"Paul M. Cook" > wrote in message
...
> > wrote in message
> ...
>> Or a rib roast. I have a 4.5 pound certified angus bone in rib roast for
>> tomorrow night. Given what it cost me, I'd like it to come out perfect.
>> I
>> Googled prime rib cooking and came up with too many different ways. High
>> heat,
>> low heat, long time, short time. I don't want to experiment with this.
>> Can
>> anyone point me in the right direction?Of course, I have a feeling I'll
>> get
>> those who think high heat, low heat, long time, short time. :-)
>> Thanks.
>
> Dry the roast in the fridge for 2-3 days. Keep covered but allow air to
> circulate. To cook: oven at 450. Put some water in the pan to keep it
> from getting smokey as the fat cooks off. Pat the roast thoroughly with
> kosher salt and fresh ground pepper. Use a LOT. I've never found the need
> for any more seasoning. Into the oven for 30 minutes then turn down to
> 325 @ 20 minutes per pound for a medium rare. I like to leave the rib
> bones on and then cut free when ready to serve. If you use a thermometer
> remember to take the roast our 15 degrees before the target temperature.
> So 120 in this case.
>
>> Oh, and another question. I only have one oven. How could I make
>> Yorkshire
>> pudding or popovers while cooking the roast with the temperatures
>> required so
>> different. Or can/should I?
>
> They are not popovers, completely different. Use the roast resting time
> to cook the puddings. Have the batter ready 30 minutes before the roast
> comes out. Whip air into the egg/milk mixture then add flour but do not
> mix aggressively. Start with warm eggs. Remove roast, cover to rest.
> Raise the oven temp to 425 while preparing the muffin pan. Add 1
> tablespoon of the fat from the roast to each cup, swirl it around really
> well and then into the oven until it is *screaming hot.* Now pour your
> batter into each cup, 3/4 full, as fast as you can. I use my Pyrex mixer
> for this as it is easy to pour. Back into the oven for 20-25 minutes.
> The trick is hot hot hot and more hot. Also, a non-stick muffin pan is
> best.
>
> Good luck.
>
>
We do the same, except in one pan. It's important that the roast must rest
for 30 minutes after cooking. During that time you make your Yorkshire
Pudding.