Holiday Favorite Meal
I am a bit late getting this posted for Thanksgiving but it is still good for Christman. Thanksgiving is more traditional anyway with turkey and ham for dinner.
People often ask me what my favorite holiday meal is and I reply without hesitation –
Standing Rib Roast. I am not a big turkey fan but yield to holiday tradition when I have to. I have some other alternatives but will focus on my favorite here/
This pricy cut is often misidentified as “prime rib,” and, sure, some of them are prime grade, but few are. If you can only find choice rather than prime, that’s okay. Either way, it’s an expensive hunk of meat, so you’ll want to cook it right.
And this should be complemented with hot, fresh Yorkshire pudding.
Special items
- 3 to 4 feet clean cheesecloth
- Remote probe thermometer
Preparation
- Remove any plastic wrap or butcher’s paper from the roast. If any twine is tied around the roast (running in the direction of the ribs), leave it in place for now.
- Place the rib roast onto a rack set inside a half sheet pan, baking dish, etc. Airflow around the roast is key. Wrap in at least three layers of the cheesecloth, which will allow air flow while preventing the outer surface of the roast from hardening. Position the wrapped roast so that the ribs are facing downward and stash on the lower level of the refrigerator (set no lower than 34°F and no higher than 38°F) for 5 to 7 days. There’s no need to change the cheesecloth during this time.
Note: Although this isn’t classical “dry aging,” which involves a lot of complex processes this drying will remove some of the moisture from the roast thus intensifying its flavor.
- When you’re ready to cook, retrieve the roast. You can leave it on its rack and half sheet pan, from the refrigerator, remove and discard the cheesecloth, and rub roast with the oil. Remember to rub the bones with oil, as well. Once the roast is completely coated with oil, cover the roast with kosher salt, using about 2 teaspoons per bone, and the pepper. Let sit at room temperature for 1 hour.
- Place a probe thermometer into the center of the roast and set its alarm for 118°F. Set the roast on the lower middle rack in a cold oven and turn the oven to 250°F. Let roast until the meat hits its target temperature, about 3 hours for a 3-bone roast or up to about 4 hours for a 4-bone roast. (It is more important to keep an eye on the temperature than the time here; your times may vary depending on the exact weight and shape of the roast.)
- When the thermometer alarm goes off, remove the roast from the oven, transfer to a cutting board, cover with foil, and let rest while preparing the pudding. (The roast’s internal temperature should rise up to around 130°F, then very slowly start to fall.) Pour off the drippings from the sheet pan into a heat-proof liquid measuring cup. Let the roast rest for 30 minutes. Hang on to the sheet pan and rack; you’ll use it again later.
- After 30 minutes, return the roast to the rack and sheet pan, then return to the oven. Crank the oven up as high as it will go; ideally 550°F, but 500°F will also work, and cook until the exterior of the roast is browned, 10 to 15 minutes, depending on how hot you can get your oven to run.
- Return the roast to the board, carve, and serve with Yorkshire pudding. And no, you don’t need to rest it again.
Yorkshire Pudding
Save the drippings from, say, our Holiday Standing Rib Roast, to make Yorkshire pudding, a golden brown, puffy side dish that’s perfect for pairing with holiday dinner.
Ingredients
- 1/4 cup roast drippings
- 2 cups all-purpose flour
- 2 cups whole milk, at room temperature
- 4 large eggs, at room temperature
- 1 1/2 teaspoons kosher salt
Special Hardware
- 12 inch cast-iron skillet
Directions
- Place a 12-inch cast iron skillet on the lower middle rack in the oven and heat the oven to 400°F.
- Measure out 2 tablespoons of roast drippings and add to a food processor or blender, along with the flour, milk, eggs, and salt. Process until smooth, about 30 seconds.
- Carefully remove the hot skillet from the oven. Add an additional 2 tablespoons drippings to the skillet and swirl to coat the bottom of the pan. (If you don’t have 2 tablespoons for the skillet, add oil to make up the difference.) Pour the batter into the skillet, then return to the oven and bake until the pudding is puffed and golden brown, about 30 minutes.
- Serve hot alongside thick slices of standing rib roast.
Thanks to Alton Brown who I borrowed this recipe from. I could not find mine from twelve years ago
Holiday Favorite Meal Read More »