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  • Summary

    This is a standard take on a beef rib roast, which is to say it is how my father made the dish when I was younger, and how I have mostly made it since. The clear, rich fat that runs into the pan below the meat is the perfect vehicle for Yorkshire pudding.

    Ingredients

    • 1 3-to-4-rib roast of beef, approximately 8 to 10 pounds
    • 2 tablespoons unsalted butter
    • 1/4 cup all-purpose flour
    • 2 tablespoons kosher salt
    • 2 tablespoons freshly ground black pepper

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 10
    • Amount Per Serving
    • Calories: 35 % Daily Value *
    • Total Fat: 2 g 3.66%
    • Saturated Fat: 1 g 7.29%
    • Trans Fat: 0 g %
    • Cholesterol: 6 mg 2.04%
    • Sodium: 1153 mg 48.03%
    • Calcium: 7 mg 0.73%
    • Potassium: 22 mg 0.64%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 1.56%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 3 g %
    • Dietary Fiber: 0 g 1.74%
    • Sugar: 0 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 1.57%
    • Vitamin C 0%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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