Roast Prime Rib with Cabernet-Vegetable Jus and Herbed Yorkshire Pudding

Updated at: Thu, 17 Aug 2023 08:49:36 GMT

Step 1

Preheat oven to 450 degrees F. Place roast, fat side up, on a roasting rack in a large, flameproof roasting pan. Using a whisk in a small bowl mix together 1/2 tablespoon Dijon mustard, 1/2 teaspoon prepared horseradish, 3/4 tablespoon chopped rosemary, Kosher salt, and pepper. Coat the entire roast with this mixture using either your hands or a pastry brush. Place in the lower part of the oven and roast for 20 minutes to seal the outside coating.

Step 2

While the roast is cooking, place onion, shallot, carrots, celery and mushrooms in a large ovenproof baking dish and sprinkle with a little olive oil, salt and pepper.

Step 3

After the roast has cooked for 20 minutes, reduce the heat to 350 degrees F, and place the vegetables on a rack below the roast. Continue roasting both the beef and the vegetables for 1 hour.

Step 4

For the Yorkshire Pudding: In a food processor or blender, combine the flour, eggs, milk, chives, rosemary and salt and mix well so that the batter is smooth. Place in a small mixing bowl and refrigerate, covered, for at least 45 minutes.

Step 5

Remove the vegetables from the oven, roughly chop, and reserve for sauce.

Step 6

Continue cooking the roast for 10 minutes until rare to medium-rare. Remove roast from oven, place on a carving board and cover with foil for 20 to 30 minutes. It will continue to cook and increase in doneness. Set aside the roasting pan; do not soak.

Step 7

To make Yorkshire pudding, while roast is resting under foil, preheat oven to 425 degrees F. Place butter and oil in a shallow baking dish (copper works particularly well) and melt for 3 to 4 minutes. Immediately add chilled, whisked batter and bake for 18 to 20 minutes until pudding rises and becomes golden brown. Remove from oven and slice into 4 pieces.

Step 8

Place roasting pan on stove over medium heat. Add wine and deglaze the pan, simmering the wine and scraping up brown bits from the roast, for 7 to 8 minutes, or until liquid is reduced by half. Add the stock and stir in 1/2 tablespoon Dijon mustard, 1/2 teaspoon horseradish, 1 tablespoon rosemary, and reserved roasted vegetables. Reduce by half. Add cornstarch mixture and season to taste. Keep warm until ready to serve.

Step 9

To serve, slice beef into four servings, two of which will include ribs. Top with Cabernet vegetable sauce. Sprinkle with minced chives. Serve pudding slices alongside the beef.

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