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Regal Beef Roast for Special Dinner : Yorkshire Popovers Make a Perfect Accompaniment

December 21, 1986

Traditions and customs enjoyed year after year are part of what makes the holidays so special. This is certainly true when it comes to food--from fruitcakes and cookies to a regal beef roast.

It's difficult to imagine a more elegant entree for Christmas dinner than succulent beef accompanied by popovers and a choice of vegetables. As impressive as it appears, the roast is very easy to prepare.

Estimate one serving per pound when determining the amount of beef to purchase. (A three-rib roast usually weighs six to eight pounds.) Then just roast in an open pan to the desired degree of doneness.

While the roast stands before carving, bake popovers until puffy and brown. Carrots and Waldorf salad would make excellent accompaniments. BEEF RIB ROAST

1 (3-rib) beef roast (about 6 1/2 pounds)

Yorkshire Popovers

Place beef roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer into center of meat. Roast at 325 degrees to desired degree of doneness.

For rare, 18 to 20 minutes per pound, 130 degrees internal temperature.

For medium rare, 22 to 25 minutes per pound, 140 degrees internal temperature.

For well done, 27 to 30 minutes per pound, 160 degrees internal temperature.

Allow roast to stand 20 minutes before carving. To carve, place beef on side and cut across grain toward ribs. Makes 6 to 8 servings. Serve with Yorkshire Popovers. Yorkshire Popovers

2 eggs

2/3 cup milk

2/3 cup sifted flour

1/2 teaspoon salt

3 tablespoons shortening, melted

Roast beef drippings

Combine eggs, milk, flour, salt and shortening. Beat until smooth. Chill 2 hours or longer.

Grease 10 popover pans and place 1 teaspoon roast beef drippings in each. Heat pans at 325 degrees until drippings sizzle. Add 2 1/2 tablespoons batter to each pan. Bake at 325 degrees 30 to 35 minutes or until puffed and browned. Makes 10 popovers.

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