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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Daily Archives: December 14, 2011

14/12/11 A Standing Prime Rib Of Beef With Broccoli Rabe & Yorkshire Pudding


Serves 4

A CookTale

A meal as delicious as it looks. The recipes for the Standing Rib Roast and the Yorkshire Pudding can be found within this Posting. The recipe for the Broccoli Rabe is listed here.

RECIPE The Broccoli Rabe

Serves 4

INGREDIENTS

2 Bunches of Broccoli Rabe (washed, stems peeled, cut into small pieces)
5 Garlic cloves sliced.
Kosher Salt & black Pepper
Red Pepper flakes (to taste)
3 TB of EVOO

METHOD

1. Wash the 2 bunches of Broccoli Rabe, trim the stems, remove & save large leaves.

2. Steam each for 6 minutes, stop the cooking in cold water & drain. Cut into small pieces. Set aside.

3. Add the EVOO to a deep-sided frying pan. When rippling hot, saute the Garlic & Red Pepper flakes, being careful not to let them burn. Add the Broccoli Rabe. Toss it all together & cook until the mixture is softened to taste. Add a few ounces of water if the pan gets too dry.

14/12/11 Yorkshire Pudding


RECIPE
Serves 4

A CookTale

This is one of Cathie’s ex mother-in-law’s signature recipes, handed down to her eons ago. It still works as a perfect companion to Prime Rib of Beef. This will be the first time it will be published, and I suggest you file it for future use. It is a delicious rendition.

INGREDIENTS

1-1/2 cups of Wondra Flour
1/2 tp of Kosher Salt
2 cups of Whole Milk
2 Eggs

METHOD

1. Preheat the oven to 400 degrees. Have all of the ingredients at room temperature.

2. Mix the Flour & Salt together & make a well in the center into which the Milk is poured. Whisk & beat together until fluffy.

3. Add the Eggs & continue to beat until large bubbles rise to the surface. Let it stand covered & refrigerated for at least an hour. Beat again after bringing the mixture back to room temperature.

4. Pour about 1/4” of the Beef drippings into a heated ovenproof 9″x13″ dish. (The heavier the better). Pour in the batter. It should be about 1/2” high.

5. Bake the Pudding for 25 minutes; reduce heat to 350 degrees & continue to bake for 15 to 20 minutes. The Pudding will be puffed up & the crust will be well browned.

5. Serve at once. The longer it sits in the dish, the more the Pudding will deflate.

14/12/11 A Two Rib Standing Prime Rib Roast


RECIPE
Serves 4 with ample leftovers

A CookTale

A standing Prime Rib Roast is called the King of Beef and for good reason. Be sure that you bring home a certified cut of Beef marked Prime. Look for a marbling of fat throughout the meat, and buy it from a topnotch butcher. This is so pricey a purchase, it’s well worth being cautious.

INGREDIENTS

A 4 lb standing 2 rib Roast (the bones cut away from the Roast & tied back with kitchen string. The butcher will prepare the Roast this way)
Kosher Salt & Fresh Black Pepper

METHOD

1. Remove the Roast from the refrigerator, 3 hours before cooking, to bring it to room temperature before it goes into the oven.

2 Preheat the oven to 500°F. Generously sprinkle the entire Roast with Salt & Pepper. Place the Roast, fat side up, rib side down, in a roasting pan in the oven.

3. After 15 minutes at 500°F, reduce the heat to 325°F. One way to figure the total cooking time is to allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. A 4 lb Roast requires 50 to 60 minutes. An instant thermometer inserted into the thickest part of the Roast should register 115°-120°F for rare, or 125°-130°F for medium.

4. Once the Roast has reached the desired internal temperature, remove it from oven & let rest for 20 minutes, covered with aluminum foil. The Roast will continue to cook while it is resting.

6. With scissors, cut the strings which attach the meat to the bones. Remove the bones (save for making stock for soup). With a sharp carving knife, slice Meat across the grain, making the slices about 1/4-1/2 inch thick.