Saturday, January 1, 2011

Prime Rib Roast & Yorkshire Pudding Recipe

For the past 15 years I have made a special New Year's dinner. I have missed a few years because we were on vacation or Tom was out of town. But a Standing Prime Rib Roast is what we love on New Year's Eve.

I am not sure how it came about but most likely I was watching some Food Network show and thought, OMG I could make that and a tradition was born.

Prime Rib Roast is a little trickier to cook than a regular roast but it is very doable. I also think because it is expensive so you do not want to screw it up.

They are pricey. A 2 or 3 bone roast will cost over $50 and sometimes more. That's why it is a once a year tradition. But if cooked correctly, it is well worth the price. But again, you don't want to screw it up. Trust me, I have screwed up some roasts in my time. Usually it has been because I under cooked it or overcooked it. So even though I am a willy-nilly cook, there are some foods I am careful about.

I have found that as long as you know what temperature means rare, medium rare, medium well, and well done, you can't go wrong. After overcooking one Prime Rib Roast, I now always use a thermometer when cooking my roast. This year, I actually won a digital outside the oven thermometer from Mommy, I'm Hungry. I love it. It is the perfect kitchen gadget for cooking the rib roast.

I know you are now asking, Carolyn, how the hell do you cook a Prime Rib Roast? Well, here goes. First you go have to decide what size roast you want. You can get them from 2 bones on up. A two bone roast will feed 4 and 3 bones will feed 6 and so on. The next thing you want is a good spice rub. You don't need one but I have found that it makes a difference.

I actually lucked out a few years ago when Tom and I went to Pittsburgh, PA to visit his friend, Brendan. On a day outing, we ended up going to a Penzeys Spice store. While shopping around, I saw an English Prime Rib Roast spice pack. I snatched up a pack to try it and I have never looked back.

This year, I actually had to order some of the English Prime Rib Rub online in time for New Years! It is well worth it. I used to use just salt and pepper but this spice mix is special. I use it for other cuts of meat during the year as well.

Okay, once you have the roast and spices down, there are a few things you need to do to the roast. First, you need to dry it off as much as possible. Now there is a whole school of cooks out there who would age the beef in the refrigerator for 7 to 10 days but not me. That is just too much work. I know aged beef is the bomb but, I would be afraid to try and age it so long because I am not a beef expert.

So what I do is pat dry the beef with paper towels and leave it unwrapped in the fridge for a few hours. You could do this for a few days if you want but I usually do a few hours. You have to check on it every so often and change out the towels. Then about an hour before I am ready to cook it, I take it out of the fridge and let it get to room temperature. You do this so when you finally put the meat into the oven, it doesn't think WTH? and shrivel up.

Then I take a little vegetable oil and slather it all over the meat. I make sure to get the edges and underneath. The next step is to cut some slits in the meat. Then you stuff garlic into those slits along with some of the spice mix. Then slather the prime rib with the spice mix. Get it everywhere.

Preheat the oven to 450 degrees. Once you have the meat ready, then pop it into the 450 degree oven for 15 minutes. After 15 minutes, turn the oven down to 325 and let the rib roast cook. Now here is the willy-nilly part. I can't tell you how long to cook it. This is the type of thing you need to read about. It really depends on the size of the rib roast. This is where a good thermometer comes in very handy. For the past few years I have been totally using a thermometer. You can't really go all willy-nilly on a prime rib roast.

I have to cook my rib roast to medium rare because Tom likes his meat bloody. Me, I like mine medium well. But I always figure that the outside parts will always be cooked a little more and I eat those. And something I learned in the past few years about meat in general (except ground beef) is that you want it more rare than not.

If you overcook the meat, it actually loses flavor. I know, I know some people don't like it bloody and I used to be a well done girl but no longer. Now I always ask for my meat medium and sometimes medium well but never well done. So invest in a good thermometer and make sure you know what temperature you need to reach!

Mine actually took about 2.5 hours at 325 degrees to be ready. But once it was done, it was totally perfect. The outer edges were medium well. The middle was perfectly medium rare for Tom. It came out and looked so beautiful.

The rest of the meal consisted of garlic mashed potatoes and a green salad. The salad was basic but delish. I like using Bleu Cheese dressing. I also added mushrooms and tomatoes. The garlic mashed potatoes were made fresh. Now how do I make my garlic mashed potatoes? Well, the trick is to boil the garlic cloves in with the potatoes.

Once you take the potatoes out also take out the boiled garlic cloves and mash them along with the potatoes. I use real butter and half & half when making mashed potatoes. Sure you can use skim milk or chicken broth but the potatoes will suck and never taste as good as using the real stuff!

The next thing I made was Yorkshire Pudding. I have never ever made Yorkshire Pudding in my life but it is the perfect accompaniment to roast. Very English! I searched the internets for a recipe and came upon an easy one by Tyler Florence from the Food Network.

It looked really easy. I had all the ingredients so I got crazy and made it. I had to sift 3/4 cups of flour and 1/2 teaspoon of salt. Then I whisked 3 eggs and 3/4 cups milk in a separate bowl. Once those were light and foamy, I incorporated the flour and salt. Once the roast was ready, I had to take the pan drippings and put them on the bottom of the cupcake pan. Then the recipe called for me to put the pan into a 450 degree oven and let the drippings smoke.

Once the drippings are smoking then you take out the pan and add the batter to the pan. Then you place the pan back into the oven for 15-20 minutes. That's it. I couldn't believe how easy it was. The Yorkshire Puddings came out totally demented but they were so tasty!! For my first time, they were pretty darn good.

Dinner was excellent. One of my best meals!! We also had some champagne along with dinner. For dessert, I just made brownies topped with some vanilla ice cream. OMG we ate really well.

Hope your New Year's Eve was as wonderful as ours! Have a wonderful 2011 everyone!

Buen Provecho!


  1. The outside of your roast is browned to perfection and looks amazing!!! The inside is likely done to perfection as well, but I like my meat hockey puck burned so prime rib will never be eaten by this chick.

    You really could have your own cooking show!