Main Course: Roast Beef

on Dec 22, 2004

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8 lb. standing rib roast
Salt and pepper to taste

Rub roast with salt and pepper. Pre-heat oven to 450 degrees. Place roast, rib side down, on a rack in a roasting pan. Place roast beef in the oven and cook at 450 degrees for 20 minutes, then reduce heat to 325 degrees and cook an additional hour and a half. Let stand and cool for 15 minutes before carving.

Yorkshire Pudding

1/4 cup roast beef drippings
1 cup all purpose flour
1 cup milk
2 eggs
1/2 tsp. salt
1/4 tsp. baking powder

Preheat oven to 450 degrees. Mix flour, baking powder and salt together, then add eggs and milk and beat well until smooth. Pour roast beef drippings in a small roasting pan. Heat drippings in oven until very hot and almost smoking, then pour flour mixture over drippings. Bake for 15 minutes at 450 degrees, then reduce heat to 350 degrees and bake 15 minutes longer or until pudding has risen and is golden brown. Cut pudding into squares and serve warm. This is a great accompaniment to rare roast beef.

Roasties

Nonstick cooking spray
6 - 8 yellow potatoes, peeled and quartered
1/4 cup beef drippings
2 - 3 Tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
Preheat oven to 350 degrees. Spray large baking dish with nonstick spray. Add potatoes to the dish. Combine beef drippings, oil, salt, pepper, oregano together and pour over potatoes. Cook for 30 - 45 minutes or until potatoes are tender and golden brown.

Frozen Cranberry Salad

1 16-oz. can cranberry sauce
1 20-oz. can crushed pineapple, drained
1 14-oz. can low fat sweetened condensed milk
1/4 cup lemon juice
2 cups whipped topping
1/4 cups pecans, chopped

Combine all ingredients except nuts in a large bowl. Spread out in baking dish. Top with nuts and freeze. Remove from freezer 20 minutes before serving. Cut into squares.

The Skinny: Use fat free whipped topping.