Standing Rib Roast with Port Gravy and Yorkshire Pudding

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

6

  pounds

  prime rib -- fat cap trimmed

1

  tablespoon

  olive oil

2

  cloves

  garlic -- minced fine

1/2

  teaspoon

  rosemary

1

  teaspoon

  salt

1/4

  teaspoon

  ground black pepper

1/2

  teaspoon

  thyme

  Yorkshire Pudding

2

  whole

  eggs

1

  cup

  2% low-fat milk

1/4

  teaspoon

  salt

1

  cup

  all-purpose flour

  Port Gravy

2

  cups

  low sodium beef broth

3/4

  cup

  port wine

2

  tablespoons

  all-purpose flour

1/4

  teaspoon

  salt

1/8

  teaspoon

  pepper

Trim the fat cap to 1/4 inch. Mix olive oil, garlic, rosemary, salt, pepper, and thyme together. Rub all over meat.

Heat oven to 350F.

Place meat on rack over baking pan. Insert meat thermometer making sure not to touch a bone or the pan.

For medium-rare bake for 1 hour 45 minutes to 2 hours 15 minutes or until the thermometer reaches 135F. Remove from oven and cover with aluminum foil. The temperature will continue to rise.

Increase oven to 450F.

Pour off enough drippings to make 1/4 cup. Pour into a 9 inch square pan or divide between 12 muffin cups. Place pan in oven until hot.

Mix eggs, milk, salt, and flour until very smooth. Pour over dripping is pan or muffin tins. Bake 18 to 23 minutes or until golden and puffy;

Dispose of all but 2 tablespoons of the reaming beef drippings. Place pan on stove over two burners and heat to medium-high. Add flour and cook briefly to make a rue.

Pour port in and scrape up all the browned bits. Bring to a simmer.

Pour in beef stock, pepper, and salt. Bring back to a simmer and let cook 10 minutes or until thickened.

Makes 8 Servings.

Per Serving: 1176 Calories; 89g Fat (70.8% calories from fat); 64g Protein; 19g Carbohydrate; 1g Dietary Fiber; 294mg Cholesterol; 624mg Sodium. Exchanges: 1 Grain (Starch); 8 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 13 Fat.

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