Standing Rib & Roast & Yorkshire Pudding
- 4-rib standing rib roast, about 8 lb, tied
- 2 tablespoons unsalted butter, at room temperature
- Kosher salt and freshly ground pepper
- 3 extra-large eggs
- 1 ½ cups whole milk
- 1 ½ cups all-purpose (plain) flour
- Kosher salt
- 2 cups reduced-sodium beef or chicken broth
- 2 cups Horseradish cream (SEE RECIPE BELOW)
- ½ cup heavy (double) cream
- 2 tablespoons prepared horseradish
- ½ teaspoon Dijon mustard
- Kosher salt
- 3 or 4 drops hot-pepper sauce
- To make the cream, in a small bowl, whisk the heavy cream until soft peaks form. Fold in the horseradish, mustard, ¼ teaspoon salt, and the hot-pepper sauce. Spoon the sauce into a serving bowl and refrigerate until serving.
Remove the roast from the refrigerator about 1 hour before roasting. Preheat the oven to 450 degrees F. Rub the roast on all sides with the softened butter, and season generously with salt and pepper.
1) To make the Yorkshire pudding, begin preparing the batter when you remove the roast from the refrigerator so that the batter has time to rest before baking. In a blender, combine the eggs and milk, then add the flour and 1 ¼ teaspoons salt. Process until the batter is smooth, about 30 seconds. Cover the blender beaker and place it in the refrigerator until you are ready to bake the pudding.
2) Place the roast, rib bones down, in a large roasting pan. Roast for 20 minutes. Reduce the oven temperature to 300 degrees F. Continue to roast until a thermometer inserted into the thickest part away from the bone registers 125 degrees – 130 degrees F for medium-rare, about 1 ¼ hours longer. Remove the pan from the oven, transfer the roast to a warmed platter, and tent with aluminum foil. Let rest for 30 minutes. Deglaze the roasting pan (SEE BELOW), using the broth and reserving the fat spooned from the pan liquid for the Yorkshire pudding.
3) Position an oven rack in the upper third of the oven and raise the oven temperature to 450 degrees F. Put 1 teaspoon of the reserved fat in each cup of a 12-cup nonstick standard muffin pan (if there is not enough fat from the roasting pan to put 1 teaspoon in each cup, use vegetable oil to make up the balance). Place the pan in the oven to heat for 5 minutes. Pour 3-4 tablespoons of the batter into each hot cup, filling it about two-thirds full. Return the pan to the oven and reduce the oven temperature to 425 degrees F. Bake the pudding until puffed and golden and a knife inserted into the center of the pudding comes out clean, about 30 minutes.
4) While the pastry is baking, prepare the jus: Pour the contents of the roasting pan through a medium-coarse sieve into a saucepan. Place over high heat, bring to a boil, and cook until reduced by about one-third, about 5 minutes. Season to taste with salt and pepper; keep warm.
5) Transfer the roast to a carving board. Remove the strings and cut along the rib bones to release the meat in a single large piece. Cut across the grain into thick slices. Serve on warmed individual plates and spoon a little jus over each slice. Remove the muffin pan from the oven and lift out each pudding with the tip of a knife. Place a pudding on each plate. Pass the horseradish sauce at the table.
How to Deglaze
1) Pour off the fat and juices in the pan, leaving the browned bits stuck to the bottom. Pour or skim off any clear fat that rises to the top of the juices; discard or reserve as directed. Reserve the juices unless otherwise instructed.
2) Place the pan on the stove top over medium heat and warm it gently just until the bits begin to sizzle. If the pan is especially large, place it over two burners. Be careful not to scorch or burn the bits in the pan.
3) Return the juices to the pan and then add liquid and other flavorings as directed. Raise the heat to medium-high and bring to a boil, vigorously scraping up the browned bits on the pan bottom with a wooden spoon.
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