One of the better grocery stores in my area has an excellent meat counter and a butcher on staff. Their AAA Albert beef is outstanding. They often have specials on their prime ribs. When they do, I usually pick up a couple. My favourite size is a one rib roast just big enough for two thick slices. I’m not big on leftovers so this is the perfect size for Moe and I.
I picked up two this week. One went into the freezer and the other I presalted for 24 hours. Left to air dry in the fridge and then grilled for dinner. The roast was rubbed with fresh garlic and lots of pepper before gong on the grill.
Just before the roast came off the grill, I put a Yorkshire Pudding in the oven. Usually I make Yorkshires in a popover or muffin tin, but this time I made one big one in a cast iron skillet.
The roast was covered loosely with foil and left to rest while the Yorkshire finished baking.
Served with mashed potatoes and buttered peas.
This is one of those simple dinners that I can have on the table in about an hour after I get home from work.
11 Comments Add yours
I am a huge fan of both yorkshire pudding and popovers. I'm still a little intimidated to make them myself, so I rely on a great steakhouse by us when I want my fix. Maybe I should give it a try – I love the thin crisp outer crust surrounding the tender eggy interior. I could eat them all the time! Your meal looks fantastic!
Hi Ann – I was just looking through your back posts to find info on cooking a prime rib and up pops a post about it. How strange is that! I want to cook a large roast for Christmas dinner and will salt it ahead of time as you do. Is 24 hours enough drying time for a 5-6 pound roast and at what temp would you cook it in the oven? I want to get this one right. We must be on the same wave length today. Thanks.
Amazing. It looks perfect. I made my first Yorkshire pudding last year and they were wonderful. I hope I get time this year.
Looks like Christmas on a plate! Happy Holidays to you and yours Ann~
Caroline, both popovers and yorkshires are easy to make. I use Barbara Kafka's recipe. Cathy, I always roast prime ribs using the high heat method. Perfect roast every time. Even when I cook them on the grill the temperature is over 500°F. For rare beef you want to take the meat out of the oven/off the grill when the temperature reaches 110 to 115° and let it rest. Many recipes or roasting charts indicate removing the meat from the oven when the temperature is 125° to 135°F for rare. That is way over cooked for me. http://www.thibeaultstable.com/2009/12/high-heat-roasting.htmlThanks Barbara and Donna.Monique, been thinking about you. Wishing you all the best this holiday season.Ann
Thanks so much, Ann. This will be the perfect Christmas dinner.
Perfect meal for a special occasion.
Replace the peas with corn and you have my all-time favorite meal! Your Yorkshire pudding is gorgeous, and the meat is cooked perfectly. I haven't cooked prime rib in quite some time. Maybe I should schedule this treat very soon… 😀
My goodness, Ann, this regal meal sure takes me back. I haven't a piece of prime rib that looked like that since I was a child. Roasts of any kind are not my forte, and I admire your obvious skill in preparing such a perfect and sumptuous meal. What an exceptional treat it would be to sit down to something just like that this Christmas!
Perfection on a plate…Bill and the boys would be thrilled with this meal!