E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Standing Rib Roast & Yorkshire Pudding Lodge Cast Iron | November 29, 2024 The holidays call for something a bit extraordinary. This rib roast is standing-ovation worthy, with a creamy horseradish sauce and special occasion Yorkshire Pudding that we drizzle with honey because, well, Tennessee. This recipe calls for a reverse sear: a special technique where the roast is seared after it's cooked in the oven, giving it a very flavorful, browned crust. Happy holidays and happy eating! Level Advanced Prep Time 30 minutes Cook Time 3+ hours Serves 4-6 Cook it With Our 10.25 Inch Cast Iron Skillet Ingredients Roast 1 standing rib roast, 5 to 6 pounds, bone-in (two bone) 2 tablespoons salt 2 tablespoons pepper 6 cloves garlic, minced 2 tablespoons rosemary, chopped finely 2 tablespoons fresh thyme, chopped Yorkshire Pudding Rendered beef fat, reserved from roast 1 cup all-purpose flour 1 cup whole milk 3 eggs ½ teaspoon salt Creamy Horseradish Sauce ½ cup sour cream ¼ cup Duke’s mayonnaise 2 tablespoons prepared horseradish 1 teaspoon apple cider vinegar ¼ teaspoon salt ¼ teaspoon pepper Dash Tabasco (optional) Directions Prepare the roast. Remove the roast from the fridge and bring to room temperature, about 1 hour. Pat the roast dry with paper towels. Mix salt, pepper, garlic, rosemary, and thyme; rub the spice mixture evenly over the meat. Preheat the oven to 250˚F. Place the roast, bone-side down, in a 10.25 inch skillet. The bones will lift the meat off the skillet to ensure even cooking. Place the roast in the oven. Roast for about 2 to 3 hours, until the internal temperature reaches 130 degrees for medium rare. Remove from skillet to a cutting board. Reverse sear the roast. Place the skillet on the stovetop over medium heat, 3 to 5 minutes. Sear roast 1-2 minutes per side until fat has rendered and a good crust has developed. Remove from the skillet and tent with aluminum foil. Rest about 20 minutes. Reserve rendered beef fat for Yorkshire pudding. Make the Yorkshire Pudding. Increase oven temperature to 450 degrees and place a muffin pan inside to preheat. Meanwhile, whisk flour, milk, eggs, and salt until smooth. Let the batter rest (this can happen while your roast is searing). Carefully remove the muffin pan from the oven and add 2 teaspoons of rendered beef fat into each well—it’s alright if there’s a little more or less. Quickly pour batter into the wells filling 2/3 of the way. Return the muffin pan to the oven and bake for 15 to 20 minutes or until they puff up and are golden brown. Make the horseradish sauce. Mix all ingredients together, cover and rest for 30 minutes. Serve. Carve the roast into slices and serve with Yorkshire pudding drizzled with honey. Spoon creamy horseradish sauce over sliced standing rib roast. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Beer Cheese Dip View recipe Sweet Biscuit Strawberry Shortcake View recipe Jim Lahey’s No-knead Bread View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Standing Rib Roast & Yorkshire Pudding Lodge Cast Iron | November 29, 2024 The holidays call for something a bit extraordinary. This rib roast is standing-ovation worthy, with a creamy horseradish sauce and special occasion Yorkshire Pudding that we drizzle with honey because, well, Tennessee. This recipe calls for a reverse sear: a special technique where the roast is seared after it's cooked in the oven, giving it a very flavorful, browned crust. Happy holidays and happy eating! Level Advanced Prep Time 30 minutes Cook Time 3+ hours Serves 4-6 Cook it With Our 10.25 Inch Cast Iron Skillet Ingredients Roast 1 standing rib roast, 5 to 6 pounds, bone-in (two bone) 2 tablespoons salt 2 tablespoons pepper 6 cloves garlic, minced 2 tablespoons rosemary, chopped finely 2 tablespoons fresh thyme, chopped Yorkshire Pudding Rendered beef fat, reserved from roast 1 cup all-purpose flour 1 cup whole milk 3 eggs ½ teaspoon salt Creamy Horseradish Sauce ½ cup sour cream ¼ cup Duke’s mayonnaise 2 tablespoons prepared horseradish 1 teaspoon apple cider vinegar ¼ teaspoon salt ¼ teaspoon pepper Dash Tabasco (optional) Directions Prepare the roast. Remove the roast from the fridge and bring to room temperature, about 1 hour. Pat the roast dry with paper towels. Mix salt, pepper, garlic, rosemary, and thyme; rub the spice mixture evenly over the meat. Preheat the oven to 250˚F. Place the roast, bone-side down, in a 10.25 inch skillet. The bones will lift the meat off the skillet to ensure even cooking. Place the roast in the oven. Roast for about 2 to 3 hours, until the internal temperature reaches 130 degrees for medium rare. Remove from skillet to a cutting board. Reverse sear the roast. Place the skillet on the stovetop over medium heat, 3 to 5 minutes. Sear roast 1-2 minutes per side until fat has rendered and a good crust has developed. Remove from the skillet and tent with aluminum foil. Rest about 20 minutes. Reserve rendered beef fat for Yorkshire pudding. Make the Yorkshire Pudding. Increase oven temperature to 450 degrees and place a muffin pan inside to preheat. Meanwhile, whisk flour, milk, eggs, and salt until smooth. Let the batter rest (this can happen while your roast is searing). Carefully remove the muffin pan from the oven and add 2 teaspoons of rendered beef fat into each well—it’s alright if there’s a little more or less. Quickly pour batter into the wells filling 2/3 of the way. Return the muffin pan to the oven and bake for 15 to 20 minutes or until they puff up and are golden brown. Make the horseradish sauce. Mix all ingredients together, cover and rest for 30 minutes. Serve. Carve the roast into slices and serve with Yorkshire pudding drizzled with honey. Spoon creamy horseradish sauce over sliced standing rib roast. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Beer Cheese Dip View recipe Sweet Biscuit Strawberry Shortcake View recipe Jim Lahey’s No-knead Bread View recipe
