Prime ribs & Yorkshire Puddings
Following is the best method I found for preparing a prime rib with Yorkshire Puddings. Follow these easy steps and you will impress your guests. Methods is from America’s Test Kitchen, one of my go to source for cooking information.Ask the butcher to cut the meat off the ribs, but make sure to keep the ribs because the meat is tied back onto them for roasting. Let the roast stand at room temperature for 2 hours before roasting helps it cook evenly. Remove the roast from the refrigerator about 5 1/2 hours before serving.
INGREDIENTS
· 1 | first-cut beef rib roast (ribs 9 through 12, about 8 pounds), meat removed from bone, ribs reserved, patted dry |
· 1 | 1/2 pounds oxtails |
· 1 | Tablespoon tomato paste |
· 3 | medium onions , cut into eights |
· 3 | tablespoons vegetable oil |
Kosher salt (preferably) or table salt | |
· 2 | tablespoons ground black pepper |
· 1 | cup red wine , medium-bodied |
· 1 | 3/4 cups low salt beef broth, preferably homemade. |
· 1 | 3/4cups low salt chicken stock , again preferably homemade |
· 2 | sprigs fresh thyme |
INSTRUCTIONS
1. Remove roast and ribs from refrigerator and let stand at room temperature 2 hours. After an hour, adjust oven rack to lowest position and heat oven to 400 degrees. Rub oxtails with tomato paste and place in heavy-bottomed, burner-safe roasting pan. Toss onions with 1 tablespoon oil, and then scatter onions in roasting pan. Roast until oxtails and onions are browned, about 45 minutes, flipping oxtails halfway through cooking time. Remove from oven and set roasting pan with oxtails aside; reduce oven temperature to 250 degrees.
2. When roast has stood at room temperature 2 hours, heat heavy-bottomed 12-inch skillet over medium heat until hot, about 4 minutes. Meanwhile, rub ends and fat-side of roast with remaining 2 tablespoons oil, then sprinkle with 1 1/2 teaspoons kosher salt (or 3/4 teaspoon table salt) and pepper. Place roast fat-side down in skillet and cook until well-browned, 12 to 15 minutes; using tongs, stand roast on end and cook until well-browned, about 4 minutes. Repeat with other end. Do not brown side where ribs were attached. Place roast brown side up on roast bone side down in roasting pan, pushing oxtails and onions to sides of pan. Roast 1 hour, then remove from oven and check internal temperature; center of roast should register about 70 degrees on instant-read thermometer. (If internal temperature is higher or lower, adjust total cooking time.) Return roast to oven, and prepare Yorkshire pudding batter now (if making, see following recipe), and cook 1 1/4 to 1 3/4 hours longer, until center of meat registers about 122 degrees for rare to medium-rare or about 130 degrees for medium-rare to medium (see illustration 3) . Transfer roast to cutting board and tent loosely with foil. Increase oven temperature to 450 degrees for Yorkshire pudding.
3. While roast rests, spoon off fat from roasting pan, reserving 3 tablespoons for Yorkshire puddings; set roasting pan aside while preparing puddings for baking. While puddings bake, set roasting pan over 2 burners at high heat. Add wine to roasting pan; using wooden spoon, scrape up browned bits and boil until reduced by half, about 3 minutes. Add beef broth, chicken broth, and thyme. Cut twine on roast and remove meat from ribs; re-tent meat. Add ribs, meaty side down, to roasting pan and continue to cook, stirring occasionally, until liquid is reduced by two-thirds (to about 2 cups), 16 to 20 minutes. Add any accumulated beef juices from meat and cook to heat through, about 1 minute longer. Discard ribs and oxtails; strain jus through mesh strainer into gravy boat, pressing on onions to extract as much liquid as possible.
4. Set meat browned-side up on board and cut into 3/8 -inch-thick slices; sprinkle lightly with salt. Serve immediately, passing jus separately.
Serves 12
Prepare the Yorkshire pudding batter after the beef has roasted for 1 hour, then, while the roast rests, add beef fat to the batter and get the puddings into the oven. While the puddings bake, complete the jus. An accurate oven temperature is key for properly risen puddings, so check your oven with an oven thermometer before making this recipe. Work quickly to fill the muffin tin with batter, and do not open the oven door during baking.
INGREDIENTS
· 3 | large eggs , at room temperature |
· 1 1/2 | cups whole milk , at room temperature |
· 1 1/2 | cups unbleached all purpose flour (7 1/2 ounces) |
· 3/4 | teaspoon salt |
· 3 | tablespoons beef fat |
INSTRUCTIONS
1. Whisk eggs and milk in large bowl until well combined, about 20 seconds. Whisk flour and salt in medium bowl and add to egg mixture; whisk quickly until flour is just incorporated and mixture is smooth, about 30 seconds. Cover batter with plastic wrap and let stand at room temperature for at least 1 hour or up to 3 hours.
2. After removing roast from oven, whisk 1 tablespoon of beef fat into batter until bubbly and smooth, about 30 seconds. Transfer batter to 1-quart liquid measuring cup or other pitcher.
3. Measure 1/2 teaspoon of remaining 2 tablespoons beef fat into each cup of standard muffin pan. When roast is out of oven, increase temperature to 450 degrees and place pan in oven to heat for 3 minutes (fat will smoke). Working quickly, remove pan from oven, close oven door, and divide batter evenly among 12 muffin cups, filling each about 2/3 full. Immediately return pan to oven. Bake, without opening oven door, for 20 minutes; reduce oven temperature to 350 degrees and bake until deep golden brown, about 10 minutes longer. Remove pan from oven and pierce each pudding with skewer to release steam and prevent collapse. Using hands or dinner knife, lift each pudding out of tin and serve immediately.
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