Prime Rib & Yorkshire Pudding

Sep

2008

Made a prime rib roast and yorkshire pudding for dinner, it turned out awesome.

Ingredients:

1.46 kg prime rib
lots of cloves of garlic
rosemary (some chopped some left on the sprig)
cracked black pepper
salt
olive oil
carots
celery

Yorkshire Pudding:
1/2 cup flour
1/2 cup milk
1 egg
1/4 tsp salt
2 Tbsp butter

Directions:

Pre heat oven to 200F or 95C

cut slits into roast and stuff garlic cloves in

push 3 or 4 sprigs or rosemary through the roast

cover roast with olive oil

generously cover the roast with crack black pepper and rosemary and a bit of salt

place carrots and celery on the bottom of roasting pan (to raise the roast from the bottom of the pan

place a bit of water in the pan to keep the roast moist, cover with tin foil and roast for 2.5 hours.

We thought the roast was ready but it wasn't so we cut it in half (after letting it rest for 30mins) and put it back in the oven for 20 mins at 180C or 350F

When done remember to let your roast rest for at least 10-15 mins before cutting, to allow the juices to redistribute across the meat

Preheat oven and muffin tins at 450F or 230C

For yorkshire pudding: whisk flour, salt, egg, milk in a bowl

After the pan has been heated for 10 mins or so, dived melted butter into 4 muffin holes

pour batter into those 4 holes

Bake for 15mins at 230C

Back for 10-15min at 180C until pudding is golden brown

Recipe from: Cooking for Engineers
http://www.cookingforengineers.com/recipe/38/Prime-Rib-or-Standing-Rib-R...

Picture of the yorkshire pudding

my brother actually thought it was store bought.

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Jeffrey Kohn - Developer, Cook, Geek

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Prime Rib & Yorkshire Pudding