Rib Roast and Yorkshire Pudding...

[Rael]

... and more.

Prep: Let roast sit out for six hours to get it to room temperature. Rubbed roast with a pasty mixture of onion salt, ground black pepper, sweet paprika, and saltless butter. I got this method from foodwishes.com and tried it (modified it also). YouTube - Perfect Prime Rib - Easiest Prime Rib Recipe Ever! - Holiday Prime Rib of Beef Pre-heated oven to 500 degrees (yes, five hundred degrees Fahrenheit). This roast was 4.78 lbs, so I put it in for 24 minutes at this temp. Then turned the oven OFF for two hours WITHOUT opening it. On to the other parts of the dish.

Roast potatoes. I par-boiled them, then cut them into large diced cubes. Tossed them in a plastic bag with the contents of a box of onion soup, black pepper, extra virgin olive oil and placed them in a pan. Sprinkled them with sweet paprika and pepper and baked them at 375 for a half hour or so in a pan.

Rutabaga (it’s like a turnip, tart and tasty). Very much a Paula Deen recipe, slightly modified. Diced it up in large chunks after peeling it. Lined the bottom of its pot with sliced bacon and heated it up, then added water to cover the rutabagas, pepper, salt, a little sugar, and some nutmeg. Covered it and brought it to boil, simmered for 45 minutes to cook it. Once cooked, I drained the pot and mashed them, adding butter and tasting/adjusting for salt/pepper.

Vegetables. Peas, carrots. Peas were frozen, so I microwaved them. Carrots, I blanched and shocked then heated them to temperature just before serving. I flavored the boiling water with salt/pepper and nutmeg. Also sprinkled a little nutmeg on the plated carrots.

Au jus. Drained the roast pan of the drippings (this should be before putting in the Yorkshire pudding). Saved the fat for the pudding, used the juice to add back to the roasting pan, heat it up on the stove top, added a little flour and mixed it in. Salt/peppered to taste. I added some beef broth (1 can) and brought it to boil, stirring constantly until it reduced slightly (serves as an au jus and gravy this way).

Yorkshire pudding. In the morning, I prepared the batter and refrigerated it all day (it’s supposed to sit, or... rest for a while to blend). The coldness of the batter in contrast to the heat of an extremely hot oven is what is supposed to help them rise properly. Batter: Blended two eggs and mixed into 1 ¼ cups sifted general purpose flour (no lumps). Slowly added and blended the mixture of ¾ cup milk & ½ cup water to the flour/egg mix. Added a pinch of salt/pepper. Once blended, poured through a sifter (to prevent lumps from getting in the mix- if there were any left), then refrigerated until ready to use. Once the roast was out of the oven, turned up the temperature to as hot as it can get (I set it at 500F, but not higher - since the smoke point of the olive oil is lower than 500…didn’t want to have to call the Fire Dept.) . Took drippings from the roast and placed a tsp in each cup of a muffin pan (the drippings should cover the bottom of each cup you use). Placed the muffin tray with the drippings into the hot oven for around five minutes (until it was very, very hot). Took out the tray and filled each cup halfway with the cold batter and immediately put it back in the oven. Quickly reduced the oven temperature to 350 degrees (once again, don’t open the oven door until they were done…25 – 30 minutes).

A lot of parts and timings to preparing this dish, but it turned out good.



Okay, time for a nap now.

 

[desertrat]

... and more.

Prep: Let roast sit out for six hours to get it to room temperature. Rubbed roast with a pasty mixture of onion salt, ground black pepper, sweet paprika, and saltless butter. I got this method from foodwishes.com and tried it (modified it also). YouTube - Perfect Prime Rib - Easiest Prime Rib Recipe Ever! - Holiday Prime Rib of Beef Pre-heated oven to 500 degrees (yes, five hundred degrees Fahrenheit). This roast was 4.78 lbs, so I put it in for 24 minutes at this temp. Then turned the oven OFF for two hours WITHOUT opening it. On to the other parts of the dish.

Roast potatoes. I par-boiled them, then cut them into large diced cubes. Tossed them in a plastic bag with the contents of a box of onion soup, black pepper, extra virgin olive oil and placed them in a pan. Sprinkled them with sweet paprika and pepper and baked them at 375 for a half hour or so in a pan.

Rutabaga (it’s like a turnip, tart and tasty). Very much a Paula Deen recipe, slightly modified. Diced it up in large chunks after peeling it. Lined the bottom of its pot with sliced bacon and heated it up, then added water to cover the rutabagas, pepper, salt, a little sugar, and some nutmeg. Covered it and brought it to boil, simmered for 45 minutes to cook it. Once cooked, I drained the pot and mashed them, adding butter and tasting/adjusting for salt/pepper.

Vegetables. Peas, carrots. Peas were frozen, so I microwaved them. Carrots, I blanched and shocked then heated them to temperature just before serving. I flavored the boiling water with salt/pepper and nutmeg. Also sprinkled a little nutmeg on the plated carrots.

Au jus. Drained the roast pan of the drippings (this should be before putting in the Yorkshire pudding). Saved the fat for the pudding, used the juice to add back to the roasting pan, heat it up on the stove top, added a little flour and mixed it in. Salt/peppered to taste. I added some beef broth (1 can) and brought it to boil, stirring constantly until it reduced slightly (serves as an au jus and gravy this way).

Yorkshire pudding. In the morning, I prepared the batter and refrigerated it all day (it’s supposed to sit, or... rest for a while to blend). The coldness of the batter in contrast to the heat of an extremely hot oven is what is supposed to help them rise properly. Batter: Blended two eggs and mixed into 1 ¼ cups sifted general purpose flour (no lumps). Slowly added and blended the mixture of ¾ cup milk & ½ cup water to the flour/egg mix. Added a pinch of salt/pepper. Once blended, poured through a sifter (to prevent lumps from getting in the mix- if there were any left), then refrigerated until ready to use. Once the roast was out of the oven, turned up the temperature to as hot as it can get (I set it at 500F, but not higher - since the smoke point of the olive oil is lower than 500…didn’t want to have to call the Fire Dept.) . Took drippings from the roast and placed a tsp in each cup of a muffin pan (the drippings should cover the bottom of each cup you use). Placed the muffin tray with the drippings into the hot oven for around five minutes (until it was very, very hot). Took out the tray and filled each cup halfway with the cold batter and immediately put it back in the oven. Quickly reduced the oven temperature to 350 degrees (once again, don’t open the oven door until they were done…25 – 30 minutes).

A lot of parts and timings to preparing this dish, but it turned out good.

View attachment 80162

Okay, time for a nap now.

Sounds good.

 

[Merlin99]

... and more.

Prep: Let roast sit out for six hours to get it to room temperature. Rubbed roast with a pasty mixture of onion salt, ground black pepper, sweet paprika, and saltless butter. I got this method from foodwishes.com and tried it (modified it also). YouTube - Perfect Prime Rib - Easiest Prime Rib Recipe Ever! - Holiday Prime Rib of Beef Pre-heated oven to 500 degrees (yes, five hundred degrees Fahrenheit). This roast was 4.78 lbs, so I put it in for 24 minutes at this temp. Then turned the oven OFF for two hours WITHOUT opening it. On to the other parts of the dish.

Roast potatoes. I par-boiled them, then cut them into large diced cubes. Tossed them in a plastic bag with the contents of a box of onion soup, black pepper, extra virgin olive oil and placed them in a pan. Sprinkled them with sweet paprika and pepper and baked them at 375 for a half hour or so in a pan.

Rutabaga (it’s like a turnip, tart and tasty). Very much a Paula Deen recipe, slightly modified. Diced it up in large chunks after peeling it. Lined the bottom of its pot with sliced bacon and heated it up, then added water to cover the rutabagas, pepper, salt, a little sugar, and some nutmeg. Covered it and brought it to boil, simmered for 45 minutes to cook it. Once cooked, I drained the pot and mashed them, adding butter and tasting/adjusting for salt/pepper.

Vegetables. Peas, carrots. Peas were frozen, so I microwaved them. Carrots, I blanched and shocked then heated them to temperature just before serving. I flavored the boiling water with salt/pepper and nutmeg. Also sprinkled a little nutmeg on the plated carrots.

Au jus. Drained the roast pan of the drippings (this should be before putting in the Yorkshire pudding). Saved the fat for the pudding, used the juice to add back to the roasting pan, heat it up on the stove top, added a little flour and mixed it in. Salt/peppered to taste. I added some beef broth (1 can) and brought it to boil, stirring constantly until it reduced slightly (serves as an au jus and gravy this way).

Yorkshire pudding. In the morning, I prepared the batter and refrigerated it all day (it’s supposed to sit, or... rest for a while to blend). The coldness of the batter in contrast to the heat of an extremely hot oven is what is supposed to help them rise properly. Batter: Blended two eggs and mixed into 1 ¼ cups sifted general purpose flour (no lumps). Slowly added and blended the mixture of ¾ cup milk & ½ cup water to the flour/egg mix. Added a pinch of salt/pepper. Once blended, poured through a sifter (to prevent lumps from getting in the mix- if there were any left), then refrigerated until ready to use. Once the roast was out of the oven, turned up the temperature to as hot as it can get (I set it at 500F, but not higher - since the smoke point of the olive oil is lower than 500…didn’t want to have to call the Fire Dept.) . Took drippings from the roast and placed a tsp in each cup of a muffin pan (the drippings should cover the bottom of each cup you use). Placed the muffin tray with the drippings into the hot oven for around five minutes (until it was very, very hot). Took out the tray and filled each cup halfway with the cold batter and immediately put it back in the oven. Quickly reduced the oven temperature to 350 degrees (once again, don’t open the oven door until they were done…25 – 30 minutes).

A lot of parts and timings to preparing this dish, but it turned out good.

View attachment 80162

Okay, time for a nap now.

I really wish my wife liked rare meat, as it is she doesn't even like to see any red in my meat on my plate.

 

[Rael]

Thanks, gents.

@Merlin, my wife isn't a big rare fan, either. We took the slice she was getting and rested it in a warm pan with the au jus for a short time (very low heat). The meat color changes, but the flavor is the same as is the tenderness. I'm told this is an old restaurant trick when orders are sent back for being too rare.

 

[vraiblonde]

Oooh! Aaah!

 

[Rael]

Oooh! Aaah!

Thanks! Definitely getting into this stuff lately and like to share them (even though I'm relatively a novice at this). There are probably many others on these boards who have good ideas worth putting out here, I'd like to read (and see) some of them, too.

 

[acommondisaster]

The last 3 rib roasts I've done, I used a low and slow method. (225 degrees)

I use a rub of kosher salt, cracked pepper and olive oil (to make it stick) and a bit of either rosemary or thyme. Once the roast reaches 125 or 130, take it out, wrap it in foil while you heat the oven to 500 then pop it back in long enough to give it a brown crust (about 15 mins).

Take the roast out of the pan (wrap it in foil again) and deglaze the pan using a cup of red wine, and a cup of water. Reduce the liquid by half and then stir in a leaf of two of fresh sage leaves. Once it's reduced, stir in a pat of butter to smooth out the "au jus".

This method gives you a pink all the way through roast. NOW you cut your wife's piece and warm it in a bit of the jus for a few minutes to cook it to her liking. You dont risk losing moisture in the rest of the roast this way, and from what I've read, it's how restaurants give people their well-done (read ruined) prime rib. It's worked well for us, as we have one fussy won't-eat-pink-meat person at our house too.

I'm going to try your method for yorkshire pudding..sounds interesting, and I can pop it in the oven while I am reducing the jus.

Your roasted potatoes recipe sounds interesting, too. I have always served baked potatoes that I cook in a countertop roaster while I do the roast.


Edit: just read Rael's post - sorry for repeating what he posted, but the warming slices for people who like their meat more "done" really is a nice way to keep all of the meat moist and tender. Glad to see someone else does it that way, too!

 

[Rael]

The last 3 rib roasts I've done, I used a low and slow method. (225 degrees)

I use a rub of kosher salt, cracked pepper and olive oil (to make it stick) and a bit of either rosemary or thyme. Once the roast reaches 125 or 130, take it out, wrap it in foil while you heat the oven to 500 then pop it back in long enough to give it a brown crust (about 15 mins).

Take the roast out of the pan (wrap it in foil again) and deglaze the pan using a cup of red wine, and a cup of water. Reduce the liquid by half and then stir in a leaf of two of fresh sage leaves. Once it's reduced, stir in a pat of butter to smooth out the "au jus".

This method gives you a pink all the way through roast. NOW you cut your wife's piece and warm it in a bit of the jus for a few minutes to cook it to her liking. You dont risk losing moisture in the rest of the roast this way, and from what I've read, it's how restaurants give people their well-done (read ruined) prime rib. It's worked well for us, as we have one fussy won't-eat-pink-meat person at our house too.

I'm going to try your method for yorkshire pudding..sounds interesting, and I can pop it in the oven while I am reducing the jus.

Your roasted potatoes recipe sounds interesting, too. I have always served baked potatoes that I cook in a countertop roaster while I do the roast.


Edit: just read Rael's post - sorry for repeating what he posted, but the warming slices for people who like their meat more "done" really is a nice way to keep all of the meat moist and tender. Glad to see someone else does it that way, too!

Absolutely (sometimes we need those little adjustments)

One other thing I found when researching how to cook this was about the cooking that gets done while it's resting outside the oven. Almost everywhere it says "loosely cover with foil for 20 minutes to let the juices redistribute back into the meat", yet it takes at least 30 minutes to do the Yorkshire properly. With the same oven and at a very different temperature.

I think that's one reason I like the 'close the door with the oven off" method, the roast is less likely to increase its temperature much once it is taken out (which in turn, allows more time to do the other tasks without worrying about what happens to the meat while resting). The meat was 120 degrees when I took it out yesterday, and didn't increase even though covered with foil.

But either way, whatever works to make it taste good is the bottom line. The method you use sounds to me like it works perfectly.

 

[lovinmaryland]

Looks great! Good job

I also cook my roast @ 500 then drop then raise. Comes out perfect everytime

If you are looking for a good potato recipe to try these two are excellent :

Jacques Pepin's Potatoes Fondantes Recipe - Food.com - 274197

Roasted Potatoes - Martha Stewart Recipes

 

[BadGirl]

I am loving making Yorkshire Pudding. I got a popover pan in time for Thanksgiving, and have been making them pretty regularly since. My only complaint is that I let them get a little too done before taking them out of the oven. I need to better learn how to actually use the timer on my oven.

I have a tenderloin in the freezer. I should take it out and fix it this weekend.

Thanks for the inspiration, Rael.

 

[DoWhat]

I am going to buy some dude a new damn tablecloth.

 

[Chasey_Lane]

That looks DELICIOUS!!

 

[acommondisaster]

Absolutely (sometimes we need those little adjustments)

One other thing I found when researching how to cook this was about the cooking that gets done while it's resting outside the oven. Almost everywhere it says "loosely cover with foil for 20 minutes to let the juices redistribute back into the meat", yet it takes at least 30 minutes to do the Yorkshire properly. With the same oven and at a very different temperature.

I think that's one reason I like the 'close the door with the oven off" method, the roast is less likely to increase its temperature much once it is taken out (which in turn, allows more time to do the other tasks without worrying about what happens to the meat while resting). The meat was 120 degrees when I took it out yesterday, and didn't increase even though covered with foil.

But either way, whatever works to make it taste good is the bottom line. The method you use sounds to me like it works perfectly.

Yeah, it keeps cooking...you can always adjust your temp to get it where you want.
The yorkshire pudding recipe I use is almost exactly like this one. Yorkshire Pudding Recipe : Tyler Florence : Food Network though I use a different pan because I'm using my roasting pan for my jus. To me, (and it's probably just a regional thing or something) once you put them in a muffin tin, it's a popover. But I LIKE the idea of individual rather than a pan of y. pudding, so I'm probably going to try it. Point of it all is, I'm cooking my yorkshire pudding for about 15 mins at 450 (and my oven's already at that point, so I don't have to wait for it to warm back up), so I'm not getting that extra meat cooking in foil time that you are.

The end of preparing a big meal like this (and it always seems to turn out to be a production) is always organized chaos at our house. I think I like it this way because it's rewarding to see everything come together at the perfect moment. To be honest, we're not grab a plate and sit in front of tv kind of people, so for me the biggest help is having the table set and all of the tableware (platters, bowls, spoons, condiments) planned and organized ahead of time. (I get picky about what bowls, etc get used, but that's just me being anal).

I am loving this exchange of techniques and ideas. Can't wait until we move on to another food!

 

[Rael]

Looks great! Good job

I also cook my roast @ 500 then drop then raise. Comes out perfect everytime

If you are looking for a good potato recipe to try these two are excellent :

Jacques Pepin's Potatoes Fondantes Recipe - Food.com - 274197

Roasted Potatoes - Martha Stewart Recipes

I wish they had a picture of the first one with the Yukon golds, those have been my favorite tater of late. Both of them sound really good, also.

I am loving making Yorkshire Pudding. I got a popover pan in time for Thanksgiving, and have been making them pretty regularly since. My only complaint is that I let them get a little too done before taking them out of the oven. I need to better learn how to actually use the timer on my oven.

I have a tenderloin in the freezer. I should take it out and fix it this weekend.

Thanks for the inspiration, Rael.

I like the popover kind because it seems the larger ones collapse sooner. And glad to help on getting some cooking motivation, I'm just glad to see people enjoying cooking and sharing it.

I am going to buy some dude a new damn tablecloth.

One of the first things I learned in the Rael - Nenette caucuses is that I had limited political capital in tablecloth legislation. You could buy one for me, or I could buy one for me with pork barrel or discretionary spending, but it will never get through the Congress and end up on the table.

That looks DELICIOUS!!

Danke

Yeah, it keeps cooking...you can always adjust your temp to get it where you want.
The yorkshire pudding recipe I use is almost exactly like this one. Yorkshire Pudding Recipe : Tyler Florence : Food Network though I use a different pan because I'm using my roasting pan for my jus. To me, (and it's probably just a regional thing or something) once you put them in a muffin tin, it's a popover. But I LIKE the idea of individual rather than a pan of y. pudding, so I'm probably going to try it. Point of it all is, I'm cooking my yorkshire pudding for about 15 mins at 450 (and my oven's already at that point, so I don't have to wait for it to warm back up), so I'm not getting that extra meat cooking in foil time that you are.

The end of preparing a big meal like this (and it always seems to turn out to be a production) is always organized chaos at our house. I think I like it this way because it's rewarding to see everything come together at the perfect moment. To be honest, we're not grab a plate and sit in front of tv kind of people, so for me the biggest help is having the table set and all of the tableware (platters, bowls, spoons, condiments) planned and organized ahead of time. (I get picky about what bowls, etc get used, but that's just me being anal).

I am loving this exchange of techniques and ideas. Can't wait until we move on to another food!

Not sure what our next one will be, it may be one I already posted because the seafood linguine was just awesome.


Thanks for the kind words,all.

 

[lovinmaryland]

I wish they had a picture of the first one with the Yukon golds, those have been my favorite tater of late. Both of them sound really good, also.

They are so delish! I usually make them every Christmas Eve w/ our rib roast. They have a cripsy exterior and a creamy interior.