RE: Roast Beef with Yorkshire Pudding
We make Yorkshire Pudding ( the "popover" type) every Xmas eve to accompany our roast beef (four standing ribs of "choice or better beef") and we love it.
However, it is a far cry from the "Yorkshire Pudding" I grew up with as made by my Grandmother. Her's was from a recipe she got from an English neighbor (I think the lady was from the Southhampton area and she had been trained as a baker) - unfortunately the recipe is lost. In any case, it was a solid cake made with white flour and had the consistency of cornbread and was always baked in pan drippings in a 9 x 12 glass pan. Someone has suggested to me that my Grandmother's product was actually a popover cooked in a too-cool oven and it had failed to "pop". Anyone know anything like this?
As to the roast beef: Be sure to take it out of the refrigerator a couple of hours before cooking. Coat it liberaly with salt and pepper (some people like a touch of garlic inserted in slits). We like to line the bottom of the roasting pan with a mix of chopped onion,carrots, and celery to hlep make a more flavorful gravy. Start in a 450 oven. Turn down in 10 minutes to 350 and roast to an internal temperature of 135 for rare- about 15 to 18 minutes per pound. Let it stand on a platter or cutting board lightly covered, while making the Yorkshire Pudding and the gravy, before slicing. Add any juices that have accumulated in the platter to your gravy.