Chef Kris Teaches You How to Reverse Sear a Standing Rib Roast and Make Yorkshire Pudding

standing rib roast

🥗Healthier: eye of round roast

💰Cheaper: chuck roast

Eye of round is leaner, while chuck roast is more economical.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal can reduce cholesterol, while egg substitute is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective option.

beef drippings

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is a budget-friendly alternative.

Welcome to the Lodge Kitchen, I'm Chef Kris.

Introduce the standing rib roast and the plan to make Yorkshire pudding.

Season the standing rib roast on all sides with salt and black pepper.

Chop 4-5 cloves of garlic and mince them finely.

Strip fresh rosemary and add fresh thyme leaves to the minced garlic.

Mix the minced garlic and herbs with salt and pepper to create a rub.

Rub the herb mixture all over the standing rib roast, ensuring even coverage.

Tie the roast with butcher's twine to keep its shape during cooking.

Place the roast in a 10.25 inch cast iron skillet, bone side down.

Preheat the oven to 250°F (121°C) and insert a meat thermometer into the roast.

Roast in the oven for 2-2.5 hours until the internal temperature reaches 130°F (54°C) for medium rare.

Prepare horseradish sauce by mixing sour cream, Duke's mayonnaise, horseradish, hot sauce, cider vinegar, salt, and pepper.

Let the horseradish sauce sit for at least 30 minutes to meld flavors.

After 2.5 hours, check the roast temperature; it should be around 135°F (57°C).

Remove the roast from the oven and place it on a cutting board to rest.

Sear the roast in the skillet over medium heat for 1-2 minutes per side to develop a crust.

Capture the beef drippings from the skillet for the Yorkshire pudding.

Preheat the oven to 450°F (232°C) and place a muffin pan inside to heat up.

Whisk together flour, milk, salt, and 3 eggs to make the Yorkshire pudding batter until smooth.

Let the batter rest to allow bubbles to escape.

Add 2 teaspoons of beef drippings to each well of the hot muffin pan.

Pour the Yorkshire pudding batter into the wells quickly to maintain heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens