- Joined May 4, 2005
I think I sense a challenge within a challenge.When I made that cucumber sandwich, I did a search on 'English tea sandwiches' I was surprised at the number of different combinations that turned up. Putting together a proper tea party with sandwiches, scones and cakes for this challenge would be quite an undertaking.
Sorry teamfat , not to copy you, but the King of British Beefeater dishes, Prime Rib au Jus with Yorkshire Puddings, is kinda my trademark and I just happened to recently finish dry aging a rib primal.Okay, a bit more complicated than the cucumber sandwich.
Now this is a nice dinner! Sorry, no mushy peas.
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This was really good. I ended up eating only half that slab of beef, but did have another yorkie and more gravy. I was happy.
And try as I might, did not find any English red wine at the wine store, poured a California pinot noir.
PS: I must have done something wrong, my yorkshire puddings did not turn out like these masterpieces from one of the videos I watched.
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Sorry teamfat , not to copy you, but the King of British Beefeater dishes, Prime Rib au Jus with Yorkshire Puddings, is kinda my trademark and I just happened to recently finish dry aging a rib primal.
Home Dry-Aging and Butchering:
To start, given the simple, classic flavours of prime rib, I believe that dry-aged beef is key. I buy full rib primal from my local butcher that still hangs meat the old-fashioned way and then dry-age it at home for an additional 3 weeks to get it to a total of 35 day. I have a designated aging fridge with fans for air flow. My butcher was also kind enough to give me some of his trimmings to use to innoculate my fridge and start my mold culture way back when I started out:
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I then butcher it myself into roasts and/or steaks:
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After trimming off, the crust, I take the outer cap off and butcher it into stewing beef. I use it for my jus. I also make sure to keep as much as possible of the fat cap for my sides.
Preparation and Roasting:
I always make my Yorkshire batter the night before from an old 90s Martha Stewart recipe. It is foolproof. I use flour from our local heritage mill, with grassfed organic milk, and free range large eggs.
Next day, I take the roast out and temper it. I rub it with an English mustard mixture, which helps the salt and pepper and pepper to adhere. The mixture is made from a combo of Dijon mustard, Keen's hot mustard powder, and sugar. Then I season the roast with salt and pepper. I pre-heat the oven to 250 Fahrenheit for a long, slow, and slow roast.
While the roast is tempering, I prepare my aromatics for my jus. Basically, I use bottom of the roasting pan to make a jus using the chopped cap meat, a mirepoix of carrots, onions, celery, shallots, and garlic.
I start by heating the roasting pan over a medium burner. I melt some reserved dry aged beef fat therein which I use to brown first the cap meat chunks and then the aromatics. I deglaze the roasting pan with some water and add bay leaves, peppercorns, and a bouquet garni of thyme and parsley. With the liquids brought to the barest of simmers, I add the roast on its rack to the pan and put it all in the oven low and slow at 250 F.
While the meat is roasting, I render dry-aged beef fat for my potatoes. I cut and and peel several Yukon golds into wedges and place them in a bowl of ice water to remove excess starch.
After a rinse, the potatoes go for a quick parboil in salted water that is also enriched with a couple smashed garlic cloves, thyme, peppercorns, and bay leaves.
I also like to pair to roast some heirloom carrots with my prime rib.
Once the probe on the beef reaches 120 F, I pull it from the oven, which I crank to 450 F for the potatoes and carrots. I remove the roast on its rack to rest.
I place a roasting pan with rendered beef fat in the oven to hear and the heirloom carrots, which are coated with a mixture of honey, melted butter, and salt.
When the beef fat pan is hot, I add the parboiled potatoes. The carrots and potatoes take about an hour to cook. I regularly toss them them to ensure they brown evenly.
At the same time, I strain the jus from the bottom of the roasting pan into a small sauce pot, which I put into a sink filled with ice water. Once the fat solidifies on top, I skim it off. I then reduce the jus to desired thickness and add some Madeira shortly before the end.
I also use this time to make homemade horseradish cream. I grate fresh horseradish and combine with sour cream, salt, and pepper to taste.
Finishing and Presentation:
When the carrots and potatoes are done, I move them to the warming drawer and crank the oven to 500 F. Once at temp, I replace the roast and its clean roaster in the oven. The roast is seared to a lovely dark brown and the fat rendered to the bottom of the pan for my Yorkshires. I also put my muffin tin for the Yorkshire's in the oven to preheat.
After about 15 minute, I pull the roast and set aside. I reduce the oven to 425. I pour the collected fat from the roasting pan into the hot muffin tin and replace in the oven. I take the cold batter out of the fridge and quickly whisk it to ensure it is well combined. When the fat just starts to smoke in the muffin tin, I ladle in the batter and bake for about 20 min.
While the Yorkshires bake. I get everything else assembled at the table on warmed platters and decant a good bottle of aged Claret. I prefer a right bank, Merlot-based wine with prime rib. This time was a 2003 Saint-Emilion.
When the Yorkshire puddings are done, I carve the roast with my Gramma's Sheffield carving set. Tada:
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British Sunday Lunch: Dry-Aged Prime Rib Roast of Beef with Madeira Jus and Yorkshire Puddings, Potatoes Roasted in beef Drippings, and Honey Glazed Heirloom Carrots. Paired with 2003 Claret.