Roast Prime Rib with Cabernet-Vegetable Jus and Herbed Yorkshire Pudding
"There's nothing like a perfectly cooked, flavorful roast prime rib to showcase the intensity and 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 and rosemary, two ingredients that are especially flattering to cabernet. A reduction sauce with cabernet and roasted vegetables helps corral all the flavors into pleasing harmony. The soft, round mouthfeel of merlot plays nicely off the roast beef as well...."
INGREDIENTS
•
1 4 1/2-pound prime rib roast of beef (2 ribs), trimmed and tied
•
1 tablespoon Dijon mustard
•
1 teaspoon prepared horseradish
•
1 3/4 tablespoons chopped fresh rosemary
•
1 1/2 teaspoons kosher salt
•
1/2 teaspoon freshly ground black pepper
•
1 large onion, quartered
•
1 large whole shallot
•
2 carrots, peeled
•
2 celery stalks, ends trimmed
•
6 ounces portobello mushrooms
•
Olive oil
•
Herbed Yorkshire Pudding
•
1 cup all-purpose flour
•
2 eggs
•
1 cup whole or low-fat milk
•
3/4 tablespoon minced chives
•
2 teaspoons minced fresh rosemary (1 teaspoon dried)
•
3/4 teaspoon kosher salt
•
2 tablespoons unsalted butter
•
2 tablespoons vegetable oil
•
1 cup Cabernet Sauvignon
•
1 1/2 cups beef stock
•
Kosher salt and freshly ground black pepper
•
1/2 teaspoon cornstarch mixed with 1/2 teaspoon cold water
•
GARNISH: minced chives
Comments & Reviews
Just A Pinch Sweepstakes