Excellent recipe. The only thing I would advise is cooking to temp of 125 and letting rest will give you rare/medium rare. Cooking to 130 and letting rest will give you medium rare to medium meat. 140 mentioned in this recipe is too done for my family, so we just decreased the time according to our taste. The Yorkshire pudding is heavenly! It seems like there will not be enough pan drippings to make, but I was able to make 22 puddings total from a 5.62 lb standing rib roast. We did not get any crust on our pan for Au Jus, but really, we did not miss it at all as the meat is super moist and flavorful without it.
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Excellent recipe. The only thing I would advise is cooking to temp of 125 and letting rest...