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
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.