Beef Rib with Yorkshire pudding w/ roasted potato and onions

Beef rib roast smothered in gravy served with a Yorkshire pudding and a side of roasted potatoes and onion. 

There are a few things I learned from this dish (or re-established):

1) I am not a fan of roast. While the roast was cooked so well, cut like butter, and was very moist, I prefer steak if I am eating beef. Just my preference. 

2) Yorkshire pudding is not a pudding but a muffin of sorts.

3) Rib roast is very pricey so it makes sense that it is not cooked often in a home, except for special occasions or holidays.

Either way, the meal came out great and it was a very tender, flavorful slice of meat. 

This meal is usually prepared for a family so it feeds quite a bit more. This recipe serves 5-8

What you will need:

Pudding:

1. 1 1/3 cup flour
2. 2 beaten eggs
3. 1 cup milk
4. Drippings from roast

Roast and brown gravy:

1. 4 1/2 lb beef rib roast (this should have about two ribs in it)
2. salt and pepper
3. 3 tbsp flour
4. 3 cups beef stock

Rest of your meal:

1. 3 lbs baby potatoes
2. 2 onions
3. 3tsp olive oil

Let's get started:
We are going to work on the 'pudding' first so first thing we are going to do is:

1. Add the flour to a large bowl and create a well. 
2. After beating your eggs, add your eggs into the center of your well.
3. Start whisking as you slowly add in your milk. Your dough should still be pretty clumpy so add in about 1/3 cup water until you have a very smooth paste. 
4. Season with salt and pepper to your liking.
5. Once your ingredients are blended and you are left with a rather wet paste, cover and set aside. It is important that you let your ingredients set for at least 15 minutes so don't rush into baking these. 

Beef, it's what's for dinner:

1. Preheat your oven to 450 degrees
2. Like Paula Deen says, RUB YOUR MEAT! Coat your roast in salt and pepper...and keep in mind, this is a big piece of meat, you be generous.
3. In a fitting size roasting pan, place your roast in, ribs up and bake at 450 degrees for 15 minutes.
4. Reduce your heat to 350 and keep roasting for another 60 minutes.
5. Make sure you baste your meat often to spread those wonderful juices around.
6. Once your meat is cooked to your liking (rare usually pops at 125 degrees while medium rare reads 140 degrees, anything above that is going to give you a tough piece of meat) cover with tin foil and set aside.

Potatoes and such:
*I suggest prebaking these. They will heat up very quickly. DO NOT mix your roast in with your potatoes and onions in the same pan or cook in the oven at the same time. 

1. My first directions? If you are going to have potatoes, have gravy. If you are going to have gravy, serve potatoes.
2. After cleaning your potatoes, cut them first in half, then in half again then add to a casserole dish.
3. Cut both ends off of your onion and peel off any skin
4. Roughly chop up your onion into relatively small pieces and add to the casserole dish as well. 
5. Sprinkle in salt and pepper then add olive oil
6. Toss potatoes and onions until they are coated in olive oil, salt and pepper.
7. Bake at 350 degrees for one hour.

Yorkshire pudding:

1. Heat your oven to 450 degrees
2. Using the drippings from the roast, spoon in about 1-2 tbs grease/broth (drippings) into each muffin tin.
3. Put muffin tin into the oven and heat the drippings until they are very hot, about 5- 7 minutes.
4. Quickly (but carefully) remove the muffin tin from the oven and add Yorkshire batter to each muffin tin, filling it 3/4 way full. 
5. *If your grease sizzles when your batter hits it, this is okay.
6. Return the full muffin tin back into the hot oven and back for about 15 minutes.
7. DO NOT mess with your 'pudding' once it is in the oven. If the baking process is interrupted, it can cause your batter to sink, leaving you with very oddly shaped and harder 'pudding'.

Mmm...gravy:

1. While I am from Oklahoma and brown gravy is a no-no, this gravy is absolutely delicious and everyone in my house loved it.
2. Now that your roast is sitting, wrapped in foil, on your cutting board, retrieve your roasting pan and add in your flour. 
3. Make sure you try to scrap any let over bits of roast left on the pan into your flour.
4. Add a very small amount of your broth to the pan and scrap off any left over drippings.
5. In a medium sauce pan, pour in your batter from your roast pan and heat to a medium, slowly whisking and adding in the remainder of the broth. 
6. Season with salt and pepper to your taste and continue to cook.
7. A great trick to gravy is to cook long enough to blend flavors and kill out the flour flavor, so make sure you have a steady heat and let the flour cook down and thicken.

• To enjoy, cut your roast into thin slices. I suggest carving the entire roast while you can in order to save the hassle of having to carve a cold piece of meat. 
• Because of my very southern roots, serve gravy atop of roast and potatoes (and pudding if your love gravy like we do)