Prime Rib & Yorkshire Pudding

 INGREDIENTS

 

PRIME RIB

4 CUPS PUSATERI’S VEAL DEMI-GLACE

2 x 750 ML BOTTLES CABERNET SAUVIGNON

2 CUPS RUBY PORT

3 LARGE CLOVES GARLIC, PEELED

1 LARGE SHALLOT, PEELED & HALVED

2 BAY LEAVES

1TSP BAT LEAVES

1 TSP DRIED THYME

1 6LB PRIME RIB ROAST

FOR RUB, PINK HIMALAYAN SEA SALT

FRESH PARSLEY SPRIGS,
TO GARNISH

 

YORKSHIRE PUDDING

1 ¼ CUP ALL PURPOSE FLOUR

4 LARGE EGGS

1 ½ CUP WHOLE MILK

½ TSP SALT

¼ VEGETABLE OIL

 

 

 

INSTRUCTIONS (PRIME RIB)

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. Place beef, fat side up,
in a heavy baking pan.

 

 

 

INSTRUCTIONS
(Yorkshire pudding)

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.

  

4. 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.
5. 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.
6. Carve beef and serve, passing jus separately.


INGREDIENTS 

PRIME RIB WITH CABERNET JUS

4 CUPS PUSATERI’S VEAL DEMI-GLACE

2 x 750 ML BOTTLES CABERNET SAUVIGNON

2 CUPS RUBY PORT

3 LARGE CLOVES GARLIC, PEELED

1 LARGE SHALLOT, PEELED & HALVED

2 BAY LEAVES

1TSP BAT LEAVES

1 TSP DRIED THYME

1 6LB PRIME RIB ROAST

FOR RUB, PINK HIMALAYAN SEA SALT

FRESH PARSLEY SPRIGS, TO GARNISH

 

INSTRUCTIONS (PRIME RIB)

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. Place beef, fat side up, in a heavy baking pan.
4. 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.
5. 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.
6. Carve beef and serve, passing jus separately.

 

INGREDIENTS 

YORKSHIRE PUDDING

1 ¼ CUP ALL PURPOSE FLOUR

4 LARGE EGGS

1 ½ CUP WHOLE MILK

½ TSP SALT

¼ VEGETABLE OIL

 

INSTRUCTIONS
(Yorkshire pudding)

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.