For Easter Dinner this year I am featuring Prime Rib with Yorkshire Pudding. We are having a guest over who is British so I want to get the Yorkshire pudding right
I originally planned on making the roast simple -- lightly oiling exterior and rubbing fennel pollen, sea salt, ground grains of paradise, and a little Tartufo powder -- putting it in at top heat in the oven for 15 mins then reducing 350 for the finish until internal temp is 125.
I was then going to take roast out and let it rest -- put pudding mix in the cast iron pan I roasted the PR in and cooking for 30 mins while the pan and drippings were hot in the pan.
But I've been reading all kinds of different stuff -- some call for individual puddings in muffin like tins - there's folks who use two or three eggs -- there's the start em out high and lower the temp just like the roast crowd.
A little advice would be appreciated -- the last time I made yorkshire pudding - I pit it in the pan I roasted in, cooked it and cut it up to serve -- what is the right ratio of flour to egg and milk/water?
Recipe also on his site here.
Alton Brown's Holiday Standing Rib Roast - ( New Window )
and he does the yorkshire the way I remember except that I use the existing drippings in the pan the roast cooked in to cook the pudding with
thanks that's helpful
ordinarily I'd throw the roast in the pit barrel and cook for around 45 mins to an hour till it hits the temp -- but you can't collect the dripping that way -- puts a damper on the yorkshire pudding
and he does the yorkshire the way I remember except that I use the existing drippings in the pan the roast cooked in to cook the pudding with
thanks that's helpful
ordinarily I'd throw the roast in the pit barrel and cook for around 45 mins to an hour till it hits the temp -- but you can't collect the dripping that way -- puts a damper on the yorkshire pudding
Yeah, it's an interesting method, kind of like a reverse sear when cooking steak.
Love it!
If you want it cooked more go 6 Mins a pound and keep it in there for 2.5 hours
If you want it cooked more go 6 Mins a pound and keep it in there for 2.5 hours
I've heard about this method and had one cooked this day -- it was pretty darned good
sms.. a good yorkshire pudding is a real treat --- will do
Quote:
If it's a 10 Lb prime rib you do 50 mins at 500 and then set the oven off for 2 hours. DON'T open it for anything. It will come out as a perfect Rare to M-Rare roast.
If you want it cooked more go 6 Mins a pound and keep it in there for 2.5 hours
I've heard about this method and had one cooked this day -- it was pretty darned good
I've done this once myself, and it came out good. Since then, I've looked at the recipe and the associated comments and it hasn't worked as well all the time for a good number of people, so I've gone back to using a meat thermometer. For starters, oven temps could be off by 50 degrees at the high end. Also, ovens leak heat at different rates.
Also someone who is trying to join us emailed this recipe to Eric for me
1 cup flour
pinch of salt
2 eggs
1 cup of milk
Sift flour and salt in a basin. Make a hole in te middle and break eggs into it.Mix, adding milk, and beat into s smooth batter.
Ladle some of the hot fat that has dripped from the roasting beef in the oven, into a baking tin, making sure that the bottom and sides are well covered.
Now pour in the batter.
Put the baking tin under the beef in the oven and cook for 40, minutes.
Cut into slices and serve with the beef.
Yorkshire pudding is also served as a first course in northern areas(of England) Smaller varieties, known as popovers, are served with jam.
Also someone who is trying to join us emailed this recipe to Eric for me
Quote:
1 cup flour
pinch of salt
2 eggs
1 cup of milk
Sift flour and salt in a basin. Make a hole in te middle and break eggs into it.Mix, adding milk, and beat into s smooth batter.
Ladle some of the hot fat that has dripped from the roasting beef in the oven, into a baking tin, making sure that the bottom and sides are well covered.
Now pour in the batter.
Put the baking tin under the beef in the oven and cook for 40, minutes.
Cut into slices and serve with the beef.
Yorkshire pudding is also served as a first course in northern areas(of England) Smaller varieties, known as popovers, are served with jam.
Didn't realize Lou got banned again....
Quote:
or I would have done it this way -- so I am going the low and slow way with the high burst at the end as Alton Brown recommends and was posted above
Also someone who is trying to join us emailed this recipe to Eric for me
Quote:
1 cup flour
pinch of salt
2 eggs
1 cup of milk
Sift flour and salt in a basin. Make a hole in te middle and break eggs into it.Mix, adding milk, and beat into s smooth batter.
Ladle some of the hot fat that has dripped from the roasting beef in the oven, into a baking tin, making sure that the bottom and sides are well covered.
Now pour in the batter.
Put the baking tin under the beef in the oven and cook for 40, minutes.
Cut into slices and serve with the beef.
Yorkshire pudding is also served as a first course in northern areas(of England) Smaller varieties, known as popovers, are served with jam.
Didn't realize Lou got banned again....
I don't believe we've had any Lou's here for over a year
Quote:
In comment 15209116 gidiefor said:
Quote:
or I would have done it this way -- so I am going the low and slow way with the high burst at the end as Alton Brown recommends and was posted above
Also someone who is trying to join us emailed this recipe to Eric for me
Quote:
1 cup flour
pinch of salt
2 eggs
1 cup of milk
Sift flour and salt in a basin. Make a hole in te middle and break eggs into it.Mix, adding milk, and beat into s smooth batter.
Ladle some of the hot fat that has dripped from the roasting beef in the oven, into a baking tin, making sure that the bottom and sides are well covered.
Now pour in the batter.
Put the baking tin under the beef in the oven and cook for 40, minutes.
Cut into slices and serve with the beef.
Yorkshire pudding is also served as a first course in northern areas(of England) Smaller varieties, known as popovers, are served with jam.
Didn't realize Lou got banned again....
I don't believe we've had any Lou's here for over a year
Hmmm, I must be mistaken then. Hope you had a great day!
Quote:
In comment 15209209 smshmth8690 said:
Quote:
In comment 15209116 gidiefor said:
Quote:
or I would have done it this way -- so I am going the low and slow way with the high burst at the end as Alton Brown recommends and was posted above
Also someone who is trying to join us emailed this recipe to Eric for me
Quote:
1 cup flour
pinch of salt
2 eggs
1 cup of milk
Sift flour and salt in a basin. Make a hole in te middle and break eggs into it.Mix, adding milk, and beat into s smooth batter.
Ladle some of the hot fat that has dripped from the roasting beef in the oven, into a baking tin, making sure that the bottom and sides are well covered.
Now pour in the batter.
Put the baking tin under the beef in the oven and cook for 40, minutes.
Cut into slices and serve with the beef.
Yorkshire pudding is also served as a first course in northern areas(of England) Smaller varieties, known as popovers, are served with jam.
Didn't realize Lou got banned again....
I don't believe we've had any Lou's here for over a year
Hmmm, I must be mistaken then. Hope you had a great day!
You too, Drew. Anything special at the restaurant today, if you were open?