Prime Rib with Cabernet-Vegetable Au Jus & Yorkshire Pudding with Chives
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!
prime rib roast of beef, trimmed & tied
celery stalks, ends trimmed & chopped
portobello mushrooms, chopped
olive oil, extra virgin
YORKSHIRE PUDDING WITH CHIVES:
butter, salted, cut into cubes
salt and pepper, to taste
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.
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