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Ingredients

• 4 lb Beef Rib Roast (bone‑in, trimmed)
• 2 tbsp Kosher Salt (for seasoning)
• 1 tbsp Freshly Ground Black Pepper (for seasoning)
• 2 tbsp Olive Oil (for rubbing on beef)
• 4 tbsp Unsalted Butter (for sauce and puddings)
• 2 Large Yellow Onion (sliced)
• 0.25 cup All-Purpose Flour (for roux)
• 2 cup Beef Stock (low‑sodium)
• 1 cup Red Wine (optional, adds depth)
• 2 tsp Fresh Thyme (fresh leaves)
• 1 cup Milk (for Yorkshire pudding batter)
• 2 large Eggs (for Yorkshire pudding batter)
• 1 cup All-Purpose Flour (for Yorkshire pudding batter)
• 0.5 tsp Salt (for Yorkshire pudding batter)

Instructions

1. Preheat Oven

   Set the oven to 450°F (230°C) and allow it to fully preheat.

   Time: PT15M

   Temperature: 450°F

2. Season the Beef

   Pat the rib roast dry, rub with olive oil, then season generously with kosher salt and freshly ground black pepper. Let it sit at room temperature for 15 minutes.

   Time: PT15M

3. Initial High‑Heat Roast

   Place the roast on a rack in the roasting pan, fat side up. Roast at 450°F for 20 minutes to develop a crust.

   Time: PT20M

   Temperature: 450°F

4. Finish Roasting at Lower Heat

   Reduce oven temperature to 325°F (165°C) and continue roasting until an internal temperature of 130°F (54°C) for medium‑rare is reached, about 1 hour 30 minutes.

   Time: PT1H30M

   Temperature: 325°F

5. Rest the Beef

   Remove the roast from the oven, tent loosely with foil, and let rest for 20 minutes. This allows juices to redistribute.

   Time: PT20M

6. Make Onion Sauce

   While the beef rests, melt 2 tbsp butter in a saucepan over medium heat. Add sliced onions and cook 10 minutes, stirring occasionally, until softened and lightly caramelized. Sprinkle ¼ cup flour, whisk for 2 minutes to form a roux. Deglaze with 1 cup red wine, simmer 2 minutes. Add 2 cups beef stock and 2 tsp fresh thyme, bring to a gentle boil, then reduce heat and simmer 15 minutes until thickened. Season with salt and pepper to taste.

   Time: PT30M

   Temperature: medium heat

7. Prepare Yorkshire Pudding Batter

   In a mixing bowl, whisk together 1 cup flour, 1 cup milk, 2 eggs, and ½ tsp salt until smooth. Let the batter rest for 15 minutes at room temperature.

   Time: PT15M

8. Heat Pudding Tin with Drippings

   Increase oven temperature to 450°F (230°C). Add a small spoonful of beef drippings to each cup of a 12‑cup Yorkshire pudding tin, place the tin in the oven for 5 minutes until the fat is smoking hot.

   Time: PT5M

   Temperature: 450°F

9. Bake Yorkshire Puddings

   Quickly pour the rested batter into the hot tins, filling each cup about two‑thirds full. Return to the oven and bake 20 minutes without opening the door, until puffed and golden brown.

   Time: PT20M

   Temperature: 450°F

10. Serve

    Slice the rested rib roast against the grain, arrange on a serving platter, drizzle with onion sauce, and serve alongside the Yorkshire puddings.

    Time: PT10M

Nutrition Facts

Calories

650

Protein

45 g

Carbohydrates

30 g

Fat

35 g

Fiber

2 g