1 prime rib roast to serve about 6 to 8 persons (4 ribs)
2 tablespoons Dijon mustard
2 tablespoon dry mustard
2 tablespoon Worcestershire
2 tablespoon granulated sugar
1 teaspoon salt
1 teaspoon freshly cracked pepper
Directions:
Preheat oven to 450 degrees F.
You may French the rib bone ends if you like. This just means taking a knife and cleaning any meat or fat from the bones.
You may also prefer to remove any excess fat on the roast. There should not be very much on your roast.
Next, in a small mixing bowl, add all the above ingredients for the rub and stir well. Slather on the roast, including the ends. Let it rest covered with wrap in the refrigerator for 1 hour.
Put rib roast into roasting pan uncovered and cook at 450 degrees for 15 minutes, then reduce heat to 350 degrees F and continue to cook. Your thermometer should read 125 to 135 degrees for medium rare. So continue to monitor your meats temperature. You will not need a rack, as the ribs will create a natural rack and hold the roast up from the rendered fat as it cooks. Time according to the size of the roast. I cook mine for 12 minutes per pound for a medium rare and of course if you like it more rare pull it out earlier. If you like it well done continue to cook longer at about 15 minutes per pound. Baste roast in the rendered fat at least twice while cooking. Using a basting bulb and 2 cup GLASS measuring cup, remove at least 2 cups fat from roaster for the Yorkshire pudding and begin Yorkshire pudding while fat is pipping hot.
Roasted Brussels Sprouts With Bacon, Onion and Cheese
Brussels Sprouts with Bacon
Ingredients:
One pound frozen Brussels sprouts
2 tablespoon rendered bacon fat
6 to 8 slices slab bacon, diced
1/4 cup onion, finely diced
2 cloves garlic, minced
Finely grated Parmesan cheese to taste.
Directions:
Preheat the oven to 425 degrees F.
Fry the bacon pieces in a skillet until crispy. Drain on paper towels. Set aside.
Remove all bacon fat except 2 tablespoons.
Slightly defrost sprouts and cut in half. Add sprouts, onions and garlic to the skillet and cook for about 3 minutes. Remove and place in a casserole dish and salt and pepper.
Roast 20 to 25 minutes, or until sprouts begin to brown.
When Brussels sprouts come out of the oven, add bacon bits and stir. Top with grated Parmesan cheese. Serve immediately.
Roasted Carrots in Honey Butter
Ingredients:
1 pound fresh carrots (you can use bagged if needed), pealed with ends trimmed to 1/2 inch
1/2 stick real butter, cut up
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
Directions:
Preheat oven to 400 degrees F.
In a skillet, melt butter on medium high heat. Add carrots and cook for 2 to 3 minutes. Add honey and toss gently. Place carrots in a roaster pan and bake at 400 degrees F for 15 to 20 minutes or until caramelized and browned slightly.
Buttermilk Garlic Smashed Potatoes
Ingredients:
3 pounds potatoes, peeled and cubed
5 to 6 cloves garlic, peeled and minced
3/4 cup buttermilk
1/2 stick real butter
1 teaspoon salt
1 teaspoon freshly cracked black pepper
Directions:
Fill a sauce pan 3/4 of the way with water. Boil potatoes until fork tender, about 15 minutes, Meanwhile, melt butter in a sauce pan and cook garlic until tender. Add buttermilk to garlic and butter and stir. Drain potatoes and add garlic buttermilk mixture to them. Mash to a creamy consistency and season with salt and pepper. Place potatoes in a serving dish and serve hot.
English Brown Gravy
Ingredients:
2 tablespoons rendered beef fat in roasting pan
2 to 3 tablespoons of AP flour
2 cups beef stock
salt and pepper to taste
Directions:
Remove all but 2 to 3 tablespoons fat from roasting pan. Set roasting pan on stove over medium heat. You may need to use 2 burners depending on the size of your roaster. Simmer and scrape the goodness from the bottom of pan for about 2 minutes. Whisk in flour and cook. Continue to scraping bits from the sides and bottom whole cooking; about 3 minutes. Add stock to pan and bring to a boil, stirring until dark and thickened. Season with salt and pepper. Strain gravy. This is a thinner gravy than we are used to here in America. It is delicious with the potatoes, beef and over the Yorkshire pudding.
