Recipe courtesy of George Hotel and Pilgrims' Inn
Roast Spiced Prime Ribs of Beef and Yorkshire Pudding
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1618
- Total Fat
- 133
- Saturated Fat
- 57
- Carbohydrates
- 29
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 70
- Cholesterol
- 382
- Sodium
- 1377
- Total: 2 hr 31 min
- Prep: 10 min
- Inactive: 1 min
- Cook: 2 hr 20 min
Ingredients
2 cloves garlic
Freshly ground salt
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 teaspoon black pepper
1 (8-pound) prime rib
Clarified butter
For pudding:
2 cups flour
Freshly ground salt
4 eggs
2 1/2 cups milk
Directions
- Combine garlic, salt to taste, ginger, nutmeg, cardamom, cinnamon and pepper. Make incision in between rib bones and fill with spice mixture. Preheat oven to 350 degrees F.
- For pudding: Sift together flour and salt in bowl. Make well in center and add eggs. Combine, gradually adding milk to form a smooth batter. Cover for 1 hour.
- Meanwhile, place meat in small baking dish, brush with clarified butter and cook for 1 hour, 35 minutes. Increase heat to 400 degrees. Remove beef and place on large, shallow ovenproof serving dish. Pour pan drippings around meat and heat on stove until drippings begin to smoke. Pour Yorkshire batter right into drippings surrounding meat and bake for 40 minutes.