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, bone side down. Roast for 15 minutes, reduce temperature to 325°. Place at least 1 cup-2 cups water in bottom of roasting pan, water should not touch roast. Roast at 325 degrees F for 1.5-2 hours (or 16 min per pound), 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.

Fried Rice- Incredibly Easy, Incredible Flavor!

A few easy tips on Fried Rice that those of us to don't have a Chinese Grandmother need to know!

1. Use day old rice! Makes a huge difference! If I don't have have any from a previous meal, Ill just cook a couple cups and leave it in the fridge! Use long grain not minute rice. This is actually a general requirement in my house. It takes longer to digest so you stay full, its healthier and doesn't make you do the blood sugar slump afterwards! 

2. Chinese and Asian dishes always add their sauce or flavor in the end, coating the rice or noodles in a delicious finishing touch. 

3. Make fried rice at a medium high heat, should be very hot, but not smoking. 

4. In fried rice you can very well clean out the refrigerator.  Shrimp, chicken, beef, ham, just egg fried rice,  peas, diced carrots, ginger, add it, skip it... It should be called "Everything, But the Kitchen Sink, Fried Rice"! 

5. Don't skimp on the green onions. Something about them makes the flavor.  

This is my favorite combination~ 

BBQ Pork Fried Rice

Bunch green onions, finely chopped (about 1/2 cup)

1 cup diced Chinese BBQ pork

OR cooked ham, shrimp, beef, or chicken

3 large eggs 

3-4 tablespoons oil for stir-frying, or as needed

2 tsp sesame oil
3 tbs soy sauce
2 tbs oyster sauce (if you don't add oyster sauce substitute 1-2 tbs more soy sauce)
4 cups previously cooked long grain white rice, at least 1 day old (I prefer Jasmine) 

Dice BBQ Pork, slice green onions, and beat three eggs in separate container. In a deep 12-inch heavy non-stick skillet or wok heat 2tbs oil over medium heat, adding eggs beaten with a fork. Cook until just done and chop loosely with spatula or fork. Will only take a minute or two to cook, flipping once. Set aside in serving dish.

Raise burner, adding 2 tbs oil and 2 tbs sesame oil, to moderately high heat until hot, but not smoking. Add pork and sliced green onions, flipping and tossing for about 2-3 minutes, Add rice and toss for about 1-2 minutes more.  Creating a empty area in center of skillet; Stir together oyster and soy sauce and add to center, quickly combine in fried rice, tossing to coat evenly. Cook for about 1-2 more minutes, finally tossing back in chopped eggs.  Serve immediately or even at room temperature! Its so tasty and delicious! 

Buffalo Pork Tenderloin- Kick it Up a Notch!

Fire up the TAILGATE BBQ for this Beauty! All the flavors that you love in hot wings but injected into the pork, marinated, overnight and served with delish blue cheese dipping sauce and celery! It is so nummy! (That's a word right?  Nummy?) This is so infused with the flavors you love and baked to goodness! Served warm or cool it makes a great appetizer or summer BBQ too! (CHECK BELOW FOR A BITE SIZE APPETIZER RECIPE)

Oven Roasted, BBQ'ed or slow cooked in a smoker it's a winner!

Buffalo Pork Tenderloin

Special Tools : Meat Injector

1- 1 1/4-2 lb pork tenderloin
28 oz Franks Red Hot sauce

Inject meat with half of Franks Red  Hot varying location of injection.  Place tenderloin in plastic bag or casserole dish, covering with remaining hot sauce. Let sit overnight rotating or flipping bag.

OVEN - Preheat oven to 350 degrees. Insert meat thermometer into center of tenderloin, do not let it pass all the way through.  Bake for around 1 hour and 20 minutes, until tenderloin reaches 145 degrees. I like to throw a quick broil in for say 5 minutes to give a slightly BBQ'ed look. Let rest for 15 minutes before cutting and serving.

GRILL- I usually stick to a smaller cuts around 1 lb a piece and do two, Sear grill marks into pork, about 2 minutes each side. Wrap in foil, and grill over medium heat,  for 30 minutes, baste with sauce, and cook for 15 more minutes.  Should reach 145 degrees and have no pink when done.

Blue Cheese Dipping Sauce

4 ounces crumbled blue cheese
1- 1 1/2 cup mayonnaise
1 cup sour cream
9 ounces milk (optional)

1 tablespoon lemon juice (optional)
1 tablespoon Worcestershire sauce (optional)

KICK IT UP A NOTCH! 

Try roasting or BBQ'ing 1 inch cubes of pork loin in the same way! Serve skewered as an appetizer with Blue Cheese, Celery sticks.

Buffalo Pork Skewers

In a small bowl, combine the butter and 2-4 tablespoons of the hot sauce. Set both mixtures aside.

In a large bowl, combine the pork and an additional 2 tablespoons of hot sauce. Season generously with salt.

Marinate overnight if possible!

GRILL- soak bamboo skewers for at least a half hour. Thread the pork onto skewers and arrange over coals over medium heat for 10-14 minutes until no pink remains in the middle.  

OVEN- Arrange pork cubes on on prepared baking sheet. Broil for 4 minutes. Turn and broil until tender, 4 to 5 minutes. Remove pork from broiler and let rest at least 3 minutes. While pork is resting, brush both sides with the butter mixture. Stick party toothpicks or skewers in each one to serve. 

French Onion Soup

Deeply rich and brown, beefy broth, loaded with soft caramel onions, toasted bread, and cheese toasted smothering the soup in the melty goodness over individual terrines or bowls.
The secrets are threefold:
1. The more than impressive Prime Rib Beef Stock. That being said, don't shy away from making this just because you have pre-made beef stock on hand.
2. Cooking down the onions for 1 whole hour- Don't Skimp on this step.
3. Dry out your bread or bake until firm and will soak up the soup but not fall apart.


French Onion Soup

3-4 medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme, or 1 tsp dry
1 bay leaves

1 teaspoon salt, plus 1/4-1/2 tsp for later

1 tbs sugar
1/2 stick (4 tbs) unsalted butter
2 tbs all-purpose flour
3/4 cup good red wine (burgundy, pinot gris), or dry white (I prefer the depth of red)
4 cups Prime Rib Beef Stock, or organic, reduced-sodium beef broth (32 fl oz)
OR
Vegetarian Version- Porcini or Mushroom Stock

2 garlic cloves

Few dashes of Worcestershire Sauce

6 (1/2-inch-thick) diagonal slices of baguette, toasted dry and firm
2 tablespoons finely grated Parmigiano-Reggiano

6-8 thinly sliced, or about 2 cup grated Gruyère cheese

Uncovered Cook onions, thyme, bay leaves, sugar and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 1 hour. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

While soup simmers, put oven rack in middle position and preheat oven to 350°F.

Arrange bread in 1 layer on a large baking sheet,  and toast. Turning over once, sprinkle with parmesan, continue to toast until completely dry, about 15 minutes.

Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.

Discard bay leaves and thyme from soup and divide soup among crocks, then float a slice(s) of bread(croûte) in each. Slice enough Gruyère (about 6 ounces total) to cover tops of crocks or bowls, allowing ends of cheese to hang over rims of crocks; Bake soups on tray for 20 minutes, then preheat broiler. Finish for a minute or two under the broiler to brown the top lightly. Grab pot holders, and serve immediately.

Cranberry Bliss Bars

A reinvention of Starbucks famous, delicious Cranberry Bliss Bar.  I sat there as the holidays swept past me eating that delicious, moist, sweet, Bar of Bliss, and a Breve latte, and it occurred to me I knew how to make them.

*Revised 12/23/11








Cranberry Bliss Bars
Cookie Base

3/4 cup (1 1/2 sticks) salted butter, cubed
1 1/2 cups packed light brown sugar
2 large eggs
3/4 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt (optional)
1 cup dried cranberries, slightly chopped
4-6 ounces white chocolate BAR, coarsely chopped; pieces a bit bigger than an eraser head

White Chocolate Frosting
1/2 package(4 oz.) cream cheese, softened
1/2 tsp vanilla extract
1 1/2 cups powdered sugar, sifted
1 1/2 tsp Orange zest

4 tbs fresh juice from the zested Orange
1/2 cup dried cranberries
1 cup white chocolate baking bar, melted, separated into two 1/2 cups

Preheat Oven to 350 degrees F. Spray 13x9-inch oblong cake pan with nonstick spray, or butter lightly.

In a medium saucepan over low heat, melt butter. Remove from heat. Add the brown sugar and stir until smooth. Transfer butter & sugar into a large bowl, and let cool to room temperature. Beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, And salt; gradually add the dry mixture to the butter mixture. Stir in the cranberries and white chocolate.

3. Spread the batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean. Do not overbake. Cool completely on a wire rack.

4. Prepare the frosting: In a large bowl, use an electric mixer to beat the cream cheese, orange zest and juice, and powdered sugar until well-blended. Gradually add the melted white chocolate; beat until blended. Frost bars. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars- square or triangle-shaped. Refrigerate for about 3-4 hours.  These may be served brought to room temperature, or slightly chilled.

Melting White Chocolate - I would like to say there is some romantic stove top double boiler way to melt white chocolate.. save yourself the frustration and stick with the microwave.

Put the chocolate in a microwave-safe bowl and microwave on medium-power setting for 15-30 seconds at a time, checking it each time. Then whisk it smooth.