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Christmas: Boneless Rib Roast with Yorkshire Pudding

Source of Recipe

From "All Time Best Holiday Entertaining" (Cook's Illustrated)


Recipe Introduction

"Richly marbled and great for feeding a crowd, juicy boneless rib roast is a British holiday favorite, often served with meaty jus and slices of custardy golden Yorkshire pudding to sop everything up. If you're using a dark roasting pan, reduce the pudding's cooking time by 5 minutes. Serve with Horseradish Sauce."

List of Ingredients

Roast and Pudding:
â—¦ 1 (5- to 5 ½-pound) first-cut boneless beef rib roast with ½-inch fat cap
â—¦ Kosher salt and pepper
â—¦ 2 ½ cups all-purpose flour
â—¦ 4 cups milk
â—¦ 4 large eggs
â—¦ 1 tablespoon vegetable oil, plus extra as needed

Jus:
â—¦ 1 onion, chopped fine
â—¦ 1 teaspoon cornstarch
â—¦ 2 ½ cups beef broth
â—¦ 1 sprig fresh thyme


Recipe

For the roast and pudding:
Using a sharp knife, trim roast's fat cap to ¼-inch thickness; refrigerate trimmings. Cut 1-inch crosshatch pattern in fat cap, being careful not to cut into meat. Rub 2 tablespoons salt over entire roast and into crosshatch. Transfer to large plate and refrigerate, uncovered, for at least 24 hours.

Adjust oven rack to lower-middle position and heat oven to 250 degrees. Spray roasting pan with vegetable oil spray. Cut reserved trimmings into ½-inch pieces. Place 3 ounces (about ¾ cup) trimmings in bottom of pan. Set V-rack over trimmings in pan. Season roast with pepper and place fat side up on V-rack. Roast until meat registers 115 degrees (for rare), 120 degrees (for medium-rare), or 125 degrees (for medium), 2 ½ to 3 hours.

Meanwhile, combine flour and 1 tablespoon salt in large bowl. Whisk milk and eggs in second bowl until fully combined. Slowly whisk milk mixture into flour mixture until smooth. Cover with plastic wrap and let rest at room temperature for 1 hour.

Transfer V-rack with roast to carving board, tent with aluminum foil, and let rest for 1 hour. Using fork, remove solids in pan, leaving liquid fat behind (there should be about 6 tablespoons; if not, supplement with extra vegetable oil). Increase oven temperature to 425 degrees. When oven reaches 425 degrees, return pan to oven and heat until fat is just smoking, 3 to 5 minutes. Re-whisk batter and pour into center of pan. Bake until pudding is dark golden brown and edges are crisp, 40 to 45 minutes.

Meanwhile, pat roast dry with paper towels. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Sear roast on all sides until evenly browned, 5 to 7 minutes. Transfer roast to carving board.

For the jus:
Return skillet to medium-high heat and add onion. Cook until onion is just softened, about 3 minutes, scraping up any browned bits. Whisk cornstarch into broth. Add broth mixture and thyme sprig to skillet and bring to boil. Reduce heat to medium-low and simmer until reduced by half, about 7 minutes. Strain jus through fine-mesh strainer set over small saucepan; discard solids. Cover and keep warm.

Slice roast ¾ inch thick. Cut pudding into squares in pan. Serve with pudding and jus.

Serves 8 to 10



Horseradish Sauce:

â—¦ ½ cup sour cream
â—¦ ½ cup prepared horseradish
â—¦ 1 ½ teaspoons kosher salt
â—¦ â…› teaspoon pepper

Combine all ingredients in bowl. Refrigerate for at least 30 minutes.

Makes about 1 cup



• To make ahead:
Roast can be refrigerated for up to 4 days in step 1. Batter can be refrigerated for up to 24 hours; let come to room temperature before proceeding. Horseradish sauce can be refrigerated for up to 2 days.