What's the best way to cook a prime rib? How do I make yorkshire pudding?

avishai

I've always wanted to try yorkshire pudding, I've always read about it. Prime rib, theres so many ways online, any suggestions?

Prime Rib and Yorkshire pudding has been our traditional Christmas meal since I was very young. I've made it many times. Martha Stewart (don't like her much but she's good with recipes) has a good recipe to follow.

The traditional way to make the yorkshire pudding was to pour the batter into the pan and let the meat drippings drip down into it while it was cooking. We make ours in muffin tins. Let me know if you have any questions- I'll be making it again come Christmas day.

One tip- if you buy your prime rib roast from a butcher and order it ahead of time- ask them to "cradle" it. They will cut the bones off so the roast is easy to cut once it is cooked but then they'll tie the bones back on so you get the benefit of having them when it's cooking.

http://www.marthastewart.com/page.jhtml?type=content&id=channel172170

Good luck with it !

meat pie

Hello Avishai, this is how I make Yorkshire puddings; early on in the day put in a liquidizer/blender, half a pint of milk, a pinch of salt, two eggs and about three-quarters of a cup of plain (ie, not self-raising) flour.You may only need half a cup, so try that first. Whizz it up for about 15 seconds, if it looks too thin add some more flour and blend again.Then leave it alone until just before you want to cook, then blend again for just a second or two. To cook, I also use a 12 space muffin tin ( 1 for you, 1 for you, 1 for you, 9 for me!) I put a tiny bit of real beef fat (dripping ) in each cup and put the tin about half way up in a hottish oven. When the fat is almost smoking pour in the batter and cook for around 15-20 minutes, have a quick peep- don't fully open the door, just peep to make sure they are not burning.If they look good, make sure everyone sees them as they come out of the oven, as they do tend to sink quite quickly. I like them so much I do them with all sorts of things, eg: sausages and onion gravy.

What's they JW link? umm,This is great Sunday lunch/ celebration lunch/dinner and you should be OUT ON THE WORK! Yeah right!

Mulan

I cook Prime Rib very slowly. Start very early in the day.....................morning is good. First cook at 350 degrees for one hour. That sterilizes the meat and keeps you from getting food poisoning. Then set your oven to 160 degrees (for medium) and cook it until the meat thermometer says 160. It will never overcook this way. If dinner time is getting close and the internal temp is too far from 160 for your comfort, turn the oven up, and then off when it gets to 160 internally. You can season the outside with whatever you prefer. I always bury lots of garlic cloves inside before it goes into the oven.

If you want it rare, set to 140................well done is 180.

It is always perfect when I do it this way.

simplesally

My step-dad was a restaurant owner and here is what he says to do:

Cook the roast at 400* for one hour. Turn off the oven, leave oven door shut for one hour. Check thermometer reading then turn oven back on at about 325 until roast reads the desired temp (eg medium rare).

cruzanheart

Mmmm, I'm getting hungry. My Yorkshire pudding: 1 cup flour, 1/2 teaspoon salt, two eggs, 1 cup milk. Beat it all together and then pour into a baking dish (about 8 or 9 inches in diameter) into which resides a healthy dollop of the sizzling meat drippings (cover the bottom of the baking dish and then a little bit more). Bake at 425 degrees F for 35 minutes and serve immediately. It will puff up beautifully but the puffiness will start to descend when you take it out of the oven, so if you're into presentation get it to the table pronto so everyone can "ooh" and "aah" before it deflates.

Nina

Nathan Natas

Hi Avishai,

Years ago there was a restaurant in Seattle caled Jake O'Shaughnessy's that was famous for their prime rib. They cooked the prime rib SLOW, similar to the way Mulan suggested, but with a little twist - the prime rib roast was encrusted in a layer of kosher salt.

Here's how to do this:

Kosher Salt Encrusted Prime Rib Roast

Why kosher salt? Kosher salt is made without any iodide or "anti-caking" additives. It is pure salt - sodium chloride - and is in a larger crystal form than table salt. It tastes much cleaner, purer than table salt, too. It is sold in most supermarkets now because of the wide support it has been given by cooking shows on TV. It comes in a 3 pound box.

You'll need at least 2 cups of kosher salt.

I'll use Mulan's recipe as a basis for this excursion into culinary delight.

1 Preheat oven to 350 degrees F.

2 Cover the bottom of a roasting pan with a layer of kosher salt about 1/4 inch thick. In a bowl stir together the 2 cups of kosher salt and about 3/4 cup water until mixture forms a slightly stiff paste. Think of the consistency of snow when you're making snowballs. It shouldn't be real wet, but should be packable. Season the outside of the rib roast if you want to. Arrange the rib roast, fat side up, in a roasting pan and coat it completely with the salt mixture, patting the mixture on about 1/4 inch thick.

3 Roast in preheated oven at 350 degrees for one hour, then turn the oven temperature down to 160 degrees and cook until the internal temperature of the meat reaches 160 degrees F. Plan on 5 hours.

4 Remove the roast from oven and let it rest for 30 minutes. This sets the juices and makes the roast easier to carve. Before carving be sure to remove all the salt crust from the roast!

You will be amazed at the juiciness and incredible flavor of the meat. It will look like it is only RARE, but it is, in fact nicely done and will cut beatutifully.

Now, of course there is always a contrary point of view, and such a view is presented in
Barbara Kafka's book, ROASTING. Barbara contends that real ROASTING requires high temperatures. It will also require a clean oven, a tolerance for smoke, and the willingness to clean the oven after cooking.

1. Preheat the oven to 500 degrees F.

2. ROAST the prime rib (seasoned as you wish) for 45 minutes at 500 degrees.

3. Reduce the temperature to 375 degrees and cook for;
a. an additional 75 minutes for a full 7 rib roast
b. an additional 12 minutes for a 2 rib roast

4. Bring the oven temperature back up to 450 degrees for an additional 15 minutes (regardless of the size of the roast).

5. Meat tmeperature should be 135 degrees on an instant reading thermometer.

Total cooking times:
a. full 7 rib roast - 2 hours, 15 minutes
b. to rib roast - 1 hour 12 minutes

Serve with oxygen. :)

Yorkshire pudding:

3 large eggs
1/2 teaspoon kosher salt
1 cup all-purpose flour, sifted
1 cup cool milk
1/8 cup (2 talbespoons) rendered beef fat from the roast
[recipe can be multiplied for more servings]

Make the batter at least 5 hours ahead of time so it has time to chill in the refrigerator.

Put the eggs in a large bowl and beat or whisk for one minute. Add the salt. Add the milk and flour alternatingly to the eggs, mixing only enough to incorporate one ingredient before adding the next. Cover the batter and refrigerate. May be made up to 2 days ahead.

Pour the rendered beef fat into the hot, deglazed roasting pan and put it into a 450 degree oven an allow it to heat up for 3 or 4 minutes. Pour the batter directly into the hot pan and cook for approximately 15 to 25 minutes, until the pudding is crusty and brown. A 3x larger batch might need 20 to 30 minutes to cook.

Olive oil can be substituted for beef fat. It won't be a true Yorkshire pudding, but it will be very good.

Room 215

I know that generalities can be misleading, but most experts favor moderate-high heat for tender cuts of beef and low, slow braising for tougher cuts. The one indispensible item is a meat thermometer-- elimates all guesswork. However you roast it -- I favor beginning at 400 for 20-30 minutes to form a nice rich brown crust and then lower it to 325F-- a prime rib will be rare at 125, medium at 140. Also keep in mind that any roast should be allowed to `rest" for 20 minutes or so before carving, and will continue to cook out of the oven for that time.

La Capra

This is how my family prepares it!!! It's not just a meal, it's an event. http://houseofprimerib.citysearch.com/ Shoshana