RISE AND SHINE KAUT43 OKC
One of my favorite stories this time of year is from Charles Dickens… A Christmas Carol. This isn’t really going anywhere in terms of this week’s cooking segment of In The Kitchen With Scotty, but it did get me thinking about a classic Christmas Dinner.
Roast turkey and ham are the most popular and familiar choices… basically, a repeat of one month ago and Thanksgiving. My preference is for a good old fashion “Sunday Roast” English style, the Standing Beef Rib Roast & Yorkshire Pudding.
If this will be your first go at a standing rib roast, leave it to the professionals to trim your roast… namely your favorite butcher. You are going to want a bone in rib roast trimmed, “Frenched” and tied. Now, what does all that mean?
Trimmed just means the roast is free of any overabundance of fat from the roast. Yes, you will want of plenty of fat to keep the roast flavorful, but there is a big old fat cap on top of the rib roll that you will not want to consume, let alone pay for when it comes to "price per pound". Don’t worry, the butcher is going to get his money in the end for prepping this roast for you.
“Frenched” just means your want the rib bones free of any meat, scraped down, and exposed. It makes it “prettier” and more interesting visually. A definite classic appearance when roasting this cut of meat.
Tied means the roast is trimmed, the bones are frenched and the roast has been properly prepared, you want it to be trussed or rolled and tied properly for roasting.
Now the classic Yorkshire Pudding. No, it is not pudding, Puddin’! Pudding in the English vernacular refers to any baked item sweet or savory… click this Yorkshire pudding link to read all about it. Yorkshire pudding just adds that side dish appeal to the roast and is the best catch-all for the savory sauce and “bark” from the roast. It truly is a treat!
For The Roast:
A 3-4 rib Standing Rib Roast, 6- 6.5 pounds
3-4 whole carrots, large chopped
1 large yellow onion, large chopped
3-4 ribs Celery, large chopped
3 large cloves fresh garlic
Fresh Thyme sprigs, about five
1 cup Dry Red Wine
1/2 cup Beef Stock
- Have your butcher “French Trim” and tie your roast. Catch this segment Tuesday morning and I will do a quick demonstration, otherwise Google it, if you wish to do this on your own. I say go for it!
- Preheat your oven to 550 degrees Fahrenheit. Coat the entire rib roast with my Roasted Beast seasoning….or, if you are temporarily out (wink wink) a nice blend of Beau Monde seasoning or salt and fresh cracked pepper will work. Not as good, but it will work.
- Chop the onions, carrots and celery and place on the bottom of a roasting pan. Add the fresh whole garlic cloves and fresh sprigs of thyme.
- Place the roast on top of the mirepoix, fat side up and place into the oven. Immediately turn down your heat to 350 degrees and roast 10-15 minutes per pound. The desired internal temp of the roast for medium rare should be 120 degrees. Thus a good and reliable MEAT THERMOMETER is your best friend when roasting this beautiful piece of meat. My roast cooked for 1 hour 25 minutes and I pulled it out when the thermometer read 120 degrees. The temperature will rise, known as “carry-over cooking” once out of the oven, with a final cooking temp of 125 degrees Fahrenheit.
- Remove the roast from the pan and set aside covered in foil to rest. Skim off as much of the rendered fat drippings as you can. This “tallow” is a perfect use when making the classic Yorkshire Pudding.
- Over medium-high heat on your stovetop begin heating the roasting pan with the drippings and mirepoix still inside. Gently pour in the red wine and scrape up (deglaze) all the delicious cooked bits from the bottom of the pan. Bring to a simmer and then add the beef stock. Gently cook the wine and stock along with the roasted mirepoix until the sauce is reduced and thickened. Strain out into a sauce boat and keep warm until service.
- When ready to serve the roast keep in mind that each “rib” section of the roast will serve 2-3 people. You may slice off large portions for any heavy eaters, or slice thinly for smaller portions. I say go big... It is Christmas after all!
For The Yorkshire Pudding:
1 1/4 cups all-purpose flour
4 large eggs
1 1/2 cups whole milk
Pinch Kosher Salt
2-3 tablespoons Rendered beef fat from the roast or Grapeseed oil/Canola Oil
In a blender add your milk and eggs and give it a good pulse or two to combine. Next, add your flour and salt, and blend until smooth and frothy. Pour into a container, preferably something pourable like a batter bowl or large liquid measuring cup. Cover and refrigerate at least 30 minutes to overnight.
After your roast is out of the oven and is resting covered, pour off as much of the fat drippings that you can. Ig you haven’t got quite 2-3 tablespoons then supplement with a flavorless oil such as grapeseed or canola oil. If you prefer not to use the pan drippings, using straight oil will be just fine.
Preheat your oven to 425 degrees. In a popover pan or medium sized cupcake pan, add 2-3 teaspoons of the rendered drippings/oil to each of the individual wells. Position the oven rack one level up from the center and place the pan into the oven. The pan and oil must be sizzling/smoking hot before you pour in the Yorkshire pudding batter. Let it heat up about five minutes.
Gently slide the rack out using a hot-pad… don’t burn your fingers, and pour in the batter 3/4 full. You know the oil and pan are ready when the batter sizzles while pouring it in. Gently slide the rack and pan back into the oven and bake for 20-25 minutes. Pull them out when golden brown and serve right away alongside your roast. They are the best vehicle for soaking up the delicious wine sauce reduction and crust bits from the outside of the roast.
Wishing you and yours a very Happy Christmas…. And a Merry time eating! Cheers!