With Yorkshire Pudding & Roasted Cauliflower by Chef Darrell Stewart
PRIME RIB ROAST
Cooking prime rib can be a bit intimidating, but with the right techniques and tools, it can be a delicious and impressive dish. Here’s a basic recipe to get you started.
Prime Rib Roast
- 1 Prime Rib Roast (4 to 6 Pounds)
- 2 tbsp Olive Oil
- Salt & Black pepper
- 4 Garlic Cloves, Minced
- 2 tsp Dried Rosemary
- 2 tsp Dried Thyme
- 1 Medium Head of cauliflower (a medium sized cauliflower
- will make about 5-6 slices)
- 1 Garlic Clove minced
- 2 Tablespoons of Olive Oil
- 1 Teaspoon of Italian Herbs or seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup of Gruyere Swiss or Cheddar cheese shredded.
- 1 Cup All-Purpose Flour
- 2 Large Eggs
- 1 Cup Whole Milk
- Salt and Pepper, to taste
- 2 tbsp Oil or Drippings from Roast
- Take the prime rib out of the refrigerator and let it sit at
- room temperature for 1 hour. This will help the meat cook
- Preheat your oven to 450°F.
- Pat the prime rib dry with paper towels and rub it all over
- with the olive oil.
- Season the prime rib generously with salt and pepper.
- In a small bowl, mix together the minced garlic, rosemary,
- and thyme. Rub this mixture over the prime rib.
- Place the prime rib, fat side up, in a roasting pan and roast it
- in the oven for 15 minutes.
- Reduce the oven temperature to 325°F and continue roasting
- the prime rib until it reaches an internal temperature of
- 120°F to 125°F for medium-rare, about 2 to 2 1/2 hours. Check
- the temperature with a meat thermometer inserted into the
- thickest part of the roast.
- Remove the prime rib from the oven and let it rest for 15
- minutes. This will allow the juices to redistribute throughout
- the meat and make it easier to carve.
- Carve the prime rib into thin slices and serve immediately.
- Preheat oven to 400°F
- Take out the bottom part of Cauliflower core
- Slice cauliflower to an inch to inch quarter from top tobottom. Put cauliflower on baking sheet
- Brush with olive oil and Italian herbs and garlic.
- Cover with salt and peeper
- Sprinkle of paprika for colour
- Add Gruyère Swiss or cheddar cheese on top of cauliflower.
- Roast it for about twenty minutes.
- Chopped parsley for garnish.
- Preheat the oven to 425°F (220°C)
- In a large bowl, whisk together the flour, eggs, and milk untilthe mixture is smooth and has no lumps.
- Season the batter with salt and pepper
- Pour the oil or drippings into a 12-cup muffin tin and place itin the oven to heat up for 5-7 minutes
- Remove the muffin tin from the oven and quickly pour thebatter into the cups, filling each about two-thirds full.
- Return the muffin tin to the oven and bake for 20 to 25minutes, or until the puddings are puffed up and goldenbrown.
- Remove the muffin tin from the oven and let the puddingscool for a few minutes. Then, use a sharp knife to cut aroundthe edges of each pudding and gently remove them from themuffin tin
- Serve the puddings hot, along side your roast beef or other main dish.