12/04/06

Standing Rib Roast

1 standing rib roast with 5 to 7 ribs (allow 1 pound per person)
1/2 cup vodka
Sea salt, to taste
Freshly ground black pepper, to taste
5 cloves garlic
10 bay leaves

Yorkshire Pudding
1 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
2 eggs

Place standing rib roast on a rack in a roasting pan. Slather all over with vodka and season liberally with salt and pepper. With a paring knife, cut slits in the fat and stuff with garlic and bay leaves. Let sit at room temperature about 3 hours.

Preheat oven to 475 degrees F.

Drain excess vodka from roasting pan and roast for 20 minutes. Reduce heat to 325 degrees F and cook 14 minutes longer per pound for medium rare.

Remove from oven, lifting rack with meat to baking sheet, and cover loosely with foil. Let rest on top of the stove 15 minutes. Reserve the pan with drippings. Turn the heat up to 450 degrees F for the Yorkshire Pudding.

Combine all the Yorkshire Pudding ingredients in the blender until frothy. Pour into the hot roasting pan with drippings. Bake for 15 minutes. Reduce heat to 375 degrees F and bake 10 minutes longer, until puffed and golden.

To serve: Unwrap the standing rib roast and transfer to a platter. Bring to the table for carving, along with the Yorkshire Pudding in the pan.

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