Prime Rib with Cabernet-Vegetable Au Jus & Yorkshire Pudding with Chives

Recipe Rating:	1 Rating5
Categories:	Beef, Vegetables, Other Side Dishes
Keywords:	butter, Carrot, Onion, Garlic, eggs, dijon, mustard, pepper, milk, flour, black, olive, oil, prime, rib, roast, rosemary, salt, celery, Portobello, kosher, chives, Horseradish, Cold, cloves, Water, shallot, cornstarch, stock, purpose, cabernet, sauvignon
Serves:	4 as an Entree
Prep Time:	45 Min
Cook Time:	2 Hr 10 Min

Ingredients

4 1/2 lb	prime rib roast of beef, trimmed & tied
6 clove	garlic, whole
1 Tbsp	dijon mustard
1 Tbsp	horseradish, prepared
1 3/4 Tbsp	rosemary, fresh
1 1/2 tsp	kosher salt
1/2 tsp	black pepper
VEGETABLE MIXTURE:
1-2 lg	onion, chopped
2 lg	shallots, chopped
2	carrot, shredded
2	celery stalks, ends trimmed & chopped
6 oz	portobello mushrooms, chopped
1/4 c	olive oil, extra virgin
1 stk	butter, salted
YORKSHIRE PUDDING WITH CHIVES:
1 c	all purpose flour
2 lg	eggs
1 c	milk
3 Tbsp	chives, minced
3/4 tsp	kosher salt
3 Tbsp	butter, salted, cut into cubes
2 Tbsp	vegetable oil
AU JUS/GRAVY:
2 c	cabernet sauvignon
1 1/2 c	beef stock
	salt and pepper, to taste
1 Tbsp	cornstarch
1 Tbsp	cold water

Pinched by Mlturner908, and 45 more.

Kimmi Knippel (Sweet_Memories)

Cooked to Perfection

Cullowhee, NC (pop. 41,052)

KimmiK

Member Since Apr 2011

Kimmi's Notes:

There's nothing like a perfectly cooked, flavorful roast prime rib to showcase the intensity & complexity of cabernet sauvignon; an excellent example of how fat helps coat the palate to protect against the tannin in red wine. This particular recipe calls for coating the roast with Dijon mustard & rosemary, two ingredients that are especially flattering to cabernet. A reduction sauce with cabernet & roasted vegetables help corral all the flavors into pleasing harmony. The soft, round mouth feel of merlot plays nicely off the prime rib as well.

This might be time consuming recipe, but is well worth it. It's a once a year treat for us, ususally Christmas. But this year, with Mom being as bad as she is...we don't know if she'll make it to Christmas - so we had her meal early & she just loved it!

Directions

Preheat oven to 450 degrees F.

Place roast, fat side up, on a roasting rack in a large, flameproof roasting pan.

Make 6 slits/cuts into various sections of the beef. Insert a whole clove of garlic into slits.

In a small bowl, mix together 1/2 Tbsp Dijon mustard, 1/2 tsp prepared horseradish, 3/4 Tbsp rosemary, salt & pepper with a whisk. Using a pastry brush, coat entire top of roast with this mixture. Place roast in lower part of the oven & roast for 20 minutes to seal outside coating.

While roast is cooking, place onion, shallots, carrots, celery & mushrooms in a large ovenproof baking dish & sprinkle with a little olive oil, butter, salt & pepper. After roast has cooked for 20 minutes, reduce heat to 350 degrees F, & place vegetables on a rack below the roast. Continue roasting both the beef & vegetables for 1 hour.

To make Yorkshire Pudding batter, in a food processor or blender, combine flour, eggs, milk, chives, salt & mix well so that mixture is smooth. Place in a small mixing bowl & refrigerate, covered, for at least 45 minutes.

Remove vegetables from the oven & reserve for au jus/gravy. Continue cooking the roast for another 10 minutes, until rare to medium-rare. Remove roast from the oven, place on a carving board & cover with foil for 30 minutes (it will continue to cook & increase in doneness). Set aside the roasting pan; DO NOT SOAK!

To make Yorkshire Pudding, while roast is resting under foil, preheat oven to 425 degrees F. Place butter & vegetable oil in a shallow baking dish & melt for 4 minutes. Immediately add chilled, whisked batter & bake for 20 minutes until pudding rises & becomes golden brown. Remove from oven, let cool 5 minutes & slice into pieces.

Place roasting pan on the stove over medium heat. Add wine & deglaze pan, simmering the wine & scraping up brown bits from the roast for 7 minutes, or until reduced by 1/2. Add the stock & stir in 1/2 Tbsp Dijon Mustard, 1/2 tsp horseradish, 1 Tbsp rosemary & reserved roasted vegetables. Reduce by 1/2.

Whisk together cornstarch & cold water. Add cornstarch mixture to wine/veggie mixture & season to taste. Keep warm until ready to serve.

To serve, slice beef into servings. Top with Cabernet-Vegetable Au Jus/Gravy. Serve pudding slices alongside the beef.

Comments

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Kimmi Knippel... KimmiK

Kimberly Knippel (Sweet_Memories) [KimmiK] has shared this recipe with discussion groups:
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Sherri Logan... logansw

Sep 4, 2011

i think you forgot something...MY INVITE!!! YUMMY YUMMY...sw☺

Colleen Simmons 1Munchkin

Sep 5, 2011

Oh my my...I can't wait to make this! I usually have Prime Rib Roast @ Christmas as well...this is the one I'm making! Thanks so much for sharing and love that you do your yorkshire pudding in 9 x 13 instead of muffin tins! Thanks a bunch!

Kimmi Knippel... KimmiK

Sep 5, 2011

First time I ever made Yorkshire Pudding...this is the way it said to do it & wasn't too sure what to expect from it. Good to know that I can do it that way too!

Kimmi Knippel... KimmiK