Roast Prime Rib Of Beef With Yorkshire Pudding Food

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 (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.

ROAST SPICED PRIME RIBS OF BEEF AND YORKSHIRE PUDDING

Steps:

• Combine garlic, salt to taste, ginger, nutmeg, cardamom, cinnamon and pepper. Make incision in between rib bones and fill with spice mixture. Preheat oven to 350 degrees F.
• For pudding: Sift together flour and salt in bowl. Make well in center and add eggs. Combine, gradually adding milk to form a smooth batter. Cover for 1 hour.
• Meanwhile, place meat in small baking dish, brush with clarified butter and cook for 1 hour, 35 minutes. Increase heat to 400 degrees. Remove beef and place on large, shallow ovenproof serving dish. Pour pan drippings around meat and heat on stove until drippings begin to smoke. Pour Yorkshire batter right into drippings surrounding meat and bake for 40 minutes.

YORKSHIRE PUDDING WITH ROAST

Steps:

• Preheat oven to 400 degrees F.
• Leave 2 tablespoons of drippings in the roasting pan and place in the oven.
• Place the flour, salt, eggs, milk and remaining 2 tablespoons of drippings into the bowl of a food processor or blender and process for 30 seconds. Pour the batter into the hot roasting pan and bake for 35 to 40 minutes or until puffed and golden brown. While the pudding is cooking, carve the roast. Serve the pudding with the roast.

GORDON RAMSAY'S LAST SUPPER, ROAST BEEF AND YORKSHIRE PUDDING RECIPE | COOK THE BOOK

Steps:

• Heat the oven to 400°F (200°C). Season the beef with salt and pepper; sear in a hot roasting pan with the olive oil to brown on all sides, 3 to 4 minutes each side. Transfer to oven; roast, allowing 15 minutes a pound (450 g) for rare or 20 minutes a pound (450 g) for medium.
• Make the Yorkshire pudding batter: Sift the flour and 1/2 teaspoon salt in a large bowl. Add the eggs and half the milk; beat until smooth. Mix in remaining milk; let batter rest.
• When beef is cooked, transfer it to a warmed plate; let it rest, lightly covered with foil, in a warm place while you cook the puddings and make the gravy. Raise oven to 450°F (230°C). Put 1 teaspoon (5 ml) vegetable oil--or hot from the roasting pan--into each section of a 12-hole Yorkshire pudding tray (or a muffin tray); put it in the oven on the top shelf until very hot, almost smoking.
• Meanwhile, whisk pudding batter again. As soon as you take the tray from the oven, ladle in the batter so each cup is three-quarters full (it should sizzle); immediately put tray back in oven. Bake for 12 to 20 minutes until the Yorkshire puddings are well risen, golden brown, and crisp. Don't open oven door until end or they might collapse.
• To make the gravy, pour off the excess fat from roasting pan, place pan over medium heat, and add the thyme, garlic, onions, and tomatoes. Cook 4 to 5 minutes, pour in the wine, and bring to a simmer. Squash the tomatoes with a potato masher to help thicken sauce. Pour in the stock; simmer until reduced by half, about 10 minutes. Pass gravy through a sieve, pressing vegetables to extract flavor. Bring gravy back to boil; reduce to a gravy consistency. Check the seasoning.
• Carve the beef thinly. Serve with the gravy and Yorkshire puddings, along with sautéed cabbage, glazed carrots, and roast potatoes.

OLD ENGLAND TRADITIONAL ROAST BEEF AND YORKSHIRE PUDDING

Steps:

• Combined method for cooking the Roast Beef and the Yorkshire Pudding:.
• Preheat the oven to 220C/425F/Gas 7.
• Put the joint of beef into a shallow baking tray or tin.
• Season the meat to taste with a little salt and black pepper, and English mustard powder if using.
• Melt half of the beef dripping and pour over the meat and seasoning.
• Roast in the preheated oven for 30 minutes and then reduce the heat to 190C/375F/Gas 5 for a further 1 1/2 hours. This will give you rare roast beef in the middle.
• When cooked, put the meat in a warm place to rest for 20-30 minutes before carving and serving, and then turn up the heat to 240C,475F or gas mark 9.
• Pour the remainder of the beef dripping into a cake baking tray (The type of baking tray used to make small cakes / muffins). Put the tray, with a little bit of dripping in each of the depressions in the tray, into the oven for 3 minutes or until you see the dripping smoke.
• Remove from the oven and pour 2 tablespoons of the Yorkshire Pudding batter (see below for batter recipe) into each cake depression and bake for 15 to 20 minutes, or until well puffed up and golden brown. DO NOT Open the door for the first 10 minutes!
• Meanwhile carve and portion the beef on to hot plates, and make a gravy using the juices left in the roasting. As soon as the Yorkshire pudding is ready, serve, with mustard and horseradish sauce, roast potatoes and seasonal vegetables.
• To make the Yorkshire Pudding Mixture (Batter):.
• Sift the flour into a large bowl.
• and add the beaten eggs into the centre of the heap of flour.
• Mix the water and the milk together in a jug. Pour the mixture slowly onto the flour and egg. As you start to pour the water/milk slowly beat the mixture together with a whisk. Add the salt and continue to beat. The puddings will be lighter if the batter includes a little air.
• Once all the ingredients have been beaten together leave to stand, covered by a cloth, for 40 minutes or so.
• Now you are at 'step 8' in the main cooking method. Your oven should be very hot and your tray for the puddings very hot.
• Tip: The bigger the joint, the better the meat, and it should always be cooked on the bone. The meat should have a good covering of fat, be dark red in colour (which shows it has been hung properly), and have a good marbling of fat throughout.
• Sprinkling some English mustard powder over the top of the meat gives a great crust and a fabulous taste.

ROAST BEEF AND YORKSHIRE PUDDING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Wash roast and sprinkle with garlic powder, salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any bone or fat.
• Bake on a wire rack inside of a large roasting pan in the preheated oven for 90 minutes, or to desired doneness. For medium-rare, the meat thermometer should read 135 degrees F (57 degrees C). Remove roast from pan, reserving drippings.
• In a small mixing bowl, beat the two eggs until frothy. In another small bowl, mix the salt and flour. Stir the beaten eggs into the flour. Stirring constantly, gradually pour in the milk.
• Preheat oven to 400 degrees F (200 degrees C).
• Pour the reserved pan drippings into a medium muffin tin. Place in the preheated oven for 3 minutes. Remove from heat and pour the egg, flour and milk mixture into the hot drippings. Return muffin tin to the oven and bake for 20 minutes, or until fluffy and golden brown.

PRIME RIB ROAST WITH MERLOT GRAVY AND YORKSHIRE PUDDINGS

Steps:

• Preheat oven to 450°F.
• Put beef, fat side up, in a shallow flameproof roasting pan. Sprinkle salt over top and season with pepper. Roast beef in lower third of oven 20 minutes. Reduce oven temperature to 350°F. and roast beef 1 hour and 15 minutes more, or until a meat thermometer inserted 2 inches into center of meat registers 115°F. Transfer beef to a cutting board, reserving pan juices in pan, and let stand 25 minutes. Beef will continue to cook as it stands, reaching 125°. (medium-rare).
• Prepare vegetables while beef is roasting:
• Trim onions. Diagonally cut carrots and celery into think slices. Remove stems from mushrooms and cut each cap into 8 wedges. In a large skillet cook onions in 1 1/2 tablespoon oil over moderately low heat, stirring occasionally, until softened and golden, about 8 minutes. With a slotted spoon transfer onions to a bowl and cook carrots and celery in remaining tablespoon oil over moderate heat, stirring, until carrots are crisp-tender. Add mushrooms and cook, stirring, until liquid mushrooms give off is evaporated. Transfer vegetables to bowl and season with salt and pepper.
• While beef is standing, skim fat from pan juices and reserve 4 tablespoons fat for Yorkshire puddings. (Puddings may be baked while beef is standing.) On top of stove add wine to roasting pan and simmer over moderately high heat, scrapping up brown bits, until reduced to about 1/2 cup. Add demiglace, jelly, horseradish, vegetables, parsley, and salt and pepper to taste and simmer, stirring occasionally, until heated through.
• Discard string and with a sharp knife remove rib bones.
• Thinly slice beef and serve over Yorkshire puddings with gravy.
• *Available at specialty foods shops and by mail order from Citarella, (800) 588-0383.

PRIME RIB AU JUS WITH YORKSHIRE PUDDING

Steps:

• Place the roast bone-side down in a roasting pan, 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.

PRIME RIB ROAST

Steps:

• Remove the roast from the refrigerator 2 or 3 hours before cooking.
• Preheat oven to 450.
• Rub butter on the cut ends of the roast.
• Combine flour, salt and pepper together in a small bowl, and then massage the mixture all over the meat.
• Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 to 30 minutes, or until the roast is nicely darkened. Reduce oven to 350 and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.