Standing Rib Roast With Horseradish Sauce And Yorkshire Pudding Recipes

STANDING RIB ROAST, POTATOES & YORKSHIRE PUDDING

Steps:

• 1. The day or morning ahead: Mix mustards, sugar, and garlic.
• 2. Spread mixture over the top of the roast. Cover with plastic and refrigerate overnight.
• 3. If you want to prep the potatoes, you can peel and cut your potatoes ahead and leave in a bowl of salted water.
• 4. Heat oven to 450. Set the roast in a heavy, shallow roasting pan, rib-side down. With small sharp knife, score the top fat and sprinkle with salt and pepper.
• 5. Roast for 15 mins. Reduce heat to 325. Roast approx 1½ to 2 hours, basting every 15 mins, or until it reaches 135 for medium rare. Move roast to the cutting board.
• 6. Cover with foil and set aside to rest while preparing the Yorkshire pudding and potatoes. The roast will continue to cook to temp.
• 7. Pour all but 2 Tbsp of the fat and juices from the roasting pan into a bowl. (If your roast was too dry to give enough drippings, just add bacon grease, butter or oil to the drippings to equal 2T+ 1/2 cup + 3/4 cup. Set 1/2 cup and 3/4 cup drippings aside for the potatoes and pudding.
• 8. Pudding: In a large bowl, combine flour, salt, and pepper.
• 9. Mix 1 cup of milk with the eggs in separate bowl, then add it to the flour.
• 10. Whisk flour and egg mixture until thick, smooth batter forms.
• 11. Stir in another 1½ cups of milk. Cover with plastic wrap. Let stand for half an hour.
• 12. Place potatoes, a little salt, and water to cover into a large pot. Heat oven to 400. Bring water to a boil, and cook for 8 minutes. Drain.
• 13. Place cooked potatoes in a casserole pan in a single layer. Drizzle with 1/2 cup drippings.
• 14. Roast in the oven until crispy and golden brown, about 30-45 mins. Salt and pepper, to taste, when baked.
• 15. Heat oven to 400. If you're going to cook the Yorkshire puddings with the potatoes, your oven should already be at temp.
• 16. Continue with the pudding: Gradually stir some of the remaining 1 cup milk into the waiting batter until it becomes the thickness of heavy cream. You may not need all of the milk.
• 17. Evenly distribute the 3/4 cup drippings between the cups of a 12-muffin tin or two 6-muffin tins .
• 18. Place muffin tins with drippings into oven for 5 mins. Take them out when they get very hot.
• 19. Pour batter into the muffin tins to 1/3 full. The batter will sizzle in the hot drippings.
• 20. Return to oven and bake until raised and browned; about 25 to 30 minutes. Serve hot.
• 21. GRAVY: Start this once your puddings are in the oven. Heat roasting pan (with the 2 tbsp of drippings in it) on the stove over medium heat until hot.
• 22. Then add flour. Use a whisk to blend and scrape brown bits and flour from pan until flour is golden.
• 23. Add stock and wine. Bring to a boil; whisk on medium heat until thickened. Season to taste.
• 24. Set aside. Keep warm until ready to serve.

STANDING RIB ROAST (PRIME RIB) WITH YORKSHIRE PUDDING

Steps:

• Season meat and bones of rib roast with salt. Rub mustard all over meat and sprinkle with rosemary and pepper. Place roast, rib-side down on a baking sheet. Transfer to refrigerator uncovered or loosely covered for 1 to 3 days; remove roast from refrigerator 3 hours prior to roasting.
• Preheat oven to 450 degrees with a rack set in the bottom third.
• Place roast rib-side down in a roasting pan just large enough to fit the roast (about 12 by 14 inches). Transfer roast to oven and position pan so that the bone ends are facing the oven door. Roast until outside begins to brown and sizzle, about 20 minutes.
• Reduce oven temperature to 325. Do not open oven. Cook until an instant-read thermometer inserted into the thickest part of the roast reaches 110 to 115 for rare, 120 degrees for medium-rare, and 125 degrees for medium, about 1 1/2 hours. If meat has not reached desired degree of doneness, cook 10 to 15 minutes more. Once roast reaches 95 degrees, the temperature should rise 8 to 10 degrees more for every additional 10 minutes cooked.
• Transfer roast to a carving board; let stand 25 to 40 minutes, loosely covered if desired. If you plan to make Yorkshire pudding, pour beef drippings into a glass measuring cup and set aside, along with the hot roasting pan. Cut strings and remove bones. Slice meat across the grain into 1/4- to 1/2-inch-thick slices and transfer to a warm serving platter. Pour any drippings from carving over meat and serve.

BEEF RIB ROAST WITH YORKSHIRE PUDDING

Steps:

• Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. In pan, place beef, fat side up; sprinkle with 1/2 teaspoon salt and the pepper. Insert ovenproof meat thermometer so tip is in center of the thickest part of beef and does not rest in fat or touch bone. (Do not add water.)
• For medium-rare, bake 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. Remove beef from pan onto carving board. Cover beef loosely with foil and let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, bake uncovered 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil and let stand 15 to 20 minutes or until thermometer reads 160°F.
• While beef is standing, make Yorkshire Pudding. Measure pan drippings, adding enough oil to drippings, if necessary, to measure 1/4 cup. Place hot drippings in 9-inch square pan; place pan in oven and heat until hot. Increase oven temperature to 450°F. In medium bowl, beat flour, milk, 1/2 teaspoon salt and the eggs with wire whisk just until smooth. Pour batter into pan of drippings and oil. Bake 18 to 23 minutes or puffy and golden brown (pudding will puff during baking but will deflate shortly after being removed from oven). Cut pudding into squares; serve immediately with beef.

STANDING RIB ROAST WITH HORSERADISH SAUCE AND YORKSHIRE PUDDING

Steps:

• Sprinkle roast with pepper, herbs, onions and garlic. Place fat side up on a rack set into a roasting pan. Roast in a preheated 350°F oven for 2 hours or until a meat thermometer inserted in the thickest part registers 150°F for medium, rare. Pour off fatty part of the drippings from roasting pan and use for pudding and sauce. Keep roast warm.
• For the pudding; turn oven to 425°F In a bowl, mix flour and salt. Add eggs and milk, beat with electric mixer until well blended. Pour 1/2 cup beef drippings or melted butter into a 9 x 13 x 2 inch pan; tilt pan to cover bottom evenly. Pour batter into pan. Bake for 10 minutes, then lower temperature to 325°F for 30 minutes. Bake until puffed and brown. Cut into squares to serve. For individual servings, divide batter between 8 greased custard cups or popover pan. Bake the same length of time.
• While pudding is baking, prepare sauce. In a 1 1/2 quart saucepan, heat drippings and stir in flour. Stir over low heat for 10 minutes. Gradually add beef broth and half and half. Stir over medium heat until sauce bubbles and thickens. Stir in horseradish and salt and pepper to taste.
• Place roast on platter and garnish with sautéed onions and cherry tomatoes. Can also be garnished with long needled pin boughs and red onion flowers. To prepare onion flowers, peel small red onions. Starting at the pointed end, cut onions into quarters, cutting to within 1/2 inch of the bottom. Cut each quarter into 1/8 inch wide strips to within 1/2 inch of the bottom. Place in cold water and onions will open to resemble chrysanthemums. Serve pudding separately and pass sauce. Makes 8 servings.
• The Joy Of Christmas.