Slow-Roasted Prime Beef Rib with Beef Jus
Course:
Dinner
Seasonal Event:
Christmas
Yield:
Serves 6-8
INGREDIENTS:
Prime Rib
- 1 (3-rib) standing rib roast of beef (6 to 8 lb)
- 1 tbs olive oil
- 1 1/2 cups beef stock
- 2 sprigs fresh thyme
Whipped Horseradish Cream
- 3/4 cup heavy cream
- 1/4 cup finely grated peeled fresh horseradish
- 2 tablespoons coarse-grain mustard
Crisp and Custardy Popovers
- 1 1/2 tbs unsalted butter, softened
- 1 1/2 cups whole milk, room temperature
- 4 large eggs, room temperature
- 1 2/3 cups unbleached all-purpose flour, sifted
- 1 1/4 tsp kosher salt
- 1 1/2 tbs unsalted butter, melted
DIRECTIONS:
Make-ahead: The beef can be slow-cooked to 120°F and held in a warm place for up to 1 hour before searing in a hot oven.
- Preheat oven to 225°F. Place beef on rack in roasting pan. Coat beef with oil and season generously with salt and pepper.
- Roast beef until instant-read thermometer inserted into center of meat (do not touch bone) registers 120°f for rare doneness, 3 to 3 1/2 hours, depending on size of roast. Set beef aside on plate and pour off accumulated fat in pan. Reserve fat and use for Yorkshire puddings or discard.
- Increase oven temperature to 450°f. Return beef to pan and place in oven. Roast 10 minutes, or until deeply browned. Transfer beef to carving board to rest 15 minutes before carving and serving.
- Meanwhile, in small saucepan, bring beef stock and thyme to boil. Add hot stock to hot roasting pan and, using wooden spatula, scrape up browned bits on bottom of pan. Strain into serving bowl and season beef jus with salt and pepper.
- Meanwhile, to prepare whipped horseradish cream: In a medium bowl, whisk the cream until thick but not stiff. Fold the horseradish and mustard into the cream. Season to taste with salt and pepper.
- To serve: Cut the beef into slices and transfer to plates. Spoon some of the warm jus over the beef and serve the horseradish sauce alongside.
Crisp and Custardy Popovers
Make-ahead: these must be eaten hot from the oven.
- Position rack in center of oven, allowing enough room above rack for popovers to rise, and preheat oven to 425°F. Brush softened butter thickly over 6 cups of popover pan or 12 cups of muffin pan and preheat pan in oven for 3 minutes, or until very hot.
- Meanwhile, in blender, blend milk, eggs, flour, salt, and melted butter to form smooth thin batter.
- Divide batter among cups of hot pan and immediately return to oven. Bake 35 minutes, or until popovers are puffed and deep golden brown. Serve immediately.
TIP: Don’t forget the crunchy roasted potatoes. A classic accompaniment to prime rib.