So when this fabulous Prime Rib landed on my doorstep (not really, but you know what I mean) we saved it until a night when we had the time to cook it slow, and the appetite to devour it.
We had spent the past week recovering from Strep Throat, so needless to say, our bodies needed a feast. Add to that a day spent scrubbing the house, building a duck hut and cleaning the “yard” we had all “earned” a great meal.
I slow cooked the roast (after searing it) at 275′ for about 3hours. I let it sit while I roasted the potatoes (in english tradition) and cooked the yorkshire pudding.
Now, i know many of you struggle to make a good yorkie, so I will share with you my secret for “no fail” yorkshire puddings.
And no . . . do not make yorkies from a packet. ever.
1 cup flour
1 cup Milk
a pinch of salt.
Mix the ingredients and let stand.
Set the over to 425. Using ramikens (NOT muffin tins. pudding ramikens!) put a drizzle of VEGETABLE (Not olive oil) OIL in the bottom. Heat them in the oven until the oil is HOT.(like really hot. Hot enough that it spits at you if you throw a drop of water in)
THAT”S the secret! The raminkens. They absorb the heat better than a muffin tin. Trust me!
Add the batter to the hot cups and bake until puffy, and light and beautiful. I use a large size ramiken, but you can also use a pie plate, or lasagna dish.
When they are cooked (apx 30min) take em out of the oven and loosen the sides with a knife. Serve em hot covered in gravy.
and with a hunk of Canadian Beef like this!