Prime Rib

Deluxe Prime Rib

For the beef to qualify it has to be free of bruises, evenly marbled steer meat, dry aged for at least 29 days and be no more than 13 pounds.

A one inch thick fat cap is also required.

Start by rubbing a spice mixture which contains equal amounts of kosher salt, garlic powder, beef base, ground black pepper, keens mustard powder and mild paprika. The spice rub is most important to making a tender roast. Massage this mixture all over the room temperature beef until it was well coated. Now place the roast onto a thick roasting pan and pour about a cup of heated rendered beef fat over the roast to seal the rub. Ask the butcher for some fat cap to render down. In a preheated 400 degree oven place the roast for about 40 min. or until the fat begins to smoke.

Then lower the temperature to 325 degrees and leave the roast undisturbed for 2 ½ hrs.

Do not open the oven door as this will interrupt the even cooking temperature. After the 2 ½ hours remove the roast from the pan and place it in another pan and cover it over with heavy gauge tin foil and let it rest till service, saving the juices that have pooled. The fat drippings in the pan can be skimmed off for the Yorkshire Puddings.

Place the roast pan and the juices on the stove top on high and deglaze with some good red wine and beef stock. stock. The juices this creates are further reduced to obtain the Au Jus.

Hotel Yorkshire Pudding

• 2 large eggs
• 1 cup whole milk
• ½ cup all- purpose flour
• Pinch salt.
• 1 tsp baking powder
• 1 ½ cups beef fat drippings.

In a medium bowl, whisk eggs just to blend. Gradually whisk in milk. Sift flour, salt baking powder into egg mixture and whisk until well blended. Let batter stand at room temperature while roast is in the oven or at least 30 minutes before using. Transfer to large measuring cup or pitcher with a spout so easy to pour.

• Preheat oven to 450 F. and place a muffin pan on a baking sheet.
• Pour about 1 oz. fat drippings into each well.
• Return pan to oven until fat is very hot, about 10 minutes.
• Now pour stirred batter into the hot fat, by pulling rack out but not removing from oven.
• The fat should be really hot when you add the batter.
• Bake until puddings are golden brown and puffy, about 12 to 15 minutes.

Serve immediately out of oven while hot. [Makes 8 puddings]

Stand the beef on end and slice off a 1 inch portion cutting into the meat horizontally back to the bone.

Plate the meat and crown with a pudding and spoon over some au jus.

Side with roast potatoes and butter glazed asparagus.

Fresh horse radish or hot mustard is a must.

Now I know it sounds hard to do but if you follow this recipe you will become infamous to your family and friends for making Prime Rib and Yorkshire pudding fit for a King.

Cheers!

thekitchenman.ca