Shopping Cart
Print Share this item

MAINS

Prime Rib With Cabernet Jus & Yorkshire Pudding

filler

“Every year, I ask myself what’s going to be at the centre of the table. As I see it, there are three contenders: turkey, beef tenderloin & prime rib."

"If you have a seat at my holiday table, you’re in for a feast that’s both traditional and unexpected; we’re talking prime rib. Compared to turkey or tenderloin, it’s a whole different ball game. It’s longer cooking, like turkey, but lower maintenance. Without much attendance, it will come out medium rare all the way through."

“Pusateri’s prime rib, & their entire beef selection, is meticulously dry-aged. The meat is always tender & full of 'flavour'.”

 

Pusateri's Prime Rib Preparation  

"When selecting a prime rib, you can choose the rib or the strip end. The rib end has a fat cap eye, plan to cook it nice and slow so that the fat dissipates throughout the meat. If you’re not a huge fan of fat, but want deep rich 'flavour', choose the strip end."

“Prime rib is my Christmas favourite— unexpected, easy & crowd-pleasing."

"Ask for it to be larded on the outside and Pusateri’s butchers will cut the fat cap into a thin sheet and then tie it o on the outside so the fat drips through the meat while it’s cooking, and the resulting roast has extra moisture."" 

“Don’t forget to bring the meat to room temperature for an hour before cooking.”

 

Pusateri's Prime Rib prep

"Whether you choose turkey for its mass appeal; tenderloin as a quick-cooking, gourmet-in-a-pinch solution; or prime rib for a 'full-flavoured' main, pair it with my simple, flavourful sides for a balanced Christmas feast your guests will love."

 

Prime Rib With Cabernet Jus & Yorkshire Pudding 

Serves: 6 

 

Ingredients

4 cups
Pusateri’s Veal Demi-Glace
2 750 ml bottles Cabernet Sauvignon
2 cups
ruby Port
3 large cloves garlic, peeled
1 large shallot, peeled and halved
2 bay leaves
1 tsp dried thyme
1 6-lb boneless prime rib beef roast
For rub pink Himalayan sea salt
fresh parsley sprigs, to garnish

 

Method

  1. Rub roast with Himalayan sea salt and bring to room temperature.
  2. Combine the first six ingredients and 1 tsp of the thyme in large, saucepan. Boil until reduced by half, about one hour.
  3. Preheat oven to 300°F.
  4. Place beef, fat side up, in a heavy baking pan.
  5. Roast for four to six hours until meat thermometer inserted into center registers 140°F. The roast will come out medium rare all the way through, not just in the middle.
  6. Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet mixture to pan and bring to a boil, scraping up any browned bits. Season with salt and pepper. Pour jus into a sauce boat.
  7. Carve beef and serve, passing jus separately.

 

Yorkshire Pudding

Serves: 6

Ingredients 

4 large
eggs
1½ cups whole milk
½ tsp
salt
¼ cup
vegetable oil

 

Method

  1. Combine eggs, milk, flour and salt in a blender and blend until smooth.
  2. Refrigerate mixture for at least 30 minutes.
  3. Preheat oven to 425°F.
  4. Place 1 tsp of oil into each section of a 12-hole Yorkshire pudding or muffin tray and place in the oven to heat for 10 minutes.
  5. Remove the tray from the oven and carefully fill each hole 3/4 full with egg-milk-flour mixture. You should hear sizzling when you add the mixture.
  6. Immediately place the tray back in the oven and bake for 12-15 minutes or until Yorkshire puddings have risen, are golden brown and crisp.

  

Download the recipes


About Chuck Hughes