Standing Rib Roast with Madeira Sauce and Herbed Yorkshire Puddings

Rib-roast-ck-521751-l

(5) Course Main Dishes

Ingredients in this Recipe

1 (5 pound) French cut rib eye roast, trimmed
1 1/2 cups 1% low fat milk
1 cup water
1 garlic clove, halved
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 tablespoon chopped fresh parsley
1 teaspoon grated lemon rind
1/2 cup beef broth
1/2 cup Madeira wine
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 tablespoons all purpose flour
5 large egg whites
Cooking spray

Recipe Preparation

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