So as a foodie…yes, planning any holiday dinner is the stuff that keeps me up nights. This year I decided to go a little non-traditional — we usually go with ham — after a last minute meal idea had me switching gears.
About a week or so before the holiday, I watched one of the cooking show chefs — I think it was Sunny Anderson — prepare a prime rib dinner. Needless to say, my mouth watered throughout the show and that night I ripped out the page from my planner with my original Christmas menu. Onto a new menu that spotlighted this juicy rare rib — I decided on having the traditional, light as air Yorkshire Pudding accompany it. Note to self…good decision.
Like any good Italian family, we started the meal off with fresh ravioli. We timed it perfectly so the main meal Rib would be ready and resting, and the Yorkshire pudding batter would be at perfect room temp while we cleaned up after our first course.
While we carved the meat I prepared the puddings, since they practically take no time at all. Voila — everything was ready at the same time and this meal was truly a sight to behold…and to eat.
As with any cut of beet, it is crucial that you allow the roast to come to room temperature to ensure even-cooking. This means leaving it out for up to two full hours right before roasting.
* Preheat your oven to 450 degrees.
* Use a paper towel to pat the roast dry.
* Rub butter on both cut ends of the roast.
* Create a seasoning paste with pepper, coarse salt, garlic powder, and onion powder. Make a series of ½ inch deep slits all over the top of the roast as well as the sides. Rub your paste all over the roast, covering all exposed meat.
* Place the roast in a heavy metal roasting pan, bone-side down.
After 15 minutes at 450 degrees, reduce the temperature to 325 degrees for the balance of cooking time. Cooking times will vary depending on size of the roast and desired level of doneness. The following chart gives approximate times for to reach “rare” at various sizes. (To me it would be almost a sin to roast this wonderful piece of meat to anything above rare. However, feel free to add some add’l time if you like yours cooked a little more).
Cooking Time for Rare (120°)
(3) Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325°
(4) Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325°
(5) Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 ½ hours at 325°
(6) Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 ¾ to 3 hours at 325°
(7) Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 ¾ hours at 325°
Every half hour or so, baste the ends of the roast with the drippings. Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone. When the internal temperature reaches 120°, pull it out of the oven and cover with foil. I didn’t have foil, but wrapped it up using parchment instead. It worked well.
Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavors to permeate the roast.
Use a long, sharp knife to carve your roast. I served my roast with the drippings, Horse Radish Sauce and Yorkshire Pudding.
Creamy Horseradish Sauce
– Add 1/3 cup of prepared horseradish to two cups of sour cream.
– Add two tablespoons of lemon juice and a teaspoon of salt.
– Thoroughly mix the ingredients, adding more horseradish as desired.
Yorkshire Pudding Recipe
1 cup plain flour
1 cup egg
1 cup milk
to taste salt
– Preheat the oven to 425.
– Put a teaspoonful of prime rib pan drippings in each of several muffin tins and place in the oven until the fat is really hot and beginning to smoke. Meanwhile combine the rest of the ingredients and beat well.
– If you wish you can add mixed dried herbs to the batter for more flavor. I added rosemary and thyme.
– When the fat is smoking take the tin out of the oven and add the batter.
– Barely fill muffin tins halfway — they puff up like crazy.
– Put them back into the oven as soon as possible and leave for about 20-25 minutes by which time they will be puffed up and crisp.
– Make sure to let the batter come to room temperature — I let mine sit all morning on the counter while at Church.
– In order to get these to really rise, you MUST mix up the batter ahead of time and let it sit out on your counter to get to room temperature. If the batter is too cold it doesn’t have as much of a chance to rise, and you may end up with hockey pucks!
– Do NOT fill your muffin tins with batter, I barely filled to half and had great results.
It really surprised me how truly light and airy these are.