Gotta love beef! For a truly memorable feast that will impress even the most discernable carnivore the Standing Rib Roast au Jus with Yorkshire Pudding can’t be beat. For this post I will focus on the beef the roasting procedure, the au jus and the Yorkshire pudding.
The first step is to buy a good roast, number one choice corn fed beef is my preference. I recommend about one pound per person due to the fact that after the bones are removed combined with the roasting shrinkage the finished yield will be about nine ounces of beef per person. In the Professional Meat Buyers Guide there are three cuts that can be purchased: the Lip on Rib Eye which is a boneless roast, the Export Rib is the Rib eye with the rib bones attached, more commonly known as the standing rib roast; lastly is the Prime Rib 109 which has the rib bones and a thick layer of fat that is wrapped around the roast prior to the rib being netted in butchers twine.
Each roast has its advantages. Roasting any meat on the bone, although more expensive, yields a better flavor in the finished product than roasting a boneless cut. So that is why the standing rib roast is preferred over the boneless rib eye roast. The 109 prime rib roast yields a succulent roast without a browned crunchy crust on the outside of the meat due to the fat layer that is trimmed off after the meat is roasted. Some people prefer this type of finish to the meat.
To prepare the Standing Rib Roast truss it with butchers twine and season the meat on all sides with kosher salt, black pepper and Herbs de Provence, stick rosemary under the strings and cut 4 cloves garlic in half. Top with 2 thick slices of butter and add to the pan two thick slices of white onion. These will be used later with the garlic to prepare the au jus. Begin the roasting process at 400F. After about 15 minutes baste with the melted butter and fat that has dripped into the bottom of the pan making sure to brush the fat over the garlic and rosemary to infuse the meat. Continue this process every 15 minutes for 30 more minutes after which turn the roast over and reduce the heat to 325F and baste again. Remove the onion and the garlic cloves which should be well browned but not burnt. Put them into a small pot and add 12 ounces of low sodium beef broth (no MSG) along with a bay leaf, some whole pepper corns and a few sprigs of parsley and bring to a simmer on low heat. Now is the time to start to bake the York Shire pudding, the batter should have been prepared before the roasting process is started.
yields about 18 puffs
4 ounces AP flour or Bread flour
3 each Large Eggs
2 ounces Butter – melted
1 pinch Salt
1 cup Milk
½ cup Vegetable oil for baking
1. Mix the flour, eggs , salt and butter together in a bowl
2.Add the milk while whisking to form a smooth batter
3.Strain and let rest for 10 minutes
4.Fill a non-stick mini cupcake mold teaspoon of vegetable oil in each cup
5.Skim off as much fat from the roasting pan as possible and add about ½ teaspoon to each cup in the mold
6.Place on a cookie sheet and place in the bottom rack of the oven and pre-heat
7.When the cupcake is pre heated fully at 375F open the door and pull out the rack- Don’t remove from the oven.
8.Ladle the batter into each mold until fill- the leavening process of the puffs is achieved by the room temperature batter baking in the hot fat which creates an expansion of the batter. This is why it must be done in the oven so that the pan does not cool down.
9.Push back into the oven and bake for about 10 to 12 minutes until they are completely puffed and light brown on the edges.
10.Reduce the heat to 325F and bake until fully browned- this is important to create a strong structure in the puffs, if removed from the oven to early they will collapse
11.Remove from the oven and take out of the molds while still hot and reserve until the meat is served.
At this time the Roast should be close to being ready. I prefer to serve my roast at medium rare, this temperature should read 120 to 125F on a meat thermometer. When this temperature is reached remove the roast from the oven and place onto serving platter and let rest for 15 minutes while finishing the au jus. At service time remove the twine prior to carving.
Ladle off any more fat from the roasting pan making sure to leave the meat drippings in the pan (this is called the fond in culinary terms). Add about a ½ cup of water to the pan and bring to a boil over medium heat while scraping the sides and bottom of the pan to fully capture the rich fond in the pan. Add to the pot of au jus on the stove and then strain into a serving bowl. Skim off any fat that may have risen to the top of the bowl and serve with the beef and the Yorkshire puffing. Horseradish sauce may also be served with the beef as well for an added flavor contrast. It can be made simply by mixing prepared grated horseradish with a little mayonnaise and sour cream.
This classical English preparation of Rib Roast with au jus and Yorkshire pudding is perfect for any special holiday feast and will always impress the meat lovers in your family or friends. Enjoy!