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Roast Prime Rib with Cabernet-Vegetable Jus and Herbed Yorkshire Pudding Recipe
Source: The Wine Lover's Cookbook
Serves 4 as an Entrée
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There's nothing like a perfectly cooked, flavorful roast prime rib to showcase the intensity and complexity of cabernet sauvignon; an excellent example of how fat helps coat the palate to protect against the tannin in red wine. This particular recipe calls for coating the roast with Dijon mustard and rosemary, two ingredients that are especially flattering to cabernet. A reduction sauce with cabernet and roasted vegetables helps corral all the flavors into pleasing harmony. The soft, round mouthfeel of merlot plays nicely off the roast beef as well.
RECOMMENDED WINE: Cabernet Sauvignon
ALTERNATIVE WINE: Merlot
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| RECIPE METHOD
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Preheat oven to 450 degrees F. Place roast, fat side up, on a roasting rack in a large, flameproof roasting pan. In a small bowl, mix together 1/2 tablespoon Dijon mustard, 1/2 teaspoon prepared horseradish, 3/4 tablespoon chopped fresh rosemary, kosher salt, and pepper with a whisk. Using hands or a pastry brush, coat entire roast with this mixture. Place roast in lower part of the oven and roast for 20 minutes to seal outside coating.
| While roast is cooking, place onion, shallot, carrots, celery, and mushrooms in a large ovenproof baking dish and sprinkle with a little olive oil, salt, and pepper. After roast has cooked for 20 minutes, reduce heat to 350 degrees F, and place vegetables on a rack below the roast. Continue roasting both the beef and vegetables for 1 hour.
| To make Yorkshire pudding batter, in a food processor or blender, combine flour, eggs, milk, chives, rosemary, and salt and mix well so that mixture is smooth. Place in a small mixing bowl and refrigerate, covered, for at least 45 minutes.
| Remove vegetables from the oven, roughly chop, and reserve for sauce. Continue cooking the roast for 10 minutes, until rare to medium-rare. Remove roast from the oven, place on a carving board and cover with foil for 20 to 30 minutes (it will continue to cook and increase in doneness). Set aside the roasting pan; do not soak.
| To make Yorkshire pudding, while roast is resting under foil, preheat oven to 425 degrees F. Place butter and oil in a shallow baking dish (copper works particularly well) and melt for 3 to 4 minutes. Immediately add chilled, whisked batter and bake for 18 to 20 minutes until pudding rises and becomes golden brown. Remove from oven and slice into four pieces.
| Place roasting pan on the stove over medium heat. Add wine and deglaze the pan, simmering the wine and scraping up brown bits from the roast for 6 to 7 minutes, or until reduced by half. Add the stock and stir in 1/2 tablespoon Dijon mustard, 1/2 teaspoon horseradish, 1 tablespoon rosemary, and reserved roasted vegetables. Reduce by half Add cornstarch mixture and season to taste. Keep warm until ready to serve.
| To serve, slice beef into four servings, two of which will include ribs. Top with Cabernet vegetable sauce. Sprinkle with minced chives. Serve pudding slices alongside the beef.
| Recipe reprinted by permission of Chronicle. All rights reserved.
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| Nutrition Facts |
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Serves 4 as an Entrée
Facts per Serving
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| Calories: |
978 |
Fat, Total: |
52g |
Carbohydrates, Total: |
40g |
| Cholesterol: |
306mg |
Sodium: |
1447mg |
Protein: |
74g |
| Fiber: |
4g |
% Cal. from Fat: |
48% |
% Cal. from Carbs: |
16% |
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 | Average Rating 
| From 1 review(s)
100% would make this dish again | |
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| | | Reviewed by Kathryn from Bakersfield, CA | |  Would make this dish again | Jan. 21, 2008 | |
This was a fantastic meal! Full of flavor, absolutely loved it! Yorkshire pudding wasn't necessarily my favorite, but still had a good taste! Meat turned out excellent!
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