Standing Rib Roast

Ingredients

2 1/2 - 3 Bone-In Prime Rib Roast, bones cut and tied

Lots and lots of olive oil

2T Salt

2T Lawry's Seasoning Salt

2T Rosemary, Chopped

1T Sage, rubbed

Black Pepper

Yorkshire Pudding:

1 Cup AP Flour

1 Cup Eggs, (about 4)

1 Cup 2% or Whole Milm

Pinch of salt

Enough oil or fat from roast to allow 1 teaspoon of fat per muffin tin (12).

Directions

Combine salts, rosemary and sage
Oil then rub entire roast
place rib side down on roast rack. (Use a cooling rack placed over a cookie sheet as alternative)
Insert meat thermometer (oven safe) Roast at 450 degrees for 25 minutes. Turn down heat to 325 and roast another 1 - 1 1/4 hour until your thermometer says 135 degrees.
Remove roast and let rest in a warm area 30 minutes to 1 hour or until
Temp on thermometer reaches 140/145 degrees.

1 cup beef broth
1 cup dry red win
Any drippings from pan
1 crushed clove garlic
1 shallot, small dice
1 sprig thyme or rosemary (1 tsp)
Salt to taste
1/2 tsp black pepper
*Bring all to a boil in sauce pan and reduce by half (use flour/water slurry to thicken if needed)
For Yorkshire Pudding: (Cook while roast rests.)
450 degrees
Mix flour, egg and milk until no lumps are present.
Let batter sit 30 minutes to 1 hour on counter.
Spoon oil or fat into muffin tins (1 tsp each) and place in oven until fat begins to smoke.
Open door, slide out rack and quickly ladle batter into muffin tins (the first few, if not all, should sizzle), filling them up about 3/4 of the way.
Place back in the oven and bake for 20-30 minutes...or until beautiful golden brown. DO NOT OPEN OVEN until you are ready to remove them! Serve immediately with roast.

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