Standing Rib Roast with Yorkshire Pudding

So yes, it’s Christmastime.  And since I live in Florida, my supermarket of choice is Publix.  And what did Publix have on sale just before Christmas?  Why, standing rib roasts for half price at $5 a pound.  I’d been fascinated by the concept of the rib roast for a long time, but had never made it myself.  Basically, I had a “I’m an adult, I can do whatever I want” moment, and got myself a 4 pound standing rib roast.

What follows is the adventure in making it.

I’ll try not to swear.



YES YES YES

Friggin LOOK AT IT.  Two bones, gorgeous looking.  This is also after I dry-aged it for two days in my fridge, and using paper towels that I changed daily.  I could’ve done longer, but the day I roasted this was pretty much the only day where I had the proper time to make it.

Now, a word on my cooking technique: when I have something I want to make, typically what I’ll do is I’ll find several recipes for it, and pick and choose from them for my preparation.  For making the rib roast, my main recpie were drawn from Alton Brown’s episode of Good Eats on the topic, and from Drew Kime’s recpie on his blog “How to Cook Like Your Grandmother”

http://tinyurl.com/camkel5

Both recipes had the same thing in common:

no more, no less

Low heat to start, high heat later.  A lot of common recipes call for high heat first to crisp up the outside, but this is foolhardy.  The notion of “sealing in the juices” is such a myth and I wish it would stop.  You actually end up LOSING more juice than if you did low heat first!  Plus, if you do high then low, your crust isn’t crispy and tasty, it’s limp and unsatisfying.

The best weapon in L4D2

Lacking a proper roasting pan and rack, I decided on my trusty cast-iron to be my cooking vessel.  I love this thing so much.  Anytime I can use it, I try to.

season that shiz

Liberal salt and pepper, along with canola oil rubbed all over.  In the bottom of the pan, since I lacked a rack, I balled and rolled up little logs of aluminum foil to keep the meat off the bottom of the pan so that it’ll be easier to remove later.

I put it in the oven and left it closed for about 2.5 hours.  I don’t have a fancy temperature probe, only an instant read one, but I figured 2.5 hours would be sufficent.

hughguguhguguhgu

Sure enough, I take it out and it’s at 120 degrees, just entering medium rare.  I put foil on the roast, then cranked the oven to 500.

oh hey it's the "spread of ingredients" that every cooking blog has

In the meantime, I prepared my Yorksire Pudding batter!  This one mainly draws from Marlene Newell’s recipe and Alton Brown’s (again!) technique.

http://ruhlman.com/2011/12/christmas-yorkshire-pudding/

I used her ratios and ingredients.  What did I take from Alton?

HOW COULD YOU

I mixed it in a blender like some kind of savage.
oh man oh man oh man oh man

After about 10-15 minutes in the 500 degree oven, I had a gorgeous brown color all over.  The roast was removed to a cutting board, along with the foil logs, and I put the oven down to 475.

it looks weird like this, honestly

Batter was poured, then put in.

HOW DOES THIS WORK?  FRIGGIN' MIRACLES

You have no idea how excited this sight made me.

why are you not in my mouth

And how excited this made me.  After I’d let it rest for about 20 minutes under foil, and when the yorkshire pudding looked like it was almost done, I started carving.

I'm sure there's a rib pun here somewhere

Ribs removed first.

ffffffffyessssss

Then slices.

it's like a crown!

And look who it is!

somehow working two jobs feels worth it now

So how was it?

I had to call my mom partway through to rave about how good it all came out.  NEVER had I had beef this good.  I just took hunks and laid it with the yorkshire pudding, and ate it.  Oh my godddddddddd.

had to jam it in there

Of course there were tons of leftovers.  That was part of the plan.  I now have sandwiches and Beef Rib Breakfasts to last me through christmas now.

HORROR FLICK

And I think anything that leaves a bloody mess on a cutting board is a good thing.  (It’s on a cookie sheet because my board has an unfortunate crack down the middle, so all juices flow right through onto the counter.)

What did I learn?  Well, I’m pretty sure the Yorkshire pudding could’ve stayed in the oven longer.  It kinda deflated and got floppy in the middle.  As a result it ended up tasting kinda eggy and making me a little uncomfortable later.  However, the bright brown crusty bits on the edge were fabulous.  Not to mention the beautiful, pink, tender beef.  I’d had rib roast meat before (hell, even prime rib once) and honestly, this was better.  Take THAT fancy cruise ship steakhouse.

Now the plan is for sandwiches on crusty bread and caveman-style eatings of leftover ribs.  I don’t even typically like leftovers, but I’m super pumped about this.

(I’m not a food blog yet.  I’ll get there eventually.  I just wish I had something like a flip camera because seriously video would’ve been tops for this entry.)

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