Boneless Rib Roast with Yorkshire Pudding and Jus

Name: Boneless Rib Roast with Yorkshire Pudding and Jus
Yield: Serves 8 to 10
Ingredients: 5 pound, beef rib roast, boneless, with 1/2-inch fat cap; 3 tablespoons, kosher salt, divided; 2 1/2 cups, all-purpose flour (12 1/2 ounces); 4 cups, milk; 4 , large eggs; 1 tablespoon, vegetable oil, plus extra as needed; 1 , onion, chopped fine; 1 teaspoon, cornstarch; 2 1/2 cups, beef broth; 1 sprig, fresh thyme

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

Main Courses

Beef

Savory Pies & Tarts

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

SERVES8 to 10

TIME4½ 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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