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Prime Rib with Yorkshire Puddings
Recipe by: Gourmet Magazine, Sara Moulton
Prep time:
Serves:
2 rib tied prime beef rib roast (from small end, about 4 1/2 pounds
trimmed)
2 teaspoons Kosher salt
Pepper, to taste
For vegetables:
2 1/2 tablespoons vegetable oil
16 pearl onions
3 carrots, thinly and diagonally sliced
3 celery ribs, thinly and diagonally sliced
2 portobello mushrooms, stems removed and cap cut into 8 wedges
1 1/3 cups Merlot or other dry red wine
1 cup veal or beef demi-glace*
2 tablespoons red currant jelly
3/4 teaspoon drained bottled horseradish
3 tablespoons chopped flat leafed parsley
Accompaniment: 4 Yorkshire puddings
*available at specialty foods shops
Preheat oven to 450 degrees F.
Put beef, fat side up, in a shallow flameproof roasting pan. Sprinkle
salt and pepper over top. Roast beef in lower third of oven for 20
minutes. Reduce oven temperature to 350 degrees F. and roast beef 1
hour and 15 minutes more or until a meat thermometer inserted 2 inches
into center of meat registers 115 degrees F. Transfer beef to a
cutting board, reserving pan juices in pan and let stand 25 minutes.
For vegetables: In a large skillet, cook onions in 1 1/2 tablespoons
oil over moderately low heat, stirring occasionally, until softened
and golden, about 8 minutes. With a slotted spoon, transfer onions to
a bowl and cook carrots and celery in remaining tablespoon oil over
moderate heat, stirring until crisp-tender. Add mushrooms and cook,
stirring, until liquid released from mushrooms evaporates. Transfer
vegetables to a bowl and season with salt and pepper.
While beef rests, skim fat from pan juices and reserve 4 tablespoons
of fat for Yorkshire puddings. (Puddings may be baked while beef is
standing.) Place roasting pan on stovetop. Add wine to roasting pan
and simmer over moderately high heat, scraping up any brown bits,
until reduced to about 1/2 cup. Add demi-glace, jelly, horseradish,
vegetables, parsley, and salt and pepper to taste and simmer, stirring
occasionally, until heated through. Discard string and, with a sharp
knife, remove rib bones. Thinly slice beef and serve over Yorkshire
puddings with gravy.
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