My Prime Rib and Yorkshire Pudding

Here is my basic Prime Rib recipe (which I learned to cook thanks to Mark Bittman)  

The Yorkshire recipe is based on my old 5th edition Joy of Cooking that my mother gave me when I married. I now make Yorkshire without beef fat so my vegetarian son can also enjoy it. I learned how to make gravy from watching my mother make it, but as I recall it was Ina Garten who recommends adding soy sauce and mustard to gravy for more flavour.

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Prime Rib

Mix 2 Tbsp Dijon mustard, 1 Tbsp horseradish, garlic salt and pepper.  Rub on the top of a prime rib roast.  Sprinkle sides with lemon pepper and salt. Place roast fat-up on rack in roasting pan (for a smaller roast, keep the roast upright by proping it between two baking potatoes, or by inserting large skewers to hold the meat in the pan.)  Roast at 450 for 20 minutes then at 325-350 until done (20 minutes per pound, approx. 1 ½ -2 hours in all for a 4-lb roast ) When done, place on platter and wrap in foil for 20 -30 minutes to rest, while you make the gravy and the Yorkshire pudding. (PS, You can also use this rub on a pork roast.)

Meat temperature reference:  Rare: 120       Medium 130      Well-done 140

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Yorkshire

(6 large) Whisk vigorously 1 cup flour, 1 cup milk, 2-3 eggs, ½ tsp salt and pepper.  Rest batter in fridge for 10 minutes. Using a large muffin pan, place a tsp of butter in each muffin cup.  When oven is preheated, heat the muffin pan in oven for a few minutes until butter is melted and is smoking hot. Working quickly, fill each muffin cup 2/3 full of batter (use a soup ladle).  Return pan to oven and bake at 425 for 20 minutes.  Finish at 350 for up to 10 minutes. (Alternately, you can use beef fat instead of butter, or you can use a 9 X 12 pan).

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Gravy

Gravy needs proportionately about 2 Tbsp fat, 2 Tbsp flour and 2 cups liquid.  

While the roast is resting, heat the remaining fat in the roasting pan, adding extra butter if necessary to make at least 2 Tbsp of fat. When hot, sprinkle in at least 2 Tbsp flour and stir. Let the roux cook for a minute until the flour is incorporated and browning. Slowly add approx 2 cups beef broth and stir constantly to incorporate the roux and the gravy is bubbly and thick. If too thin, sprinkle a little more flour into the pan; if too thick, add a little more stock or water. Flavour the gravy with a tsp each of soy sauce, Dijon mustard, Worchestshire sauce and/or Kitchen Bouquet. Strain the gravy into a 2-cup measure and keep warm.  When roast has rested, before the meat is sliced, you can also tilt the platter over the gravy to add the meat juices into the gravy.

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