I'm making my postponed Christmas dinner tomorrow.

I have a 7.5 standing rib roast that I'll cook at 350 F, and a green
bean casserole that cooks for 30 minutes at 350 F.

But I also wanted to make a Yorkshire pudding, which I've never done.
Back before Christmas, I collected several recipes from this group.
Cooking times range from 30-50 minutes, temps range from 350-450.

What's the best way to make this all work out with a single oven?

On Feb 23, 8:21 am, Mitch <Mitch@...> wrote:
> I'm making my postponed Christmas dinner tomorrow.
>
> I have a 7.5 standing rib roast that I'll cook at 350 F, and a green
> bean casserole that cooks for 30 minutes at 350 F.
>
> But I also wanted to make a Yorkshire pudding, which I've never done.
> Back before Christmas, I collected several recipes from this group.
> Cooking times range from 30-50 minutes, temps range from 350-450.
>
> What's the best way to make this all work out with a single oven?

Your meat is going to have to rest for a bit before carving. Take it
out, cover with foil, and proceed baking your puddin' and veg.

On Feb 23, 11:21?am, Mitch <Mitch@...> wrote:
> I'm making my postponed Christmas dinner tomorrow.
>
> I have a 7.5 standing rib roast that I'll cook at 350 F, and a green
> bean casserole that cooks for 30 minutes at 350 F.
>
> But I also wanted to make a Yorkshire pudding, which I've never done.
> Back before Christmas, I collected several recipes from this group.
> Cooking times range from 30-50 minutes, temps range from 350-450.
>
> What's the best way to make this all work out with a single oven?


If you've never made Yorkshire pudding before I strongly suggest you
make one on it's own in advance... of course dinner tomorrow makes for
a tight time frame... but you had three months to practice. duh

Yorkshire pudding requires a very short oven time so I see no reason
you can't prep some in advance adn then use the oven after removing
the roast.



YORKSHIRE PUDDING WITH BACON AND SAGE

Chunks of bacon give this English classic newfound appeal.

6 ounces bacon slices (about 7 slices), cut into 1-inch pieces
2 tablespoons (about) butter, melted

1 1/2 cups all purpose flour
3 tablespoons chopped fresh sage, divided
1 teaspoon coarse kosher salt
1 1/2 cups whole milk
3 large eggs

Place rack in center of oven and preheat to 450?F. Saut? bacon in
large skillet over medium heat until crisp. Transfer to paper towels
to drain. Transfer drippings to glass measuring cup. If needed, add
enough melted butter to measure 1/4 cup total. Pour drippings into
13x9x2-inch glass baking dish. Place dish in hot oven to heat
drippings 10 minutes.

Whisk flour, 2 tablespoons sage, and salt in medium bowl to blend.
Whisk milk and eggs to blend in large bowl; add flour mixture and
whisk until batter is smooth. Whisk in 2/3 of bacon. Remove hot baking
dish from oven. Using oven mitts or pot holders to protect hands, tilt
dish to distribute drippings evenly. Pour batter into pan. Bake 15
minutes; reduce oven temperature to 350?F and continue to bake until
golden brown and puffed, about 12 minutes longer (do not open oven
door while baking).

Remove pudding from oven. Crumble remaining bacon over pudding,
sprinkle with remaining 1 tablespoon sage, and serve.

Makes 8 servings.

Bon App?tit
December 2006
---


Sheldon

In article >,
Mitch <Mitch@...> wrote:

> I'm making my postponed Christmas dinner tomorrow.
>
> I have a 7.5 standing rib roast that I'll cook at 350 F, and a green
> bean casserole that cooks for 30 minutes at 350 F.
>
> But I also wanted to make a Yorkshire pudding, which I've never done.
> Back before Christmas, I collected several recipes from this group.
> Cooking times range from 30-50 minutes, temps range from 350-450.
>
> What's the best way to make this all work out with a single oven?

That's easy. I always cook my Yorkshire while the meat is resting. I'm a
thirty minute 450 F guy for YP, so I'd pull out the roast, increase the
temperature and mix the Yorkshire ingredients while the oven is coming
to the new temp. I'd put a bit of fat (or canola) in the YP pan and let
it get to smoking hot, dump in the YP and let 'er rip for a half hour
without peeking. After the YP was in the oven, I'd process the roast
drippings into gravy.
The meat won't get cold while all this is taking place.
Stuffed cooked turkeys can easily stand well over a half hour on the
counter while you diddle with other dishes at Thanksgiving too.

leo

--
<http://web0.greatbasin.net/~leo/>

Yorkshire mixture is best cold and oven should be hot (200C in a fan
oven). I chill the mixture for 30 mins before cooking.

Steve

Mitch wrote:
> I'm making my postponed Christmas dinner tomorrow.
>
> I have a 7.5 standing rib roast that I'll cook at 350 F, and a green
> bean casserole that cooks for 30 minutes at 350 F.
>
> But I also wanted to make a Yorkshire pudding, which I've never done.
> Back before Christmas, I collected several recipes from this group.
> Cooking times range from 30-50 minutes, temps range from 350-450.
>
> What's the best way to make this all work out with a single oven?

> Mitch wrote:
>> I'm making my postponed Christmas dinner tomorrow.
>>
>> I have a 7.5 standing rib roast that I'll cook at 350 F, and a green
>> bean casserole that cooks for 30 minutes at 350 F.
>>
>> But I also wanted to make a Yorkshire pudding, which I've never done.
>> Back before Christmas, I collected several recipes from this group.
>> Cooking times range from 30-50 minutes, temps range from 350-450.
>>
>> What's the best way to make this all work out with a single oven?

-= Exported from BigOven =-

My Never Fail Yorkshire puddings

This always makes lovely light puffy yorkshire puddings.

Recipe By: Helen Peagram
Serving Size: 12
Cuisine:
Main Ingredient:


-= Ingredients =-
1 1/2 tablespoons Fat ; butter, bacon, etc, melted
1 1/2 cup Flour
5 medium Eggs
1 1/2 cup Sour milk ; or buttermilk
1/4 teaspoon Salt
6 tsp Fat ; butter, bacon etc

-= Instructions =-
Preheat oven to 425. F
In mixer bowl combine flour and salt. Add eggs, milk and melted fat.
Beat til well combined. 2 minutes by hand. Till mixture is the
consistency of heavy cream.
Put 1/2 tsp fat in each cup and place in oven till fat is bubbling. Fill
each cup 1/2 full of batter and bake 20 minutes. Turn oven down to 325
and bake for 20 min longer.


** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

I do this while the veg and potatoes are cooking.

--
Helen
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

>That's easy. I always cook my Yorkshire while the meat is resting. I'm a
>thirty minute 450 F guy for YP, so I'd pull out the roast, increase the
>temperature and mix the Yorkshire ingredients while the oven is coming
>to the new temp.

This came out great. I've never had YP before, so I wasn't sure what
to expect. Mine came out pretty dark brown, but definitely not burnt.
Is it supposed to be golden brown?

It was crispy on the outside, and fluffy on the inside. They rose up
huge.

Everyone who said they weren't going to even try it because it sounded
gross when I was making it, ended up having seconds and thirds.

The standing rib roast was ecellent, too, although it took an hour
longer than I planned! I followed the 15 minutes per pound recipe,
and it was way off.

On Sun, 25 Feb 2007 15:21:50 GMT, Mitch <Mitch@...> wrote:

>
>The standing rib roast was ecellent, too, although it took an hour
>longer than I planned! I followed the 15 minutes per pound recipe,
>and it was way off.

Try roasting at 450° (fat side up) for 15 minutes, then lower the temp
to 350° and roast for 20-23 minutes per pound or until a meat
thermometer inserted into the middle of the meat registers 125° for
medium rare. Rest the meat on a carving board for 15 to 20 minutes -
the temperature will rise up to 140° degrees. Be careful, because it
*will* go over 140° (and cool off too much) if it sits any longer.
BTDT


--
See return address to reply by email

"Mitch" <Mitch@...> wrote

> This came out great. I've never had YP before, so I wasn't sure what
> to expect. Mine came out pretty dark brown, but definitely not burnt.
> Is it supposed to be golden brown?
>
> It was crispy on the outside, and fluffy on the inside. They rose up
> huge.
>
> Everyone who said they weren't going to even try it because it sounded
> gross when I was making it, ended up having seconds and thirds.

Ha! You showed them. That's funny.

> The standing rib roast was ecellent, too, although it took an hour
> longer than I planned! I followed the 15 minutes per pound recipe,
> and it was way off.

Sometimes that's the way it goes, but I'm glad your dinner
turned out so well.

nancy, jealous

Mitch wrote:
> I've never had YP before, so I wasn't sure what
> to expect. Mine came out pretty dark brown, but definitely not burnt.
> Is it supposed to be golden brown?
>
> It was crispy on the outside, and fluffy on the inside. They rose up
> huge.
>
> Everyone who said they weren't going to even try it because it sounded
> gross when I was making it, ended up having seconds and thirds.
>
> The standing rib roast was ecellent, too, although it took an hour
> longer than I planned! I followed the 15 minutes per pound recipe,
> and it was way off.


It sounds wonderful. That's my family's favorite meal.

The YP should be about as brown as a whole wheat bread crust, otherwise
it won't be cooked enough in the center. We have gotten used to it with
a bit of garlic powder in the batter, or the baking dish rubbed with the
cut side of a clove of garlic. Delicious.

I'm glad your people tried it even though they thought it sounded gross.
Willingness to try new foods shows some class. Glad they liked it.

gloria p

Puester wrote:

> I'm glad your people tried it even though they thought it sounded gross.
> Willingness to try new foods shows some class. Glad they liked it.
>
> gloria p

It is even classier when they don't *first* say it sounds gross.

Mitch wrote:
>
> I'm making my postponed Christmas dinner tomorrow.
>
> I have a 7.5 standing rib roast that I'll cook at 350 F, and a green
> bean casserole that cooks for 30 minutes at 350 F.
>
> But I also wanted to make a Yorkshire pudding, which I've never done.
> Back before Christmas, I collected several recipes from this group.
> Cooking times range from 30-50 minutes, temps range from 350-450.
>
> What's the best way to make this all work out with a single oven?

Cook the beef and time it to be ready about 45 minutes before dinner. Take
the roast out of the and crank up the heat for the Yorkies. Put the
casserole in a little later. It will take less time at the higher heat. I
don't think it will hurt the casserole as much as a lower temperature would
ruin the Yorkies.

Mitch wrote:
>
>
>
> The standing rib roast was ecellent, too, although it took an hour
> longer than I planned! I followed the 15 minutes per pound recipe,
> and it was way off.


15 minutes per pound rule???? No wonder it wasn't done. Even at a high
heat that is not a long time for a standing rib roast. it takes time to
penetrate the flesh. High heat for a short time works great for a skinny
piece of meat like a tenderloin roast. Thicker roasts like a rib need
lower heat and more time so the inside gets done before the outside is
burned.
..

On Sat, 24 Feb 2007 19:13:53 -0500, "MOMPEAGRAM"
> rummaged among random neurons and opined:

>This always makes lovely light puffy yorkshire puddings.
>
>Recipe By: Helen Peagram

<snip recipe>

After various attempts and combinations of recipes, the DH settled on
the following YP recipe that works for us (and I didn't used to like
YP):

@@@@@ Now You're Cooking! Export Format

Bill's Yorkshire Pudding

breads, meats and poultry

1 cup milk
1 cup all-purpose flour
2 eggs
1/2 teaspoon pepper
beef drippings/suet

Beat the eggs until quite light and gradually beat in the milk and
sifted flour. Or put all at once into an electric mixer or blender and
beat or whirl for a few seconds, just until the batter is smooth.
Flavor with salt and add, if you like, 2 tablespoons drippings. Let
stand for one hour. in the refrigerator

Pour up to 1/2" drippings into muffin tin and heat until very hot and
smoking. Then pour in the batter and bake at 450° F about 10 mins.
Reduce the heat to 375° F and continue baking for 15 to 20 mins or
until beautifully brown and puffy. Do not open the oven door during
the first 20 minutes of baking.

Yield: 6 servings

Terry "Squeaks" Pulliam Burd

--
"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

On Sun, 25 Feb 2007 18:26:42 -0500, Dave Smith
> rummaged among random neurons and opined:

>Mitch wrote:
>>
>>
>>
>> The standing rib roast was ecellent, too, although it took an hour
>> longer than I planned! I followed the 15 minutes per pound recipe,
>> and it was way off.
>
>
>15 minutes per pound rule???? No wonder it wasn't done. Even at a high
>heat that is not a long time for a standing rib roast. it takes time to
>penetrate the flesh. High heat for a short time works great for a skinny
>piece of meat like a tenderloin roast. Thicker roasts like a rib need
>lower heat and more time so the inside gets done before the outside is
>burned.
>.
<Not snipping for clarity>

I use the following technique for standing rib roast and it comes out
*perfectly* every single time:

@@@@@ Now You're Cooking! Export Format

Prime Rib Roasting Method

meats and poultry

1 prime rib

Searing Method:

Preheat oven to 450°F. Roast 30 mins. Reduce the heat to 325° F and
continue to roast, allowing about 12 mins. per pound for rare (meat
thermometer reads 120 to 125° F), or 14 - 15 mins. per pound for
medium (meat thermometer reads 140° F). Allow it to stand 10 mins.
before carving.

Contributor: James Beard

Terry "Squeaks" Pulliam Burd

--
"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

In article >,
Mitch <Mitch@...> wrote:

> This came out great. I've never had YP before, so I wasn't sure what
> to expect. Mine came out pretty dark brown, but definitely not burnt.
> Is it supposed to be golden brown?

Mine come out as dark as mahogany on the outside and custard colored on
the inside.

> It was crispy on the outside, and fluffy on the inside. They rose up
> huge.

It's supposed to. The YP should 'assume fantastic shapes' is what my
great aunt lectured in the recipe I have. The YP probably deflated
somewhat when removed from the oven which is expected in my family.

> Everyone who said they weren't going to even try it because it sounded
> gross when I was making it, ended up having seconds and thirds.

There's nothing better with the gravy that the roast will provide. YP is
a no-fail no-brainer once you do it right the first time. It sounds like
you did. If you didn't, who cares, everyone loved it.

leo

--
<http://web0.greatbasin.net/~leo/>