Prime Rib Roast Beef
Ingredients
1/2 teaspoon pepper*
1 teaspoon salt*
1/4 cup Ardo Baby Carrots, optional
1 & 1/2 teaspoons Ardo Diced Garlic, (about 3 cloves garlic, diced)
2 teaspoons Grainy Reine de Dijon Mustard
1/4 teaspoon dried thyme*
1 tablespoon fresh rosemary*
1 tablespoon Chorio Olive Oil
1 kg Boneless Rib Eye Roast, (sized to your choice)
Yorkshire Pudding
Preparation time: 10 minutes
Cooking time: 30 minutes
Difficulty: Medium
Servings: 12 Yorkshire puddings
Ingredients
Oleo Sunflower Oil, for brushing
1 & 1/2 cups whole milk*
3 large eggs*
1 teaspoon salt*
1/2 teaspoon freshly ground pepper*
2 tablespoons Lurpak Salted Butter, melted
1 & 1/2 cups all purpose flour
2 tablespoons finely chopped fresh parsley*
1/4 teaspoon dry thyme*
1/4 cup finely grated Castelli Parmigiano Reggiano cheese
pinch of nutmeg*
* All ingredients available at Foodsaver, except for those marked with an *
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For the Prime Rib:
1. Preheat the oven to 230C/450F. Prepare the rub. In a small bowl, mix together the garlic, thyme, rosemary, mustard and olive oil. Rub the topping all over the prime rib. Place the roast on a roasting pan. Add a few carrots, and/or chopped onions if you wish, on the bottom of the pan.
2. Place the prime rib into the oven for 15 minutes at 230C/450F. Reduce the temperature too 160C/325F for 30 to 35 minutes. As a rule of thumb, you cook every 1 pound or 454 grams of prime rib for 15 minutes. This will yield a roast that is medium-rare. For a medium-well done roast, cook every 1 pound or 454 grams of meat for 18 to 20 minutes.
For the Yorkshire puddings:
1. Place a 12 cup muffin pan in the oven and preheat to200C/400F. In a large bowl, mix together the eggs, milk, salt and pepper. Then whisk in the butter and flour until smooth.
2. Stir in the parsley, thyme, and Parmigiano Reggiano cheese and let the batter rest for 15 minutes.
3. Take the muffin pan from the oven and brush each cup with lots of vegetable oil. Be generous so that the puddings don’t stick when the time comes to remove them. Pour about 1/3 cup batter into each cup, so that the batter is divided between the 12 cups.
4. Bake for about 30 to 35 minutes, until the puddings rise and become deep golden brown. Don’t open the oven while the puddings are baking otherwise they will fall flat.
5. Let the puddings cool for about 5 minutes in the pan, and then remove them with a spatula. Serve them warm.
