Is there anything more glorious than a roast of beef with Yorkshire puddings? This is a special and relatively simple meal for your small holiday table. Pair with a special bottle of wine (or two!) and an elegant but light dessert for a special evening. Bon appetit!
Simple Rib Roast
Roasting: A Simple Art by Barbara Kafka
4-1/2-pound short standing rib roast (about 1-2 ribs)
2 to 6 cloves of garlic
Kosher salt, to taste
Freshly ground black pepper, to taste 1/2 cup red wine, for deglazing
Remove roast from refrigerator and let come to room temperature, about 1 hour. Place oven rack on second level from the bottom. Heat oven to 500 degrees.
Place roast in a small, shallow roasting pan, bone side down.
Snuggle the garlic into slits in the fat. Season well with salt and pepper. Roast for 45 minutes. With meat in oven, reduce heat to 325 degrees and roast another 12 minutes. Meat temperature should read 135 degrees on an instant-read thermometer. Remove roast from oven. Transfer to a serving platter. Pour or spoon off excess fat, reserving about 1/8 cup fat. Put pan over high heat and add wine. Deglaze pan well, scraping with wooden spoon. Let reduce by half. Pour liquid into a small sauceboat and reserve.
3 large eggs
1/2 teaspoon kosher salt
1 cup all-purpose flour, sifted
1 cup cool milk
1/8, or more, cups fat from roast
Make batter for pudding at least 5 hours ahead of roasting meat so it has time to chill. Put eggs in large bowl and beat with electric beater or whisk for 1 minute. Add salt. Alternating the flour and milk, add to the eggs. Beat only until all ingredients are well-combined. If available, pour batter into a pitcher or large measuring cup for ease in pouring later. Cover tightly and refrigerate. Batter may be made up to 2 days ahead. Pour reserved fat into heated Yorkshire pudding cups or large muffin tin cups and place in the 450-degree oven. Let heat for 3 to 4 minutes. Pour appropriate quantity of cold batter from refrigerator directly into cups - about 1/3 full. Bake 15 minutes. Reverse pan in oven halfway through baking, back to front, so pudding will rise evenly and brown evenly. Reduce heat to 350 degrees. Continue to bake approximately 15 to 25 minutes, until pudding is crispy and brown. Serve hot. Makes 6.
Throw a few cute little potatoes in with the roast, oiled and seasoned. They will also help it stand up.
Serve with horseradish.. lots of horseradish!
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