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Rib Roast with Yorkshire Pudding

A rib roast served with Yorkshire pudding made from eggs, milk, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rib Roast with Yorkshire Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the roast

  1. Have the butcher remove the bones and roll the rib roast.

  2. Roast the meat for 15 minutes per pound at 400°F (200°C).

Roast and make the pudding

  1. Three-quarters of an hour before the meat is done, remove it from the pan and reserve the drippings for gravy.

  2. Turn in the pudding mixture, replace the roast on the rack across the pan, and complete roasting.

  3. Beat the eggs until light, then add the milk and a pinch of salt.

  4. Pour half of this mixture into the flour and beat until smooth.

  5. Add the remaining mixture and pour all into the dripping pan.

  6. Cut the pudding into squares when done and serve as a garnish with the roast.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Give the batter structure and help it puff up as it bakes.
Flour
Forms the body of the batter, which sets around the air bubbles as it cooks.
Milk
Adds moisture to the batter, so it bakes tender and lightly colored.
Rib roast
Supplies the main meat and the drippings used for the gravy.

The step that matters

Pour the batter into the hot dripping pan. Batter poured into very hot fat sizzles and starts to rise right away. In cold fat it spreads flat and rises poorly, so the pan should be hot when the mixture goes in.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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