the edge). You’re not done yet. Remove roast to a warm platter, cover with foil tent for 25 minutes before carving. Do not touch it with a knife for twenty-five minutes.

While you wait, your 450 F. oven is ready to bake Yorkshire Pudding: make a batter of 1 cup flour, 1 cup milk, 2 eggs, pinch salt. Put 1/2 cup pan drippings from the roast in a baking pan; or use the roasting pan if it’s not too big. Pour the batter over the drippings and bake 25 minutes at 450 F. It will become big and brown, and will oddly resemble a mammoth pop-over. Cut the Yorkshire pudding into large pieces and serve with the roast; horse radish, roasted Brussells sprouts and potatoes and shallots, and a pint of bitter are recommended. Have a good time.