Boneless Rib Roast with Yorkshire Pudding and Jus

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Appears in Cook's Country December/January 2017, Cook's Country TV

We wanted to bring these two classics together in one pan.

SERVES 8 to 10

TIME 4½ to 5 hours, plus 24 hours salting

has video

WHY THIS RECIPE WORKS

For an ultrajuicy, well-seasoned boneless rib roast, we salted the beef a day in advance and cooked it in a low 250-degree oven. To make a matching holiday-worthy Yorkshire pudding, we saved the fat trimmings from the roast and used them as...

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