Audrey wrote:
> The family has decided they would like a standing rib roast for Christmas
> day dinner and I'm in charge of ordering it from our local butcher shop.
> I've never ordered one of these before (always just picked up a small oneat
> the local stupidmarket) and I'm wondering what exactly to ask for. I've
> checked google and I think I'm supposed to order a 4-rib roast from the
> small end but other than that I'm getting conflicting info. Some websites
> say "have the butcher remove the bones and tie them back on" others say "be
> sure the butcher removes the chine bone" and even others say "trim and tie
> the roast". So here I am hoping the real "experts" will tell me what to
> order. If it makes a difference, I'll be serving 8 people (all adults
> except 1 6-year old).
>
> Any help, including cooking methods will be much appreciated.
> Audrey

This is from Martha Stewart (marthastewart.com) - hers is the best
method I've found, and I'm here in beef country - I would probably get
a larger one than 3 ribs, just so I'd have leftovers for French Dip
Sandwiches, and the like. Have the butcher trim as Martha suggests; the
bones add LOTS of flavor and good juices for gravy, "au jus" and the
like.

"Prime rib is another name for a standing rib roast. Real prime beef is
sold only in the best butcher shops and restaurants. Ask for the first
cut, which is the first three ribs in the short end of the beef. A
trimmed three-rib roast, with the chine (backbone) and short ribs cut
off, should weigh about nine pounds and feed six to eight people. Ask
the butcher to include the short ribs-cooked with the roast, they
will add juice, fat, and flavor to the drippings.

After the roast has cooked, it will need to rest in order for the
juices to redistribute themselves back through the meat. During this
time, the roast will continue cooking with heat retained from the oven,
and the meat's internal temperature will rise an average of ten
degrees. While the roast is resting, Martha enhances the pan juices
with a simple reduction of red wine; she then uses the same
flavor-laden roasting pan for the Yorkshire pudding that will be served
with it.

Prime Rib
Serves 6 to 8

1 three-rib prime-rib roast, first cut, trimmed and tied
2 tablespoons coarse salt
1 tablespoon freshly ground pepper
3 short ribs, tied
1 1/2 cups dry red wine

Step 1: Trim Excess Fat
Have the butcher tie roast with kitchen twine to keep outer layer of
meat from pulling away from inner rib eye. Tie short ribs for easy
handling. Trim roast of excess fat but not the thin layer of fat the
butcher leaves on the roast to protect and baste it while it cooks. To
cook evenly, the roast must not be cold-let it stand at room
temperature for about 2 hours.

Step 2: Season the Roast
Place short ribs and roast, fat side up, in a heavy stainless-steel or
other metal pan. (Nonstick pans yield fewer of the cooked-on bits that
make tasty juices.) The rib bones are a natural rack; you won't need
a metal one. Rub the meat all over with salt and black pepper.

Step 3: Check Temperature With an Instant-Read Thermometer
Preheat oven to 450°. Transfer roast to the lowest rack, and cook 20
minutes. Reduce heat to 325°, but don't open the door. For beef
that's rare in the center and brown and crispy on the ends, cook for
1 hour and 25 minutes more. Use an instant-read thermometer to check
the internal temperature. Stick the probe about halfway into the thick
end of roast between two ribs, making sure that it's not near a bone.
(Bones conduct heat through the roast and are hot.) It should read
around 115° if done; if not, return roast to oven, and check
temperature at 10-minute intervals. (While roast is resting, it will
continue cooking, and the temperature will increase about 10°.)

Step 4: Pour off Drippings
Transfer roast to a large platter. Place near stove to keep warm. Keep
the short ribs as a snack or to use when making soup. Do not cover the
roast, or the crisp exterior will get soggy. Pour all the drippings
from the pan into a fat separator. These beef drippings are an
essential ingredient in Yorkshire pudding.

Step 5: Deglaze the Pan
Place roasting pan over medium-high heat on top of stove. Carefully
pour wine into the pan. Bring to a boil, and use a wooden spoon to
scrape off the caramelized and crispy brown bits that are stuck to the
sides. These crispy bits will add flavor to the pan juices. Reduce the
heat to medium, and cook until the liquid is reduced by half, 5 to 8
minutes. Adjust the seasoning to taste with salt and pepper. Place a
fine sieve (or a strainer lined with lightly dampened cheesecloth) in a
medium heat-proof bowl, and pour juices through. Using a wooden spoon,
press down on any remaining solids to extract all the juices. Discard
the solids. Cover the bowl tightly with aluminum foil or plastic wrap.
Keep the juices warm by setting the bowl over a saucepan containing 1
inch of barely simmering water.

Step 6: Pour Yorkshire Pudding Batter into the Roasting Pan
Add 1/4 cup of the reserved pan drippings from the fat separator to the
roasting pan. Heat the pan with the drippings in a 425° oven for 5
minutes. Remove the cold Yorkshire pudding batter from the
refrigerator, stir well, and quickly pour into the pan. Cook for 20 to
30 minutes, until pudding has risen and is golden brown.

Step 7: Remove Ribs to Carve Roast
While pudding bakes, cut the twine with kitchen shears and remove from
roast. Arrange roast with bones perpendicular to platter. Grip the
bones with one hand. With the other hand, slide the sharpened knife
straight down between the meat and the bones, separating the two as you
cut down. Continue until the bones are completely separated. Transfer
the roast to a serving platter where it can easily be sliced. Carve
roast in thick slices, and serve with warm juices and Yorkshire
pudding.

YORKSHIRE PUDDING


To most Americans, Yorkshire pudding does not seem like a pudding at
all: It is savory, not sweet. Think of it as a jumbo popover. As with
popovers, the batter must be very cold and the roasting pan very hot:
The reaction between the two gives the pudding its puffy form. Make the
batter the day before, place it in the refrigerator to chill, and cook
it right in the roasting pan while the prime rib rests.

RECIPE
Yorkshire Pudding
Serves 8

2 cups all-purpose flour
1 teaspoon salt
6 large eggs
2 1/2 cups milk

1. Sift together flour and salt. Place in bowl; make a well, and place
eggs in center. Slowly whisk eggs into flour mixture until a paste
forms. Gradually whisk in 1/2 cup milk. Gradually whisk in remaining 2
cups milk. Cover with plastic; chill in the refrigerator at least 4
hours, or overnight.

2. When roast is finished, set oven at 425°. Deglaze pan, and pour 1/4
cup of the reserved pan drippings into roasting pan. Heat pan and
drippings until very hot, about 5 minutes. Remove batter from
refrigerator, and shake or whisk well; quickly pour into hot pan. Cook
until crisp and golden brown, 20 to 30 minutes. Serve each person a
large, warm, crispy-edged wedge of pudding with prime rib."


This is just fantastic for a big or small holiday dinner. I do it
every year when my family is home at Christmas, and haven't found any
way to improve it.

Enjoy!

N.