There are many things in this world that I, for one, simply can’t get enough of. I know this is not traditional, but beef will always be one of them. No matter what I do, I will always have a longing for a good old-fashioned prime rib roast. And if someone is going to serve prime rib, they’d better make sure that England’s favourite Yorkshire pudding is also on the menu.
To me, the ecstacy of this meal is not just in the eating. It’s the entire experience, as the aromas emerge ever more strongly from the stove, teasing and tantalizing the taste buds. When the first mouthful of flavour explodes in my mouth, I remember just how much I truly love my beef.
1 4-rib, prime rib roast of beef
Mixed fresh chopped herbs: sage, rosemary, thyme and bay leaf
Begin with the finest grade, 4-rib beef roast you can find. It should weigh about seven pounds. Roasting large cuts of meat requires a balance of cooking methods. A high-heat roast will yield the beautiful, crisp outside that makes prime rib so tasty. A low-heat roast, while slower, will result in a more even doneness. Unfortunately slow heat won’t brown the outside as nicely. The solution? A combination…
Place a rack in the lower third of the oven and preheat it to 450 degrees F. Pat the meat with a paper towel to dry it thoroughly. By getting rid of the surface moisture, you help it brown quickly. Rub the surface of the meat with copious amounts of freshly chopped herbs. Just before cooking, sprinkle the meat liberally with coarse sea salt and fresh ground black pepper.
Place the roast, rib side down, in a roasting pan and roast for 15 minutes. Without opening the oven, turn the heat down to 250 degrees and continue roasting until an instant-read thermometer placed in the thickest part of the meat reads 130 degrees, about 2 ½ hours. Remove the roast from the oven and let stand in a warm place covered with several layers of tin foil. Let it rest for 20 to 30 minutes. Its stressed-out fibers will relax and reabsorb the juices that are concentrated under great pressure in the center of the meat during roasting.
3 large, fresh eggs
1 cup of milk
1½ cups plain flour
Pinch of salt
2 tbsp lard, beef dripping or vegetable oil
Pour the eggs and milk into a large mixing bowl and add the salt; whisk thoroughly. Gradually sieve the flour into the milk and egg mixture, again using an electric whisk to create a lump-free batter resembling thick cream. Cover the bowl with surround wrap and place the batter to rest in the fridge for several hours.
Heat the oven to 450 F, or the highest temperature possible on your appliance up to that level. The fat may burn at any higher temperature. Place a pea-sized piece of lard, dripping, or a half-teaspoon of vegetable oil into each cup in your muffin tin and heat this in the oven until the fat is smoking. Remove the batter from the fridge and give it another good whisk adding 2 tablespoons of cold water. Fill a third of each muffin cup with batter and return quickly to the oven. Bake until golden brown, approximately 20 minutes. Serve as you carve your perfectly cooked beef.