Roast Prime Rib with Cabernet-Vegetable Jus and Herbed Yorkshire Pudding
There's nothing like a perfectly cooked, flavorful roast prime rib to showcase the intensity and complexity of cabernet sauvignon; an excellent example of how fat helps coat the palate to protect against the tannin in red wine. This particular recipe calls for coating the roast with Dijon mustard and rosemary, two ingredients that are especially flattering to cabernet. A reduction sauce with cabernet and roasted vegetables helps corral all the flavors into pleasing harmony. The soft, round mouthfeel of merlot plays nicely off the roast beef as well.
- 1 4 1/2-pound prime rib roast of beef (2 ribs), trimmed and tied
- 1 tablespoon Dijon mustard 1 teaspoon prepared horseradish
- 1 3/4 tablespoons chopped fresh rosemary
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large onion, quartered
- 1 large whole shallot
- 2 carrots, peeled
- 2 celery stalks, ends trimmed
- 6 ounces portobello mushrooms
- Olive oil
- Herbed Yorkshire Pudding
- 1 cup all-purpose flour
- 2 eggs
- 1 cup whole or low-fat milk
- 3/4 tablespoon minced chives
- 2 teaspoons minced fresh rosemary (1 teaspoon dried)
- 3/4 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 cup Cabernet Sauvignon
- 1 1/2 cups beef stock
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon cornstarch mixed with 1/2 teaspoon cold water
- GARNISH: minced chives
Preparation time 20mins
Cooking time 130mins
Preheat oven to 450 degrees F.
Place roast, fat side up, on a roasting rack in a large, flameproof roasting pan. In a small bowl, mix together 1/2 tablespoon Dijon mustard, 1/2 teaspoon prepared horseradish, 3/4 tablespoon chopped fresh rosemary, kosher salt, and pepper with a whisk. Using hands or a pastry brush, coat entire roast with this mixture. Place roast in lower part of the oven and roast for 20 minutes to seal outside coating.
While roast is cooking, place onion, shallot, carrots, celery, and mushrooms in a large ovenproof baking dish and sprinkle with a little olive oil, salt, and pepper. After roast has cooked for 20 minutes, reduce heat to 350 degrees F, and place vegetables on a rack below the roast. Continue roasting both the beef and vegetables for 1 hour.
To make Yorkshire pudding batter, in a food processor or blender, combine flour, eggs, milk, chives, rosemary, and salt and mix well so that mixture is smooth. Place in a small mixing bowl and refrigerate, covered, for at least 45 minutes.
Remove vegetables from the oven, roughly chop, and reserve for sauce. Continue cooking the roast for 10 minutes, until rare to medium-rare. Remove roast from the oven, place on a carving board and cover with foil for 20 to 30 minutes (it will continue to cook and increase in doneness). Set aside the roasting pan; do not soak.
To make Yorkshire pudding, while roast is resting under foil, preheat oven to 425 degrees F. Place butter and oil in a shallow baking dish (copper works particularly well) and melt for 3 to 4 minutes. Immediately add chilled, whisked batter and bake for 18 to 20 minutes until pudding rises and becomes golden brown. Remove from oven and slice into four pieces.
Place roasting pan on the stove over medium heat. Add wine and deglaze the pan, simmering the wine and scraping up brown bits from the roast for 6 to 7 minutes, or until reduced by half. Add the stock and stir in 1/2 tablespoon Dijon mustard, 1/2 teaspoon horseradish, 1 tablespoon rosemary, and reserved roasted vegetables. Reduce by half Add cornstarch mixture and season to taste. Keep warm until ready to serve.
To serve, slice beef into four servings, two of which will include ribs. Top with Cabernet vegetable sauce. Sprinkle with minced chives. Serve pudding slices alongside the beef.