Herb MixtureNote: The herb mixture can be made and/or applied to the rib up to a day in advance. If applying the mixture to the rib the day before, wrap the rib with cellophane and refrigerate.
2 large diced fresh shallots
1 head diced fresh garlic
2 Tablespoons diced fresh chives
2 Tablespoons coarsely chopped fresh rosemary
2 Tablespoons coarsely chopped fresh thyme
2 Tablespoons coarsely chopped fresh oregano
1 Tablespoon coarsely chopped fresh sage
2 Tablespoons Kosher or sea salt
2 Tablespoons fresh coarsely ground tri-colored peppercorns
½ cup olive oil
Mix all ingredients and let sit for 10-20 minutes to let the flavors come out. Rub generously and evenly on all surfaces of the rib.
Mirepoix and Tomatoes
2 medium onions
3 celery stalks
2 medium carrots
3 tomatoes
Chop vegetables into ¾-inch pieces. Cut each tomato into quarters. Spread evenly across the bottom of the roasting pan.
Prime Rib Roast with Au Jus
5-6 lb. prime rib roast
3 cups cabernet wine
3 Tablespoons crushed green peppercorns
3 cups beef stock (or 1 quart beef broth, reduced by 1/3)
Pre-heat oven to 450 degrees.
Rub the rib with the herb mixture and put in a roasting pan (fat side up) on top of the vegetable mirepoix and tomatoes. (Can be prepared up to 1-2 days in advance. If so, place the pan in the refrigerator and remove the roast 2-3 hours before cooking to allow it to return to room temperature.)
Place the roast in the oven for 10 minutes at 450 degrees, then reduce the heat to 350 degrees and continue to cook for approximately 1½ to 2 hours. Use a meat thermometer to ensure the center temperature reaches 145 degrees.
Remove rib roast from the oven and the pan, and place it on a cutting board or large serving platter. Let the rib rest in a warm spot while you prepare the au jus.
To make the jus: Place the roasting pan with the mirepoix and tomatoes on the stovetop. Turn the heat to medium to medium high. Add cabernet and crushed peppercorns.
Deglaze the hot mirepoix pan with the red wine and stir to loosen the caramelized vegetables from the pan.
Turn off the heat and transfer everything to a 4-quart pot. Add beef stock or reduced beef broth to the pot and bring to a simmer. Ladle off any oil or fat that rises to the top.
Cook for 10-15 minutes and strain through a chinois into a serving vessel.
Tarragon Yorkshire Pudding in a Cast Iron Skillet
4 eggs, at room temperature
1 cup whole milk, at room temperature
1 Tablespoon finely chopped fresh tarragon
1 Tablespoon finely chopped fresh chives
1 teaspoon salt
1½ cups flour
½ cup melted butter
Preheat oven to 400 degrees.
Beat the eggs, milk, tarragon and chives in a bowl.
In a larger bowl, mix the salt and flour together. Make a hole in the middle of the dry ingredients and pour in the egg and milk mixture. Whisk together and set batter aside.
Place a 10-inch cast-iron skillet in the 400-degree oven for 10 minutes. Open the oven door and pour the melted butter into the center of the hot skillet, making sure to also coat the sides of the skillet. Then pour the batter into the middle of the pan and close the oven door.
Bake for 18-20 minutes, until the sides start to become golden brown. Then reduce the heat to 350 degrees and cook for another 10 minutes or more until the center of the Yorkshire pudding is set. The “pudding” should have golden brown, lightly toasted sides and the middle should be the texture of a custard.
Remove pan from the oven, slice in pie-shaped wedges and serve with your prime rib and au jus.
Grape Nut Pudding
2 eggs
4 cups whole milk
2/3 cup Grape Nuts cereal
2 teaspoons vanilla
2/3 cup sugar
Pinch of salt
Preheat oven to 350 degrees.
Bring the milk to a boil in a large saucepan and boil for 1-2 minutes.
Turn off the heat and add the remaining ingredients to the saucepan, whisking in the eggs last. Mix well and pour into a 2-quart soufflé or casserole dish.
Bake for 1 hour. Remove from the oven and serve in individual serving dishes with whipped cream and fresh berries.
