The Standing Rib Roast, the King of Beef in this country. It was my duty to undertake turning this roast beast into a fabulous ... Now I stop and interject that I used this word as an adjective, NOT with any hand motions or enunciation such as "FABuuuulouuuus!", but I digress. The Menu du Jour for my brides birthday was a 3-Bone Standing Rib Roast with Yorkshire Pudding, served with Wild Mushroom Gravy. Accompanied by Asparagus, Garlic & Roasted Red Pepper.
1) Have the butcher remove the "chine" bone from the bottom of the roast and have the meat separated from the rib bones so you have a boneless roast and a row of rib bones. Then put the meat back into the bone cradle and tie the meat back onto the bones with string. This allows the bones to keep the meat moist and flavorful and makes for easier carving.
2) Slice 4 to 5 cloves of garlic into thick slices and while using a sharp paring knife, poke holes all around the roast and press the garlic into them.
2) Preheat the oven to 450 degrees. Thinly slice one Vidalia onion and set aside. Core two Golden Delicious Apples and cut into 6-8 slices per apple. Create a mound of onion in the bottom of the roasting pan and place the meat on top of the onions, bone side down, fat side up. Arrange the apple slices around the roast and allow it to come to room temperature. Rub the roast with smoked paprika, sweet paprika, garlic, salt and pepper. Roast 30 minutes. Reduce heat to 325 degrees and cook 13 minutes per pound from this point or until the internal temperature reaches 125 degrees for rare to medium rare.
3) Remove the roast and let rest at least 10 minutes before carving.
2) Preheat the oven to 450 degrees. Thinly slice one Vidalia onion and set aside. Core two Golden Delicious Apples and cut into 6-8 slices per apple. Create a mound of onion in the bottom of the roasting pan and place the meat on top of the onions, bone side down, fat side up. Arrange the apple slices around the roast and allow it to come to room temperature. Rub the roast with smoked paprika, sweet paprika, garlic, salt and pepper. Roast 30 minutes. Reduce heat to 325 degrees and cook 13 minutes per pound from this point or until the internal temperature reaches 125 degrees for rare to medium rare.
3) Remove the roast and let rest at least 10 minutes before carving.
Yorkshire Pudding
9 ounces all-purpose flour, approximately 2 cups
1 1/2 teaspoons kosher salt
4 large eggs, room temperature
2 cups whole milk, room temperature
1/4 cup beef drippings, divided*
*Cooks note: A 3-bone-in standing rib roast cooked in a 13 by 9-inch roasting pan will give you enough drippings for the pudding. Prepare the pudding while the roast is resting.
Preheat oven to 400 degrees F.
Leave 2 tablespoons of drippings in the roasting pan and place in the oven.
Place the flour, salt, eggs, milk and remaining 2 tablespoons of drippings into the bowl of a food processor or blender and process for 30 seconds. Pour the batter into the hot roasting pan and bake for 35 to 40 minutes or until puffed and golden brown. While the pudding is cooking, carve the roast. Serve the pudding with the roast.
Wild Mushroom Sauce:
3 tablespoons olive oil
1/2 cup finely chopped shallots
3 cups sliced wild mushrooms, such as a shiitake, morel, chanterelle, wood ear, and/or oyster, stems trimmed and wiped clean
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped green onions (green and white parts)
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon minced garlic
1 1/2 cups veal stock or beef stock, or low-sodium beef broth
1 cup heavy cream
In a heavy medium saucepan, heat the oil over medium-high heat. Add the shallots and cook, stirring often, until soft and fragrant, 2 minutes. Add the mushrooms, salt, and pepper and cook until the mushrooms start to give off their liquid, about 3 minutes. Add the green onions, parsley, and garlic and cook, stirring often, until fragrant, about 1 minute. Stir in the stock and heavy cream and bring to a boil over high heat. Reduce the heat to medium-low and simmer until thickened to a sauce consistency, 20 to 30 minutes.
3 tablespoons olive oil
1/2 cup finely chopped shallots
3 cups sliced wild mushrooms, such as a shiitake, morel, chanterelle, wood ear, and/or oyster, stems trimmed and wiped clean
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped green onions (green and white parts)
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon minced garlic
1 1/2 cups veal stock or beef stock, or low-sodium beef broth
1 cup heavy cream
In a heavy medium saucepan, heat the oil over medium-high heat. Add the shallots and cook, stirring often, until soft and fragrant, 2 minutes. Add the mushrooms, salt, and pepper and cook until the mushrooms start to give off their liquid, about 3 minutes. Add the green onions, parsley, and garlic and cook, stirring often, until fragrant, about 1 minute. Stir in the stock and heavy cream and bring to a boil over high heat. Reduce the heat to medium-low and simmer until thickened to a sauce consistency, 20 to 30 minutes.
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