Sunday, November 24, 2013

The Whole Enchilada: Turkey Enchiladas And Yellow Rice


This is hands down my families favorite leftover, I usually serve it two days into munching on things like Turkey and Cranberry Paninis, and once we need to diversify our palette. Flavors that pack a punch,  recreate turkey into something "south of the border". Nothing like, what we have enjoyed for the last few days, but grow weary of. Enjoy!









Turkey Enchiladas and Yellow Rice

1 medium Onion, diced
3 Garlic cloves, chopped
3 Diced Oven Roasted Chilies, Or (1 can mild fire roasted chilies)
1/4 cup Sliced Black olives(optional)
8 tbs Butter
1/4 cup all-purpose Flour
1 cup Sour Cream- divided to 3/4 cup and 1/4 cup
2 cups Turkey stock, (see Making Turkey Stock) if not, use storebought chicken stock
3 cups Turkey, White and Dark Meat; boned, meat shredded or cut into small pieces (or chicken)
1/2 tbs Salt, or to taste
Freshly ground black pepper

2 cups Ranchero Sauce, see below (or canned Mild Red Enchilada Sauce)
10 large flour tortillas
1/2 pound Monterey Jack or Cheddar cheese, shredded

Chopped tomatoes, red onion, and cilantro leaves, for garnish (optional)

Ranchero Sauce

2 tablespoons butter
2 tablespoons flour
5 teaspoons red chili powder
1 1/2 teaspoons cumin
2 teaspoons garlic powder
6 ounces tomato paste
2 1/4 cups water
salt and pepper

Yellow Rice, recipe follows

Warm oven to 350 degrees F

Filling
Melt butter in large pan, as soon as melted add onions. Cook until tender and translucent, about 4 minutes. Add garlic in last minute. Melt other 6 tbs butter and stir in flour. Cook the "flour taste" out of the flour over medium low for about 2 minutes. Add broth and stir briskly, bring up heat over medium to a low boil, then reduce heat to medium-low and let sauce thicken. About 7 minutes. Mix sauce with chicken in large bowl. Let cool a bit. Add chopped chilies and 3/4 cup sour cream.  Stirring until combined.

Assembly
Take a large baking dish (preferably 9x13) and cover the bottom with some of the 1/4 of reserved red sauce. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved red sauce coating both sides(this step can be skipped but sometimes to prevent any exposed tortilla I do this to prevent drying out). Put a scoop of the shredded turkey and white sauce on top of the tortilla followed by a sprinkle of the shredded cheese. Fold about 1/4 of bottom of the tortilla over the filling and then roll the sides like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over the remainder of the red sauce covering all exposed tortillas, and top with the remaining shredded cheese.

Bake
Bake uncovered for about 30 minutes until bubbly. Garnish Options: Red Onion, Shallots, Sour Cream, Salsa, cilantro and tomato.

Yellow Rice
2 cups long-grain rice
4 cups water
2 cloves garlic, smashed
1/2-1 tablespoon turmeric
1 1/2 teaspoon kosher salt
1 bay leaf

Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

LEFTOVERS- Turkey, Fresh Cranberry-Orange Relish, Stuffing and Havarti Panini

There's Something about the crunchy creamy panini that warms the soul. I happen to love the Italian's souped up version of a grilled cheese on any day! Finally a way to use my George Foreman Grill so lovingly gifted to me years back! It makes a perfect panini when you add a little weight to the top.

Turkey, Fresh Cranberry-Orange Relish, Stuffing and Havarti Panini

Thinly sliced turkey breast
8 slices Havarti
8 slices Ciabata or Italian Bread
Cranberry Orange Relish (or canned cranberry sauce if not available)
Optional Additions:
Stuffing
Gravy
Very thinly sliced red onions
Olive Oil

Plug in Panini Grill/George Foreman Grill/ or Skillet over Medium Heat. Arrange Bread slices. Using a basting brush, or Olive oil Spray Bottle is preferable, spread one side with olive oil. On other side of bread arrange in this order: Cranberries, Turkey, Stuffing,(and Gravy, Onions, Stuffing, Cranberries again if preferred) finally Havarti.  Place inside panini maker.  Cook for about 3-5 minutes.

Note for Use of Other Pans: If using a skillet or George Foreman Grill apply weight to top. I've used all sorts of sources; cast iron skillet, tea pot, even a rock camping once! Flip Sandwich over half way through, and reapply weight. .

Paninis can be assembled ahead of time and cooked when it is convenient! Delicious!

Saturday, November 16, 2013

Mastering The Two Hour Turkey

I struggle with big beasts.  Foremost my lack of patience at cooking anything for 6-7 hours, or even 4 for that matter, always leaves me with an under-cooked bird.  This can not be said of the chicken.  Chicken does not daunt me in the same way, as well... It only takes an hour! My patience can handle this! Many Thanksgivings have gone by that we have microwaved the sliced turkey to make sure it is thoroughly cooked.  And frankly I find that most turkey cooked all day is darn dry!


No MORE! If I can cook a perfect chicken, I can cook a perfect turkey! Enter the electronic meat thermometer. Declare the turkey shall be done right, without flaw,  moist, delicious and EVERY TIME!

The Perfect, Juicy Two Hour Turkey

  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme
  • 2 lemon, halved
  • 2 head garlic, cut in half crosswise
  • 4-6 tablespoons (1/2 stick) butter, melted
  • 1 large yellow onion, cut in 1/4ths
  • 18-22 lb Turkey (anything less you are spending on bones) 
Preheat the oven to 400 degrees F, preheated for around 30-45 minutes prior to putting turkey in oven.
Remove the giblets. Rinse the turkey inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the turkey. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the turkey with the butter or olive oil and sprinkle again with salt and pepper. I prefer to rub 2 tsp unmelted butter under the skin as well, makes amazing skin.  Prepare oven bag with one tablespoons flour shaking all over bag. Insert electronic thermostat, into deepest part of breast if you have one.  
Circled is proper thermometer placement
Where to Place the Thermometer in a turkey- Right above the leg is the deepest part of the breast. So on the side of the bird.  Without running to bone as deep as you can .


Place turkey in oven bag and cut 6 air slits on top. Roast the turkey for 2 hours or until thermometer reads 170°F, the juices will run clear when you cut between a leg and thigh. Remove and let rest on counter covered for 20 minutes as juices will draw back into the meat. 

This turned out excellent! I'm so happy I tried it and made it work! Simplifies the complications of the turkey dominating the oven all day! 

Make Ahead and Serve Directions- The turkey can be made a day ahead and refrigerated before reheating, or it can be carved 10 minutes after resting.
If you decide to roast and carve the turkey ahead of time, or if you want to freeze a portion of the turkey for another occasion, place the carved turkey in a shallow baking dish, cover it with broth, then wrap with foil or place the dish in a plastic bag; refrigerate for up to 2 days or freeze for up to 1 month.When you are ready to serve, defrost, if necessary, in the refrigerator, then bake in a 350°F. oven for 30 to 45 or until heated completely through (or heat in the microwave).





Moist Juicy Turkey!


















Equally as delicious Alton Brown (Good Eats) Brined Turkey. Though more complex the flavor is one that is worth a little extra effort if you can afford it!


Where to Find Organic or Heirloom Turkeys
Diestel Turkey- Sonoma Valley, Ca http://www.diestelturkey.com/our_family_of_turkeys.htm
Can also be found at PCC

Marys Turkeys -Local Store Finder http://www.marysturkeys.com/store.html

Eat Wild- http://www.eatwild.com/products/index.html

Fresh Cranberry-Orange Relish

Again, I give homage to my mother for this. She's pretty good that one.

By the way,  if there is any of this left, because it still surprises every guest how much they cant get enough of this; use it in sandwiches, turkey panini's," its just so fresh, and bright it makes the Leftovers. "Top of the Chart"!






Fresh Cranberry Orange Relish
2 Minutes to Prepare. Make 24 hours ahead of time.

1 12 oz pkg fresh cranberries
1 orange(Whole not peeled)
1 cup sugar

Put washed, drained cranberries in a food processor with 1 orange which has been peeled and quartered with all seeds being removed.Pulse for a few seconds, just until coarsely chopped. Stop and scrape down sides of bowl, if necessary, to chop evenly.
Add 3/4 to 1 cup of sugar and taste adjusting sweetness as desired.
Stir well and refrigerate for at least 2 hours before serving.
Cranberry Orange Relish may be frozen for up to 2 months.
Makes about 2 1/2 cups.

Buttered Green Beans with Leeks and Sliced Almonds


A leek is similar to a very mildly flavored combination of onions and garlic. An interesting fact- like all of their cousins(onions, leeks, shallots, garlic) let them sit for 5 minutes after cutting before cooking enhances the healthy qualities!

Buttered Green Beans with Leeks and Sliced Almonds

1 pound fresh green beans, trimmed (Haricot Verts are my favorite a long thin green bean)
1/2 teaspoon salt, divided
2 leeks, thinly sliced and cleaned
2 tablespoons butter
1/2 cup sliced or slivered almonds
Lemon zest and juice
black pepper, to taste

Directions:

1. Steam green beans in a small amount of water with 1/4 teaspoon salt, until beans tender; drain.
2. Toast sliced almonds in a skillet no oils needed. Stir over medium heat till brown. remove from burner and pan immediately as any additional heat will cause them to burn once they reach the browning point.
3. Heat the butter in the same large skillet you did the almonds in, and saute the leeks until they're lightly browned. Season with the remaining 1/4 teaspoon salt.
4. Add almonds(setting aside a few for the top) to the fully cooked leeks. Toss the mixture with the steamed green beans and season with salt and black pepper. Sprinkle remaining almonds on top.

Crispy Leeks
Cut leeks into 2-inch lengths. Holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach the green portion. Make sure slices are cut very thin to shorten cooking time. Let leeks sit for at least 5 minutes before cooking.

No leeks? Use this simple recipe with just the green beans! Its delicious either way!

Tuesday, March 26, 2013

Garlic and Herb Crusted Lamb

Garlic and Herb Crusted Leg of Lamb

This easy recipe combines fresh and dried herbs to create a delicious crust that keeps the roast lamb moist and juicy.
1 lemon juiced and zested
7 large garlic cloves
1/4 cup fresh Italian parsley
1 tbsp Rosemary
1/2 tbsp Oregano
1 tbsp Thyme
1 tbsp salt
1 tbsp pepper
1/2 cup fresh mint (optional)
1 cup plain dry breadcrumbs
2  tablespoons fresh thyme
1/4 cup tablespoons Dijon mustard
3 tbsp tablespoons olive oil

1 4-5 lb organic rack of lamb

Preheat oven to 425. Mince ingredients in food processor. Using on/off turns, process just until herbs are finely chopped. Drizzle oil over. Process until mixture is blended. Salt and pepper lamb well. Press mixture onto dried lamb, coating completely. Let rest overnight.  Room temperature 30 minutes prior to cooking.
425 for 20 minutes, then reduce oven to 325 for 1 hour;

or Roast until meat thermometer registers 135F for rare, about 30 minutes, or 150F for medium.

Let lamb rest 15 minutes. Serve immediately.



.:The Best Glazed Ham:.

Secrets to the best Baked Ham

1. Buy a bone in ham. The secret to the best flavor in any meat is roasting it with the bone in.

2. Ham is a very versatile or leftovers! Make a good size one.  Guests will devour this ham, so you'll want plenty!

3. You will note that I always high heat roast my meats, then reduce the temperature for a long slow cook.  It's seriously the secret to juicy, tender meat.

4. Score the deep fat on a ham.  If you prefer, remove the scored outer skin and half the fat.  Keep at least half the fat though as this is essential for flavor while roasting as well. I do this and definitely prefer it that way.

5. Lay ham cut side down in a pan lined with tin foil.  After initial high heat bake cover tightly with tin foil for the remainder of the cook.  This method applies to other meats as well.

6. I love this glaze's flavor perfection on a ham, that being said, my mother-in-law bakes her ham in nothing, and still makes a ham better than anyone I know.  Every year. Perfection.

Citrus Glazed Ham

1 (14 to 16-pound) bone in, shank portion
6 Garlic cloves, minced
8 1/2 ounces Apricot Jam
1/2 cup Dijon mustard
1 cup light Brown Sugar, packed
1 Orange, zested
1/4 cup Pineapple Juice

Preheat the oven to 400 degrees F. Score ham diagonally spiraling around the ham, Go the opposite direction creating a diamond pattern. Place the ham cut side down in a foil lined, heavy roasting pan. Roast on high heat for 30 minutes.

Combine jam, mustard, brown sugar, orange zest, garlic and pineapple juice.

Remove ham from oven. Pour the glaze over the ham tucking into scores as much as possible. Pour 1/2-1 cup pineapple juice into bottom of pan. Tent completely with heavy-duty foil. Cook for an additional 1/2 hour at 400 degrees. Reduce heat to 325 degrees F, and cook another 1 1/2 hours; or until the deepest part of the ham hits 140 degrees F (approximately 15 to 20 minutes per pound total).

Let rest 1/2 hour then slice paper-thin.

SAVE the bone for ham stock!

Gratin For Everyone

I love a gratin! Ill gratin any vegatable, anytime! I mean lets face it how can you go wrong with cream, cheese, garlic?  Here are a few that I love!

(Kids: You might be able to get a few more veggies over  this way! My kids love them!)

Spinach Gratin

4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat the oven to 425 degrees F.
Melt the 1/2 butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the other 1/2 butter, flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.

Gratin of Fennel, Potatoes and Leeks (Scalloped Potatoes)

1 cup heavy cream
1 cup whole milk

Splash of Vermouth or dry white wine
1 tablespoon olive oil
3 leeks, white parts only, cleaned and thinly sliced (you can substitute a sliced onion for this if push come to shove)
2 large fennel bulbs, quartered, cored and thinly sliced (optional)
5 garlic cloves, minced
2 tablespoons chopped herbs (Italian parsley, parsley and thyme)
6-8 ounces gruyere cheese, grated (about 1½-2 cups)
1½ pounds red potatoes or yukon golds, thinly sliced

Kosher salt and freshly ground black pepper to taste


Prep: Slice Potatoes thinly, approximately 1/8 inch, setting in a bowl of cold water for a minimum half hour, rinse and dry on towel. Grate Gruyere, and slice leeks and fennel.

To slice leeks: cut a long slice all the way down the center lenghtwise until you have two halves.  Leeks are cut in sandy soil for drainage wash under cold water and slice up to 1/8 thick slices all the way down the stalk until about 1 inch above the stem. 

To slice fennel: Cut leafy greens off of bulb, slice bulb across into 1/8 thcik slices.

In a large skillet, heat olive oil over medium heat. Saute leeks and fennel until tender. Around 5 minutes.
Pre-heat the oven to 375˚F and lightly oil a 9-by-13-inch baking dish. Layer one third of the sliced potatoes in the bottom of the dish. Sprinkle the potatoes lightly with kosher salt and freshly ground black pepper, followed by half the leek and fennel mixture, and one-third of the cheese. Make another layer of potatoes, followed by salt, pepper, the remaining leek and fennel mixture, and another one-third of the cheese. Top with the final layer of potatoes and pour the steeped hot cream over. Cover the dish and bake for 40 minutes. Sprinkle with the remaining cheese and bake, uncovered, until the potatoes are tender and the top is crisp and golden, about 15 minutes. Sprinkle with remaining chopped fresh herbs just prior to serving.

Optional Additions: Ham,  Bacon, Goat Cheese, Greek Yogurt, Cheddar... Be creative! Almost anything goes!

Sunday, March 17, 2013

Baked Corned Beef and Red Potatoes - Dont boil the life out of it!

Although it is authentically American-Irish (Authentic Irish used boiled bacon, it wasnt until they came to America they used Corned Beef.) to boil a piece of meat to a dither... You might find you love the texture, color and flavor of this baked version better!

Baked Corned Beef and Red Potatoes

3-5 lbs     packaged corned beef (discard spice packet)
10-14      whole cloves
1/4-1/3    (depending on size of corned beef) cup hot sweet honey mustard
2-4          Tbsp brown sugar (2 tbsp for 3 lbs)

Preheat 300°F.

Remove from package and rinse any juice from corned beef. Pat Dry. Prepare roasting pan with a large piece of heavy duty, wide, aluminum foil. On the exterior sides of it leave a little space if your pan is large enough to add potatoes an hour and a half into cooking. 
Lay meat, fat side up, in foil. Insert the cloves into the top of the slab of corned beef, evenly spaced. I usually cut a small space with a knife to insert the clove. Spread the top with the hot sweet honey mustard. Sprinkle brown sugar over the top.Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, without them touching. The goal is to catch as much of the juices as possible. Bake for 3 hours, add 30 minutes for each additional lb over 3 lbs .

Around 2 hours into cooking add potatoes on the sides of foil, outside the foil. 

Red Potatoes
Depending on guests 8-15 red potatoes (bake extra in a side dish if you plan on making corned beef hash in the morning)
olive oil
salt

Pare a narrow strip of peel from the middle of each potato. Drizzle or toss is bowl with olive oil and lightly salt.  Add potatoes on the sides of foil, outside the beef.

Open the foil wrapping, and broil it for 2-3 minutes, until the top is bubbly and lightly browned.

Rest for 5 to 10 minutes, then place on cutting board and cut at a diagonally, across the grain of the meat, into 1/4-1/2-inch thick slices.

Serve immediately with Authentic Irish Soda Oat Bread and Cabbage sauteed with onions, salt, pepper in  olive oil/butter.  

Wednesday, March 13, 2013

Authentic Irish Soda Oat Bread




Authentic Irish Soda Oat Bread



  • 1 cup oats, 1 cup buttermilk mixed together



  • 1 3/4  Cups Flour
  • 1 Tbsp. Sugar
  • 1 1/4 tsp. Baking Soda
  • 1/2 tsp. Kosher Salt
  • 6 Tbsp. Butter, softened  cut in
  • 1 tbsp Orange zest (optional)
  • 1 Cup Currants (or Raisins chopped)
  • Preheat oven to 375.
    In a large bowl mix together oats and buttermilk.

    In a seperate bowl, whisk together flour, sugar, baking soda, and salt. Cut in in the butter until the mixture looks like coarse crumbs. Add the buttermilk and oats, currants and orange zest and mix until the dough just becomes cohesive. Knead a few times score brush with buttermilk. Do not over mix, or your loaf will be very tough.
    Form the dough into one or two rounds (depending on what size you want your loaf) and place on a parchment lined baking sheet.  Make an “X” in the top of your loaf (loaves).
    Bake for 45-50 minutes until golden brown and cooked through.

    Serve it steaming hot with sweet cream butter!

    Or mix softened butter with honey and serve!

    PRINTABLE VERSION

    Saturday, February 2, 2013

    Molten Chocolate Soufflés

    God bless whoever bought me an entire bag of truffles for being my inspiration for this little bit of heaven! To be honest you will never see me a eat a bag of candy.  Left to my own devices that bag will surely sit there for years to come!

    Melty, rich, molten chocolate truffles flowing from a warm cloud of chocolate! Similar to a flourless chocolate, but this cake is light and fluffy, still packing a major chocolate punch.

    Molten Chocolate Souffle

    ingredients

    8 tbsp. unsalted butter, plus more for greasing
    ¼ cup flour, plus more for dusting
    8 oz. bittersweet chocolate
    1-2 tsp. Espresso powder
    ½ cup sugar
    1 tsp. vanilla extract
    ¼ tsp. kosher salt
    3 eggs
    Store bought truffles, or homemade ganache or truffles
    Confectioners' sugar

    instructions


    Heat oven to 425°. Grease bottom and sides of six 6-oz. ramekins with butter and dust with flour, tapping out excess; set aside on a baking sheet. Heat butter and bittersweet chocolate in a small saucepan over medium heat until just melted; remove from heat and let cool 10 minutes. In a large bowl, beat together sugar, vanilla, salt, and eggs with a hand mixer on medium-high speed until thick and pale, 3–4 minutes. Beat in melted chocolate mixture; add flour and mix until smooth. Divide half the batter between prepared ramekins and place a (2-3) truffle in center of each; top with remaining batter and smooth tops. Bake until just set, 15-17 minutes. Let cool 3-4 minutes. (Parental warning-when serving to children or those a little more sensitive to hot food, rest for 5-6 minutes and serve with ice cream to cool each bite!)

    To serve, run a paring knife around edge of ramekins and invert cakes onto 6 serving plates or leave in ramekins. Dust with confectioners' sugar and serve immediately.

    Serving suggestions: serve with with ice cream as a perfect compliment to the molten center! Raspberry sauce, a good chocolate sauce drizzled over your plate(leaving one tbsp from the pan to drizzle your plates works well!), sliced strawberry... All of the above?

    Can be prepared ahead and chilled.

    Tuesday, January 1, 2013

    Standing Rib Roast(Prime Rib) and Yorkshire Pudding

    Not much has to be said about a Standing Rib Roast (Prime Rib). It speaks for itself in tender cuts of beef, herb crusted and delicious on its own or served with a creamy horseradish sauce and au jus.

    Yorkshire Pudding is really more like a puffed pastry style bread flavored with the savory beef drippings. It is light and fluffy and yet loaded with salty roasted prime rib flavor.

    Serve with Creamy Horseradish or Apple and Horseradish and Au Jus





    Rib Roast Buying Guide:

    When buying one you want to choose a roast at least 3 ribs big, each rib is about a serving and a half. Consider the size of your oven, i.e. make sure it will fit.

    Specifically, prime rib is actually a prime cut of meat and the best quality, anything else is a standing rib roast. However, prime rib is also a generalized name.

    Aged beef is preferred, it tenderizes and amplifies the taste.

    Bones add flavor, don't have them removed. AND they can be used for soup stock the next day!

    Have the butcher cut off the chine bones from the bottom of the roast and the rib bones from the meat just along the bone line, but SAVE THEM! Any butcher can do this, you do not need a specialized meat shop if that intimidates you, cheers if you do! 

    3 ribs
    7 to 8.5 pounds
    450 deg/325 deg F
    1 3/4 to 2 hours
    135 degrees F 
    4 ribs
    9 to 10.5 pounds
    450 deg/325 deg F
    2 to 2 1/2 hours
    135 degrees F 
    5 ribs
    11 to 13.5 pounds
    450 deg/325 deg F
    2 1/2 to 3 hours
    135 degrees F 
    6 ribs
    14 to 16 pounds
    450 deg/325 deg F
    3 1/4 to 3 1/2hours
    135 degrees F 
    7 ribs
    16 to 18.5 pounds
    450 deg/325 deg F
    3 1/2 to 4 1/2 hours
    135 degrees F




    Standing Rib Roast 

    3-5 rib standing rib roast
    Salt
    2 tbs. coarsely cracked pepper
    4 cloves garlic, minced into paste
    2 tbs chopped rosemary
    2 tbs chopped thyme
    2 tbs chopped parsley
    2 tbs chopped oregano
    Olive oil

    Rib roast is one that thing I love to start a few days in advance. Salt the meat a full 48 hours before you are going to cook it. Cover it and return it to the fridge.
    Before cooking, tie roast to rib and chine bones, this keeps the tender meats from separating and drying out. Mix the herbs, garlic, olive oil and pepper into a paste. Rub it all over the meat and let it sit out for an hour or two a room temperature. Insert meat thermometer into deepest part.

    Preheat oven to 450 degrees F.
    Place roast on a rack in a large, heavy roasting pan; roast elevated on a rack. Place at least 1 cup-2 cups water in bottom of roasting pan, water should not touch roast. Roast at 350 degrees F for 2 hours. , or until internal temperature (stay away from the bone while checking temp) reaches 135 degrees F. Remove from oven, remove from roasting pan, loosely tent and allow to rest for 15 minutes while making the au jus and Yorkshire Pudding.
    Reserve the bones for some incredible beef stock or French Onion Soup!


    Individual Yorkshire Pudding

    3/4 cup all-purpose flour
    1/2 teaspoon salt
    3 eggs
    3/4 cup milk
    1/2 cup pan drippings from roast prime rib of beef

    12 muffin tin, or cast iron skillet, or oven proof baking dish

    Preheat the oven to 450 degrees F.

    In blender, beat together the eggs and milk until light and foamy, add salt and flour on high. Stir in the dry ingredients just until incorporated.
    CAST IRON OR BAKING DISH- After removing roast from oven, reserve beef juices. Pour the drippings into a 9-inch pie pan, cast iron skillet, or baking dish.
    Put the pan in oven and get the drippings smoking hot.
    Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed, 15 to 20 minutes. slice into serving sizes and serve immediately along with Prime Rib. 
    • INDIVIDUAL-After removing roast from oven, reserve beef juices.
      Measure 1/2 teaspoon of remaining 2 tablespoons beef fat into each cup of standard muffin pan.
      Place pan in oven to heat for 3 minutes (fat will smoke).
      Working quickly, remove pan from oven, close oven door, and divide batter evenly among 12 muffin cups, filling each about 2/3 full.
      Immediately return pan to oven. Bake, without opening oven door, for 15-20 minutes.
      Using hands or dinner knife, lift each pudding out of tin and serve immediately with Prime Rib.