Prime Rib Roased with red onion gravy, yorkshire pudding, brussel sprouts roasted w pancetta Recipe

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Ingredients

Prime Rib
1 10 lb standing rib roast with 5 bones
1 bunch fresh rosemary
4 garlic cloves peeled and crushed
kosher salt and frresh ground pepper
3 large carrots peeled and coursly chopped
4 large rib celery coursly chopped
2 large onions peeled and coursly chopped
2 heads of garlic, broken into cloves
1 bunch fresh thyme
Yorkshire pudding
2 cups all purpose flour sifted
8 large eggs
2 cups milk
1/2 tablespoonsvegetrable oil
1/2 cup butter
Kosher salt and fresh ground pepper
2 tablespoons finely chopped herbs such as parsley, chives and sage (optional)
Pancetta roasted brussel sprouts
4 cups fresh brussel sprouts trimmed larger ones halved
2 tablespoons olive oil
5 ounces pancetta cut into 2 inch and 1/4 inch strips
4 garlic cloves peelrd andchopped
Kosher salt and fresh ground pepper
1 cup chicken stock

Preparation

Step 1

prime rib

1. preheat oven to 450
2. bring meat to room tempature, 30 min
4. remove leaves from 4 rosemary sprigsand chope with crushed garlic transfer to small bowl and mix with the oil to make a paste. season with salt and pepper--use a lot of salt--and rub over the meat
5. Place the carrots,celery, onions and garlic cloves at the bottom of the pan. Distribute the thyme and remaining rosemary over the vegatables and place the meet on a rack over the vegetables. transfer the pan to the oven and roast for 30 minutes
6. lower heat to 325 and continue roasting until instatn thermometer reads 125 for medism rare, about 2 hours.
7 remove the roast form the oven and tent. let stand for 30 minutes before carving,

Yorkshire pudding

1. In a large bowl, combine the flour and eggs one at a time. Whisk in the milk and melted butter until there are no visible lumps. Strain through fine mesh strainer and set aside. the batter may be refrigerated for 24 hours, but bring to room tempature before using.
2. preheat the oven to 425. POUR 1 tablespoon of vegetable oil or use remaining meted butter in a 12 cup muffin pan or popover tin, and palce the pan or tin in the oven. note: the traditional recipe uses pan drippings. if using pan dripping skim them from the roast pan--vegetable oil or butter is better.
Season the batter with salt pepeer, and herbs, if desired. When the oil in the pan begins smoking aafter about 10 minutes, remove tin form oven and brush to distribute oil evenly all over the inside of the molds. Pour batter into each mold, reaching just below the lip of the mold.
3. Transfer the tin to the oven. After 15 minutes, lower heat to 350 and bake popovers until they rise and brown-about 15 minutes longer. do not open oven until popovers are done. serve immediately.

Pancetta roastted brussel sprouts

1. Bring a large pot with 4 quarts of water and 1 tablespponnof salt to a boil, and add the brussell sprouts. Cook for 5 minutes, drain and immersi in ice water . Drain and set aside.
2. Heat the oil in a heavy ssaute pan over medium hegh heat. dd pancetta and saute until golden and crisp, about 3 to 4 minutes. Add the garlic and saute for another 2 minutes until pale gold.

3. add brussel sprouts, raise heat to high and cook until heated through and beginning to brown, about 5 minutes. Season with salt and pepper. Add the stock and simmer until it reduces just enough to coat the brussel sprouts, about 3 minutes, serves emmediately.

serves 8 to 10