Prime Rib With Cabernet Vegetable Au Jus Yorkshire Pudding With Chives Recipes

ROAST PRIME RIB OF BEEF WITH YORKSHIRE PUDDING

Steps:

• For the prime rib: In a medium bowl, combine the mustards and peppercorns. Stir to blend until it forms a paste. Place the prime rib in the roasting pan (fitted with a rack) you intend to cook it in. Place the roast, fat side up, and spread the peppercorn paste over the whole top. If marinating, refrigerate overnight.
• For the Yorkshire pudding: In a medium bowl, combine the flour and salt. Stir to blend. Whisk in the eggs, one by one, and then the water. Refrigerate.
• For the prime rib: Preheat the oven to 350 degrees F.
• Remove the prime rib from the refrigerator about a half hour before cooking. This will allow the meat to come closer to room temperature and help the meat cook more evenly. Season the roast with salt. When the oven is hot, place the meat in the center of the oven. Allow it to cook 12 to 15 minutes per pound (2 1/2 to 3 hours). Cook until the meat reaches an internal temperature of 135 degrees F. When the roast is close to finished, remove the Yorkshire pudding mixture from the refrigerator to allow it to come close to room temperature. Then, remove the pan from the oven and allow the meat to rest at least 20 minutes before slicing.
• To finish the Yorkshire pudding: Raise the temperature of the oven to 400 degrees F and place the baking dish for the Yorkshire pudding inside.
• Whisk all of the warm milk and some of the melted butter into the batter. When the baking dish is hot, carefully remove it from the oven and quickly add the remaining melted butter to the dish. Pour the batter over the butter and place the dish in the center of the oven. Bake in the oven until golden brown and puffy, 30 minutes. Cut into 8 wedges and serve immediately with a slice of prime rib and some of the pan drippings.

STANDING RIB ROAST WITH CABERNET AU JUS

Steps:

• Buying and trimming: When ordering the rib roast from a butcher, be sure to request a "top choice" roast cut from the small loin end; the best being ribs 12 through 10. Have the butcher cut off the chine/backbone. The rib bones look best if they are shortened and frenched, have the butcher do this for you as well.
• Preheat oven to 325 degrees F. Place the roast, rib side down, in a large roasting pan. In a small bowl mash together garlic, rosemary, thyme, salt, pepper and olive oil to make a paste. Smear the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle with olive oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120 to 125 degrees F. for medium rare.
• Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator so you can use the broth for the au jus and save the fat for Yorkshire pudding. Place the roasting pan over medium-high heat. Add the cabernet and scrape up the brown bits in the bottom of the pan. Add sugar, water/beef drippings, reserved vegetables and parsley. Season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving.

PRIME RIB WITH CABERNET JUS

Steps:

• Combine first 6 ingredients and 1 teaspoon thyme in large non-aluminum saucepan. Boil until reduced to 2 cups, about 1 hour. (Cabernet mixture can be prepared 2 days ahead. Cool, cover and refrigerate.)
• Preheat oven to 450°F. Place beef, fat side up, in heavy 13x9x2-inch baking pan. Rub beef all over with pressed garlic and remaining 2 teaspoons thyme. Season beef generously with salt and pepper. Roast 1 hour. Tent beef with foil. Continue roasting until meat thermometer inserted into center registers 118°F for rare, about 35 minutes. Transfer to platter and let stand 20 minutes.
• Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet mixture to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper. Pour jus into sauce boat. Garnish platter with parsley, if desired. Carve beef and serve, passing jus separately.

YORKSHIRE PUDDING (PERFECT WITH PRIME RIB)

Steps:

• 1. EARLY ON THE DAY YOU ARE MAKING PRIME RIB FOR DINNER: Whisk the 2 eggs with 1/2 cup of the milk,set aside. In a large bowl, whisk the flour and salt together. Add the egg and milk mixture and whisk vigorously until there are absolutely no lumps left in the batter. (a Kitchen Aid is great for this!) Cover the batter with plastic wrap, and keep it at room temperature all day until you are ready to use it (at least 5 hours)
• 2. WHEN YOU ARE READY AND THE PRIME RIB IS RESTING: Heat oven to 425 degrees. (the oven will already be heated if you are just taking out the Prime Rib) Place a standard 12 muffin sized pan in the hot oven and heat it up until it is very,very hot. Measure out 1 teaspoon of the pan drippings into each muffin cup and place back in the oven. Leave it in there until the fat is literally smoking hot. I do mean smoking. Takes about 5 minutes,but just look for the smoke.
• 3. As the fat is heating, whisk in the remaining 1/2 cup of cold milk into the batter that has been sitting out all day. The milk must be cold,straight from the fridge. (when you make the batter in the morning, put a note on it to remind you to add the additional 1/2 cup of cold milk so you dont forget....I have forgotten in the past)
• 4. When the drippings are smoking and hot, take the pan out and working as quickly as you can, pour the batter evenly into the muffin cups. You will see as the batter hits the hot drippings, it will bubble and sizzle. If it doesnt, it wasnt hot enough. If it wasnt hot enough, you cant un-do it, it will still taste good, but you wont get the rise unless the drippings are smoking hot.
• 5. Immediately return pan to oven and bake for 20-25 minutes. Do NOT open the oven door for the first 20 minutes of baking. It is done when the pudding is a dark golden brown and dry to the touch and has risen very high.
• 6. Serve immediately along with the Prime rib and Au Jus. You can easily double or triple this recipe (or half it for that matter) just as long as you remember to add the remaining cold milk later.
• 7. The link to my method of Prime Rib: https://www.justapinch.com/recipes/main-course/beef/prime-rib-roast-au-jus-perfect-every-2.html?p=1

PRIME RIB WITH CABERNET JUS

Steps:

• In a large non-aluminum saucepan or pot, combine the jus ingredients: carbernet, stock, port, peeled garlic cloves, shallot, bay leaves, and dried thyme.
• Simmer until mixture reduces to 2 cups, about 1 hour.
• (Note: Cabernet reduction can be prepared 2 days ahead, which gives the flavors time to meld nicely; cool, cover and refrigerate.).
• Preheat oven to 450 degrees F.
• Place the prime rib fat-side-up in a heavy baking pan (13x9x2-inch), and rub it all over with the pressed garlic and 2 teaspoons dried/crushed thyme, then season generously with salt and freshly ground black pepper.
• Roast in 450 degree oven for 30 minutes, then reduce temperature to 200 degrees F, tent the pan with foil, and continue roasting until a meat thermometer inserted into the center registers a rare 118 degrees F, about 2 1/2 hours (depending on cut and oven).
• (Alternately, instead of the slow roasting method you can follow what the recipe originally called for: 450 degrees F for 1 hour, tent with foil, then continue until it reads 118 degrees, about 35 minutes.).
• Transfer the meat to a serving platter, cover loosely with foil, and let stand for 20 minutes.
• About 5 minutes before serving, pour off all the fat from the roasting pan and place it over medium-high heat.
• Add the cabernet reduction to the pan and bring it to a boil - make sure to scrape up all the tasty browned bits - and season to taste with salt and pepper; pour the jus into a sauceboat.
• Garnish the beef serving platter with sprigs of parsley.
• Carve the beef and serve, passing the jus separately.

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.