Food is something we all can relate to. There are always meals that make us nostalgic, warm, happy, etc. And then there are meals that stick with us. Hours after you’ve eaten it, you can still smell and taste it as if it’s right there in front of you. You can’t stop thinking about it. Have you ever had a meal like this? Your body is in a state of ecstasy and you feel good all over. You don’t feel stuffed or like you’ve eaten something too rich, but just good. All you want to do is cuddle and sleep so that you dream of the meal for the next eight hours. Have you ever felt this way about a meal? If not, you will 5 minutes from now.
This is a prime rib. It is among the top of the meat world. It is the Head of State, or some people consider it to be the President of meat. It’s fatty and marbled so it’s full of flavor, yet you can trim away the fat and have a lean meal. The most popular (or even the only) way to cook a prime rib is to roast it simply and let the meat’s flavor speak for itself.
Sea salt and pepper are all that’s needed for this baby. I decided to make a traditional English meal. I first had Yorkshire Puddings at a friends house in Seattle. He cooked them in the grease from beef stroganoff. They’re little beefy, salty biscuits if you will cooked in the grease of whatever the main dish it. Traditionally, it’s served with roast beef and gravy. I wanted to have a traditional, simple, and damn tasty meal.
Those fat granules of sea salt do so much more than typical salt. It is my favorite type of salt. I had to make sure the roast was fit for everyone else so after I trimmed off the fat cap, I had some beef from directly underneath it. It was diving; I almost teared.
Here is the batter for the pudding. It will soon go into muffin pans and be prepared to perfection. Aside from a spoonful of grease, I also added a granule or two of salt that was on the bottom of the roasting pan. Good idea Kyle, damn good idea!
I like my beef medium rare plus, but I had to settle for medium for everyone else. All those juices are going into the delicious gravy that I swear I could drink by the cup.
Ooooh they have dimples in the middle. Must be for pouring gravy on top. Yup, that’s what they’re for!
Get ready for a total foodgasm after taking your first bite of this.
Roast Beef with Yorkshire Pudding
5 lb standing rib roast (3 ribs)
fresh ground black pepper
1 cup T all-purpose flour
1/4 t fine sea salt
2 eggs, beaten
3/4 cup whole milk
2 T all-purpose flour
1/2 cup white wine (nice Chardonnay will do)
1 3/4 cups beef stock
drippings from roast
Preheat the oven to 325 F. Place a rack in a roasting pan (or if you have a roasting rack, even better). Place the roast on the rack and rub all over with olive oil, sea salt, and pepper to taste. Don’t be afraid to season it (the fat cap won’t be eaten). Insert into the oven fat side up until the internal temperature away from the bone is 120 F to 130 F for medium rare, about 1 hour 50 minutes.
Sift the flour and salt into a bowl. Make a well and gradually add the eggs, beating until smooth. Add 1/4 cup milk and beat until smooth batter forms. Gradually add the rest while mixing. Cover bowl and let rest for 1 hour.
When roast is done, remove and set aside. Raise oven to 425 F. Put a muffin pan into a baking sheet and put a teaspoon of drippings into each mold. Place in oven until fat sizzles, 3-4 minutes. Divide batter into the molds and put back in oven for 15-20 minutes, until they have a golden brown crust.
Add the remaining drippings into a saucepan over medium heat. Stir in the 2 T flour and cook for 2 minutes. Add the wine, bring to a boil, and stir to remove browned bits off the pan’s bottom. Stir continuously until mixture thickens into a paste, another 2 minutes. Stir in the stock, increase heat to medium-high and boil for 5 minutes, until it’s thickened. Keep warm until ready to serve.
Serve this dish to only those that deserve it. And do so with a bottle of full bodied red.
*next up…homemade pasta for lasagna…*
Filed under: my grindz |