Sara's Roast Beef and Yorkshire Pudding Served with Garlic Horseradish Mashed Potatoes with Gravy

My Mother-In-Law, Sara's classic, signature holiday feast is Roast Beef served with Yorkshire Pudding, Garlic, Horseradish Mashed Potatoes with Gravy and of course, Caesar Salad.   This meal is a favorite indulgence for our family of five from time to time also.  The leftover roast beef makes heavenly sandwiches when served on home-style rolls slathered with Hellman's mayo, a touch of horseradish and salt and pepper to taste.  



For the Roast Beef:

4 - 6 pounds beef rib roast
8 cloves of garlic thinly sliced
4 tablespoons olive oil
5 sprigs rosemary leaves, chopped (optional)
3 cloves of garlic, minced (optional)
salt and pepper to taste
Brown Gravy (recipe to follow)



To make the roast beef, preheat the oven to 375 degrees F.

Place the roast beef on a clean work surface.  Make small slits all over the prime rib and fill each slit with a slice of the garlic.  Rub with the olive oil, salt and pepper.

Place into the preheated oven; cook for about 15 - 20 minutes per pound for rare meat, about 1 hour and 45 minutes to 2 hours and 15 minutes.  Baste the roast with olive oil and the drippings in the bottom of the pan.  The last 30 minutes of roasting time add rosemary and garlic to olive oil, adding more oil if needed.  Remove roast from the oven and let rest, covered, for about 15 -20 minutes before slicing or until until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, bake uncovered 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil and let stand 15 to 20 minutes or until thermometer reads 160°F.  Save all the drippings for the Yorkshire Pudding.



Yorkshire Pudding:

Crisco shortening, melted (vegetable oil will work)
1 cup all-purpose flour
1 cup milk
1/2 tsp salt
2 eggs


While beef is standing, make Yorkshire Pudding. Measure pan drippings, adding enough shortening to drippings, if necessary, to measure 1/4 cup. Divide hot drippings in muffin pans; place pan in oven and heat until hot. Increase oven temperature to 450°F. In medium bowl, beat flour, milk, 1/2 teaspoon salt and the eggs with wire whisk just until smooth. Pour batter into pan of drippings and oil. Bake 18 to 23 minutes or until puffy and golden brown (pudding will puff during baking but will deflate shortly after being removed from oven).  Do not open oven while baking; serve immediately with beef.


Brown Gravy:



2 tbsp margarine  or butter
1 thin slice onion
2 - 3 tbsp all -purpose flour
1 cup beef broth
1/4 cup red wine
1/4 tsp salt
1/8 tsp fresh cracked pepper


Heat butter in 1 - 1/2 quart saucepan over low heat until melted.  Cook and stir onion in butter until onion is brown; discard onion.  Stir flour into butter.  Cook over low heat, stirring constantly, until flour is deep brown; remove from heat.  Stir in broth and wine.  Heat to boiling, stirring constantly.  Boil and stir for 1 minute.