Prime Rib Roast – Beef Veal Food Recipes

Recipe ingredients and directions:

1 three-rib prime rib roast, first cut, trim and tied

1 tablespoon freshly ground pepper

2 tablespoons coarse salt

3 whole short ribs, tied

1 1/2 cups dry red wine

Place oven rack on lower level. Heat oven to 450 degrees. Rub

roast all over with salt and pepper. Transfer to heavy 13 by 16

inch metal roasting pan. Arrange fat side up. Place short ribs

in pan. (A nonstick pan will yield fewer cooked-on bits for

flavorful juices.) Cook 20 minutes. Reduce oven to 325 degrees

and continue cooking until instant-read thermometer inserted in

thick end of roast (not touching a bone) reaches 115 degrees, about

1 hour and 25 minutes. If it hasn’t, return to oven; check

temperature at 10-minute intervals. Transfer roast to platter;

set aside in warm spot for juices to collect. (As roast rests,

temp will increase by 10 degrees.) Do not tent or crust will get

soggy.

Adjust oven to 425 degrees. Pour fat and all drippings out of pan

into a fat separator. Set aside. Place roasting pan over med-high

heat. Pour red wine into ban and deglaze. Cook until reduced by

half. Place a fine sieve in med. heat-proof bowl. Strain juices

and discard solids. Cover bowl tightly and keep warm by placing

in a barely simmering saucepan with 1 inch of water. Reserve pan

drippings for Yorkshire Pudding.

Yorkshire Pudding

2 cups all-purpose flour

1 teaspoon salt

6 whole large egg

2 1/2 cups milk

Sift together flour and salt. Place in bowl: make a well, and

place eggs in center. Slowly whisk eggs into flour mixture until

a paste forms. Gradually whisk in 1/2 cup milk. Gradually whisk

in remaining 2 cups milk. Cover with plastic; chill in refrigerator

at least 4 hours or overnight. When roast is finished, set oven

at 425 degrees. When pan has been deglazed, pou 1/4 cup reserved

pan drippings into roasting pan. Heat pan and drippings until very

hot, about 5 min. Remove batter from refrigerator, and shake or

whisk well; quickly pour into hot pan. Cook until crisp and golden,

20 to 30 minutes. Serve warm with Prime Rib.

Category: Beef Veal Recipes