Standing Rib Roast with Madeira Sauce and Herbed Yorkshire Puddings

Yorkshire pudding, a holiday classic for generations, derives its name from the Yorkshire region of northern England. Let the roast rest while you finish the sauce and make the puddings; it will be easier to carve.

Yield: 12 servings (serving size: 3 ounces beef, 2 tablespoons sauce, and 1 pudding)

Ingredients

• Roast:
• 1  (5-pound) French-cut rib-eye roast, trimmed
• 1  garlic clove, halved
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• Cooking spray
• 
  Sauce:
• 1  cup  water
• 2  tablespoons  all-purpose flour
• 1/2  cup  Madeira wine
• 1/2  cup  beef broth
• 1/2  teaspoon  black pepper
• 
  Puddings:
• 1 1/2  cups  all-purpose flour
• 1  teaspoon  salt
• 3/4  teaspoon  freshly ground black pepper
• 1 1/2  cups  1% low-fat milk
• 1  tablespoon  chopped fresh or 1 teaspoon dried thyme
• 1  tablespoon  chopped fresh parsley
• 1  teaspoon  grated lemon rind
• 5  large egg whites
• 2  large eggs

Preparation

Preheat oven to 450°.

To prepare roast, rub roast on all sides with garlic. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place roast, fat side up, on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of roast. Bake at 450° for 25 minutes. Reduce oven temperature to 300° (do not remove roast from oven); bake an additional 1 1/2 hours or until thermometer registers 145° (medium) or desired degree of doneness. Place roast on a platter; let stand while finishing sauce and Yorkshire puddings. Reserve 1 1/2 tablespoons drippings from pan for puddings; set aside.

To prepare sauce, wipe the remaining drippings from pan with paper towels, leaving brown bits on the bottom of pan. Combine the water and 2 tablespoons flour in a small bowl. Add Madeira to pan, and bring to a boil over medium-high heat, scraping bottom of pan with a wooden spoon to loosen brown bits. Add flour mixture; cook for 1 minuteor until slightly thick. Stir in broth and 1/2 teaspoon pepper; cook 2 minutes. Keep warm.

Preheat oven to 450°.

To prepare puddings, coat 12 muffin cups with reserved pan drippings. Lightly spoon 1 1/2 cups flour into dry measuring cups, and level with a knife. Combine 1 1/2 cups flour, 1 teaspoon salt, and 3/4 teaspoon pepper in a medium bowl. Gradually add milk, stirring with a whisk until smooth. Add thyme and remaining ingredients to bowl, stirring with a whisk until smooth. Spoon batter into prepared cups. Bake at 450° for 15 minutes. Reduce oven temperature to 375° (do not remove puddings from oven); bake an additional 15 minutes or until golden.

Nutritional Information

Calories:

304 (38% from fat)

Fat:

12.8g (sat 5g,mono 5.2g,poly 0.6g)

Protein:

29g

Carbohydrate:

16.1g

Fiber:

0.6g

Cholesterol:

106mg

Iron:

3.5mg

Sodium:

410mg

Calcium:

58mg