(Joyce Trepus welcomes your questions at 503-292-2741.)

The following recipe was a favorite at holidays before the days of my learning the word 'cholesterol.'

Standing Rib Roast with Yorkshire Pudding

Adapted from 'Oregon Cookbook' by Janet Walker.

4-6 pounds (2-3 ribs) beef rib roast, small end

Salt and pepper


2 eggs

1 cup milk

1/2 teaspoon salt

1 cup flour

Horseradish Sauce (optional)

Place roast bone-side down in open roasting pan. Sprinkle with salt and pepper. Place meat thermometer in the thickest part of the roast making sure it is not in contact with a bone. Bake in 325 degree oven until internal temperature reaches 160 degrees, for medium doneness, 2 1/4 to 3 1/2 hours.

When roast is done, allow to stand at room temperature for 15 minutes before carving. Make the pudding while waiting.

In a medium bowl with a wire whisk, beat eggs until foamy. Beat in milk and salt, gradually beat in flour until batter is smooth. When roast is done, spoon off 2 tablespoons of drippings and divide into 12 three-inch muffin cups. Tilt to coat cups evenly. Heat muffin pan in oven for 5 minutes at 400 degrees. Remove and pour 2 1/2 tablespoons batter into each greased muffin cup. Bake 30 minutes at 400 degrees; loosen and serve with roast and Horseradish Sauce.

Handle puddings gently, so they don't fall. One pudding per person.

My Horseradish Sauce

1 cup sour cream

1/2 cup vanilla yogurt

1/2 horseradish in a jar (to taste)

Salt and pepper to taste

Pinch of sugar

Stir together, adjusting horseradish to suite personal taste. May serve with an assortment of mustard allowing each person to choose their favorite.

Good with a tossed salad or freshly made coleslaw or grated carrot salad.

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