Mini Prime Ribs and Yorkshire Puddings
Mini Prime Ribs and Yorkshire Puddings might be just the side dish you are searching for. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains about 5g of protein, 8g of fat, and a total of 101 calories. This recipe serves 64. A mixture of eggs, salt, garnish: green onions, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Stir together eggs, flour, and milk; cover and chill batter 8 hours.
Sprinkle roast with salt and pepper.
Place roast on a foil-lined rack in a roasting pan.
Bake at 500 for 30 minutes. Reduce temperature to 350, and bake 30 minutes. Increase temperature to 450; bake 35 more minutes or to desired degree of doneness.
Remove roast, and let stand 15 minutes before thinly slicing, reserving about 1/2 cup drippings in pan.
Spoon drippings into miniature muffin pan cups, filling one-fourth full.
Bake at 450 for 2 minutes or until thoroughly heated.
Stir chilled batter; spoon into miniature muffin pans, filling half full.
Bake at 450 for 9 minutes or until puffy and golden.
Remove from oven, and make a well in center of pudding. Arrange Prime rib slices in centers; top with horseradish sauce or horseradish.
*1/2 cup sour cream, 1 tablespoon prepared horseradish, 2 tablespoons lemon juice, and 1/4 teaspoon salt combined may be substituted for horseradish sauce.
Note: Freeze Yorkshire Puddings, if desired.
Let thaw at room temperature 30 minutes; reheat at 400 for 5 to 7 minutes. Assemble as directed.