PRIME RIB ROAST WITH MERLOT GRAVY AND YORKSHIRE PUDDINGS

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Prime Rib Roast with Merlot Gravy and Yorkshire Puddings image

Categories     Beef     Roast     Red Wine     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 14

a 2-rib tied prime beef rib roast (from small end; about 4 1/2 pound trimmed)
2 teaspoons kosher salt
For vegetables
3 ounces pearl onions (about 16)
3 carrots
3 celery ribs
2 Portobello mushrooms
2 1/2 tablespoons vegetable oil
1 1/2 cups Merlot or other dry red wine
1 cup veal or beef demiglace*
2 tablespoons red-currant jelly
3/4 teaspoon drained bottled horseradish
3 tablespoon chopped fresh flat-leafed parsley leaves
Accompaniment: 4Yorkshire puddings

Steps:

  • Preheat oven to 450°F.
  • Put beef, fat side up, in a shallow flameproof roasting pan. Sprinkle salt over top and season with pepper. Roast beef in lower third of oven 20 minutes. Reduce oven temperature to 350°F. and roast beef 1 hour and 15 minutes more, or until a meat thermometer inserted 2 inches into center of meat registers 115°F. Transfer beef to a cutting board, reserving pan juices in pan, and let stand 25 minutes. Beef will continue to cook as it stands, reaching 125°. (medium-rare).
  • Prepare vegetables while beef is roasting:
  • Trim onions. Diagonally cut carrots and celery into think slices. Remove stems from mushrooms and cut each cap into 8 wedges. In a large skillet cook onions in 1 1/2 tablespoon 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 carrots are crisp-tender. Add mushrooms and cook, stirring, until liquid mushrooms give off is evaporated. Transfer vegetables to bowl and season with salt and pepper.
  • While beef is standing, skim fat from pan juices and reserve 4 tablespoons fat for Yorkshire puddings. (Puddings may be baked while beef is standing.) On top of stove add wine to roasting pan and simmer over moderately high heat, scrapping up brown bits, until reduced to about 1/2 cup. Add demiglace, 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.
  • *Available at specialty foods shops and by mail order from Citarella, (800) 588-0383.

Top Asked Questions

How to cook a prime rib roast with Yorkshire pudding?
Directions. Place the prime rib in the roasting pan (fitted with a rack) you intend to cook it in. Place the roast, fat side up, and spread the peppercorn paste over the whole top. If marinating, refrigerate overnight. For the Yorkshire pudding: In a medium bowl, combine the flour and salt. Stir to blend.
How to cook a prime rib roast in the oven?
Directions 1 For the prime rib: In a medium bowl, combine the mustards and peppercorns. ... 2 For the Yorkshire pudding: In a medium bowl, combine the flour and salt. ... 3 For the prime rib: Preheat the oven to 350 degrees F. 4 Remove the prime rib from the refrigerator about a half hour before cooking. ... More items...
How do you cook delicious prime rib au jus?
Delicious Prime Rib Au Jus fit for a king or queen that will more than satisfy your holiday meat expectations! Read the full recipe after the video. Place the roast bone-side down in a roasting pan, and use a sharp paring knife to poke 24 small holes 1 inch deep all over the roast. Stuff each hole with a sliver of garlic.
How much butter do you put on a prime rib roast?
While the prime rib is resting, pre-heat a large skillet over medium heat and add 1/4 cup of beef drippings from the roasting pan you used to make the prime rib. If you don't have beef drippings, use 1/4 cup of unsalted butter. If using butter, let it melt before proceeding.

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