Christmas Prime Rib~~
Dec 18, 2018 23:59:53 #
1 (5 pound) bone-in beef rib roast8 cloves garlic, quartered3/4 teaspoon salt1 teaspoon freshly ground black pepper2 cups eggs2 cups milk
1 pinch salt2 cups all-purpose flour1/2 cup pan drippings from prime rib1/2 cup white wine2 cups beef stock
Directions
Prep
20 m
Cook
1 h 30 m
Ready In
4 h 20 m
Place the roast bone-side down in a roasting pan, slightly larger than the roast to keep the juice drippings near to the meat if too much room the juice will evaporate and use a sharp paring knife to poke 24 small holes 1 inch deep all over the roast. Stuff each hole with a sliver of garlic. Sprinkle with 3/4 teaspoon salt, and LOTS of black pepper. Allow the roast to stand at room temperature for 2 hours. This will take the chill off and allow the meat to cook more evenly.
Meanwhile, beat together the eggs and milk with a pinch of salt until smooth. Stir in flour until smooth. Cover the Yorkshire pudding batter, and place in the refrigerator.
Preheat oven to 450 degrees F (230 degrees C).
Cook the roast in the preheated oven for 30 minutes, then lower the heat to 350 degrees F (175 degrees C), and continue roasting until a meat thermometer inserted in the center of the meat reaches 140 degrees F (60 degrees C), about 1 hour.
When the roast is done, remove it from the roasting pan, cover with aluminum foil, and let rest in a warm spot while you make the Yorkshire pudding. Measure out 1/2 cup of the beef fat, and divide among 12 muffin tins; pour off the remaining fat, but save the roasting pan to make the jus.
Place the grease-filled muffin tins into the oven, and turn the temperature up to 425 degrees F (220 degrees C). Let the muffin tins preheat for 10 minutes, then fill 3/4 full with the refrigerated batter, and return to the oven. Bake 20 to 25 minutes until the puddings have risen tall and are golden brown.
While the Yorkshire puddings are baking, place the roasting pan on the stove over medium-high heat. Stir in the wine, and bring to a simmer while scraping to dissolve the pan drippings; pour in the beef stock and return to a simmer. Cook 10 minutes, then strain and serve with the roast and puddings.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
( I don’t like using aluminum)
Fresh asaragus with your favorite hollandaise sauce or nothing at all...
Twice baked Potatoes, fresh spinach salad,
Shrimp cocktail appetizer with your favorite shrimp saucee~~
And finally your best bottle of red wine...
1 pinch salt2 cups all-purpose flour1/2 cup pan drippings from prime rib1/2 cup white wine2 cups beef stock
Directions
Prep
20 m
Cook
1 h 30 m
Ready In
4 h 20 m
Place the roast bone-side down in a roasting pan, slightly larger than the roast to keep the juice drippings near to the meat if too much room the juice will evaporate and use a sharp paring knife to poke 24 small holes 1 inch deep all over the roast. Stuff each hole with a sliver of garlic. Sprinkle with 3/4 teaspoon salt, and LOTS of black pepper. Allow the roast to stand at room temperature for 2 hours. This will take the chill off and allow the meat to cook more evenly.
Meanwhile, beat together the eggs and milk with a pinch of salt until smooth. Stir in flour until smooth. Cover the Yorkshire pudding batter, and place in the refrigerator.
Preheat oven to 450 degrees F (230 degrees C).
Cook the roast in the preheated oven for 30 minutes, then lower the heat to 350 degrees F (175 degrees C), and continue roasting until a meat thermometer inserted in the center of the meat reaches 140 degrees F (60 degrees C), about 1 hour.
When the roast is done, remove it from the roasting pan, cover with aluminum foil, and let rest in a warm spot while you make the Yorkshire pudding. Measure out 1/2 cup of the beef fat, and divide among 12 muffin tins; pour off the remaining fat, but save the roasting pan to make the jus.
Place the grease-filled muffin tins into the oven, and turn the temperature up to 425 degrees F (220 degrees C). Let the muffin tins preheat for 10 minutes, then fill 3/4 full with the refrigerated batter, and return to the oven. Bake 20 to 25 minutes until the puddings have risen tall and are golden brown.
While the Yorkshire puddings are baking, place the roasting pan on the stove over medium-high heat. Stir in the wine, and bring to a simmer while scraping to dissolve the pan drippings; pour in the beef stock and return to a simmer. Cook 10 minutes, then strain and serve with the roast and puddings.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
( I don’t like using aluminum)
Fresh asaragus with your favorite hollandaise sauce or nothing at all...
Twice baked Potatoes, fresh spinach salad,
Shrimp cocktail appetizer with your favorite shrimp saucee~~
And finally your best bottle of red wine...
Merry Christmas, Happy Holiday and God Bless Us All..
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