Roast Beef with Gravy and Yorkshire Pudding

Name: Roast Beef with Gravy and Yorkshire Pudding
Yield: FFR—Number of servings varies with the number of ribs used
Cuisine: French
Ingredients: 2½ to 3 cups skim milk, light broth, or water as needed; 2½ to 3 cups skim milk, light broth, or water as needed; Potato starch or cornstarch as needed; 1½ cups lightly salted water; Pepper from the mill; Salt; 2½ to 3 cups skim milk, light broth, or water as needed; 5 large eggs, separated; 3 cups sifted unbleached all-purpose flour; Potato starch or cornstarch as needed; 1 standing rib roast

Preparation info

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Ask the butcher to order for you IMPS No. 103 rib primal and tell him the number of portions you need.

This recipe can also be executed with:

Rump roast, always available in any butcher shop
True eye of the round roast, always available in any butcher shop
Sirloin butt roast boneless—IMPS No. 182

Buy an expensive festive rib roast oven-ready from a good butcher only. Once baked, the rib is presented standing on on

Ingredients

Europe
France
Main course

Ingredients

Method