How to Make a Prime Rib Roast Dinner
Today, we are wishing bon voyage to one of our daughters who is leaving for Australia to work as an au pair. Even though our post holiday diet has lightened up, I wanted to make something especially celebratory. Prime Rib definitely does not fit into the lightening up category but it sure says celebration.
I decided to go with a full traditional spread. Prime Rib, garlic mashed potatoes, parmesan green beans and the piece de resistance, Yorkshire pudding and pan gravy. Frankly, I could just eat the yorkies dipped in the gravy and be completely content.
Prime Rib Roast
Let roast stand at room temperature for 2 hours.
Preheat oven to 500F
Cover roast generously with salt, pepper and flour
Place in the oven, uncovered for 1 hour for a 4 rib roast, 45 minutes for a 3 rib roast or 30 minutes for a 2 rib roast. (I am using a 4 rib roast today)
After the cook time, turn off the oven but DO NOT open the oven door for any reason. Let the roast finish in the oven for 2 hours.
That's it! When you take it out to carve, you will have a perfectly medium rare in the center to medium near the ends.
This is my grandmother's recipe, who probably got it from her mother who was born in Yorkshire. I have tried many different recipes over the years and all of them are good. Making these ones makes me feel nostalgic thinking of Sunday dinners as a kid. From my mind's eye, always roast beef and always, ALWAYS yorkies.
1 cup flour
1.5 cups milk
pinch of salt
(batter should be just thick enough to coat the back of a spoon)
Coat bottom of muffin tins with 1/4 inch oil. I use grapeseed oil as it has a high smoke point. Preheat oven to 370F and preheat muffin tin for 10 minutes. Fill muffin tin with batter, about 3/4 full. The oil will bubble. Put it back in the oven for 25 minutes. Do not open the oven door or the yorkies will fall and you want them to maintain their puffed up shape.
After removing the roast from the pan, place on a platter covered with foil to rest before carving.
Let the drippings cool in the bottom of the roasting pan. Add a few tablespoons of flour and stir with a wooden spoon to make a paste (roux). Add a few cups of beef stock, a sprig of rosemary, a parsley stem, a bay leaf and continue stirring, scraping all the brown goodness off the bottom of the pan. you can either transfer the liquid into a smaller pan or continue making the gravy directly in the roasting pan.
Once the gravy starts to bubble, turn heat to low and let simmer for 5-10 minutes. Add more stock if too thick or let simmer longer to reduce. Salt and pepper to taste. Strain through a fine sieve into a gravy boat (or saucepan if you want to reheat it at some point).
Garlic Mashed Potatoes
6 russet potatoes, peeled and halved in length
6 cloves of garlic, peeled
1 bay leaf
Generously salted water
3 tbsp. butter
1 cup heavy cream or half and half
3 tbsp. chopped chives
Salt and pepper to taste
- Boil potatoes, garlic, bay leaf in salted water until a knife goes through potato with zero resistance.
- Drain and remove bay leaf.
- Heat cream and butter until warm and butter melted.
- Using a potato ricer, process the potatoes and garlic into a large bowl.
- Slowly, add in the warm cream/butter and fold in with a wooden spoon.
- Salt and pepper to taste and sprinkle with chopped chives.
Note: Do not over mix your potatoes or they will become gluey and starchy by activating the gluten. You are going for light and fluffy.
A note about Potato Ricers: These handy devices are the true key to the lightest, smoothest spuds you have ever had. Being a food device junkie, I have purchased many devices over the years, some of which collect dust and others that I use all the time. This falls into the latter category.
Parmesan Green Beans
Boil cleaned green beans in salted water until tender, yet still crispy.
Drain. Toss in a bit of butter, pinch of salt and freshly grated parmesan cheese. Serve.