Mini Prime Ribs and Yorkshire Puddings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Bake your own Yorkshire puddings in a muffin tin and top each one with slices of perfectly roasted prime rib and a drizzle of horseradish sauce. These elegant and creative puddings are sure to delight your guests! Ingredients:
3 large eggs, lightly beaten |
1 cup all-purpose flour |
1 cup milk |
1 (4- to 6-pound) bone-in prime rib roast |
1 teaspoon salt |
1 teaspoon pepper |
garnish: sliced green onions |
Directions:
1. Stir together eggs, flour, and milk; cover and chill batter 8 hours.
2. Sprinkle roast with salt and pepper. Place roast on a foil-lined rack in a roasting pan.
3. Bake at 500° for 30 minutes. Reduce temperature to 350°, and bake 30 minutes. Increase temperature to 450°; bake 35 more minutes or to desired degree of doneness. Remove roast, and let stand 15 minutes before thinly slicing, reserving about 1/2 cup drippings in pan.
4. Spoon drippings into miniature muffin pan cups, filling one-fourth full.
5. Bake at 450° for 2 minutes or until thoroughly heated.
6. Stir chilled batter; spoon into miniature muffin pans, filling half full.
7. Bake at 450° for 9 minutes or until puffy and golden. Remove from oven, and make a well in center of pudding. Arrange Prime rib slices in centers; top with horseradish sauce or horseradish. Garnish, if desired. Serve warm.
8. *1/2 cup sour cream, 1 tablespoon prepared horseradish, 2 tablespoons lemon juice, and 1/4 teaspoon salt combined may be substituted for horseradish sauce.
9. Note: Freeze Yorkshire Puddings, if desired. Let thaw at room temperature 30 minutes; reheat at 400° for 5 to 7 minutes. Assemble as directed.
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