Saturday, June 21, 2008

Prime Rib with Roasted Potatoes and Yorkshire Puddings

I love my Mom. Have I mentioned that before? Last week she stopped by and gave me a rib roast... yep, just gave it to me. How can you not love her? This is a fairly small one, but in this case that was perfect since we were missing a kid tonight (another thing I love my Mom for... sleepovers at HER house!). I'll include the cooking times for larger roasts as well though.

When buying prime rib, a good rule of thumb is to figure on about 1 rib per two people. If possible have the butcher cut the bone off the bottom and tie it back on. You should ALWAYS cook prime rib with the bone. If you can't get the bone cut off it's no big deal, it's fairly easy to cut off after cooking.

Ok, so let's start with the roast and potatoes. I started with a 4 1/2 lb 2 bone roast, about 25 or so small white creamer potatoes, 4 medium onions, a little olive oil and salt and pepper. The roast should be close to room temp, so be sure to take it out of the fridge around 2 hours before cooking.

Preheat the oven to 500ºF. Lightly brush the roast with olive oil and season generously with salt and pepper. You can also use any herbs you like. Wash and scrub the potatoes and coat lightly with olive oil, salt and pepper to taste. Peel the onions, cut in half and light coat these with olive oil as well. Place the roast bone side down in a large roasting pan and scatter the potatoes and onions around it.

Place the pan in the oven and set your timer for 15 minutes. After 15 minutes reduce the heat to 325ºF and continue cooking for another 15 minutes. After the second 15 minutes the potatoes should be nicely browned and cooked through. Remove them with a slotted spoon and cover to keep warm.

Return the roast to the oven and continue cooking until it reaches about 120º internal temperature for medium rare or 130º for medium. Check the roast with a meat thermometer after about 30 more minutes for a 2 rib roast (total cooking times for other sizes will follow). Once the roast reaches the desired temperature, remove it from the oven and tent with foil for at least 20 minutes. It will continue cooking and reach the correct doneness.

Now, pour most of the drippings out of the roasting pan into a heat proof measuring cup. Increase the oven temperature to 425º. Pour about 1 tsp of the fat into each cup of a 6 cup muffin pan. Place pan in the oven to heat the fat for about 3 minutes. In the meantine, mix 1 cup of all purpose flour, 1 cup of whole milk, 2 large eggs, 1 tsp salt and a dash each of garlic and onion powder until smooth. Remove the muffin pan from the oven and quickly pour about 1/4 cup of batter into the hot fat. Return the pan to the oven and cook until the Yorkshire puddings are puffed and golden brown.

If you're feeling really ambitious you can deglaze the roasting pan with a little red wine and use this as a base to make a really nice au jus. Just make a roux with the wine/fat mixture and add beef stock. Cook until it thickens up. You probably won't even need to season it as the pan mixture will contain some salt and pepper from seasoning the roast.

Cooking times (the times include the first 15 minutes at 500º, so keep that in mind. Begin checking the temp of your roast about 30 miunutes before the end cooking time and continue checking every 15 minutes after that. If you have an oven proof meat thermometer you can keep an eye on the temp through the oven window, which will allow the meat to cook faster since you're not opening the oven all the time. Just be sure the thermometer is not touching the bone and is as close to the center of the roast as possible).

2 rib roast (4 - 5 lbs) - 70 minutes
3 rib roast (6 - 7 lbs) - 1 1/2 to 1 3/4 hours
4 rib roast (9 - 10.5 lbs) - 1 3/4 to 2 1/4 hours
5 rib roast (11 - 13.5 lbs) - 2 1/4 to 2 3/4 hours
6 rib roast (14 - 16 lbs) - 3 to 3 1/4 hours


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