In this video, Chef Kris is in the Lodge Kitchen teaching you how to make our December Recipe of the Month, Standing Rib Roast and Yorkshire Pudding ([ Ссылка ]). You will learn how to properly dry brine, truss, and reverse sear the rib roast, use the leftover beef fat and our cast iron muffin pan to make single serve Yorkshire Puddings, and make a creamy horseradish sauce to go with along with it for the perfect occasion meal this holiday season. ⬇️
Level: Advanced
Prep Time: 30 minutes
Cook Time: 3+ hours
Serves: 4-6
Cook it With Our 10.25 Inch Cast Iron Skillet ([ Ссылка ]), and Cast Iron Muffin Pan ([ Ссылка ])
INGREDIENTS-
Roast-
1 standing rib roast, 5 to 6 pounds, bone-in (two bone)
2 tablespoons salt
2 tablespoons pepper
6 cloves garlic, minced
2 tablespoons rosemary, chopped finely
2 tablespoons fresh thyme, chopped
Yorkshire Pudding-
Rendered beef fat, reserved from roast
1 cup all-purpose flour
1 cup whole milk
3 eggs
½ teaspoon salt
Creamy Horseradish Sauce-
½ cup sour cream
¼ cup Duke’s mayonnaise
2 tablespoons prepared horseradish
1 teaspoon apple cider vinegar
¼ teaspoon salt
¼ teaspoon pepper
Dash Tabasco (optional)
DIRECTIONS-
1. Prepare the roast. Remove the roast from the fridge and bring to room temperature, about 1 hour.
2. Pat the roast dry with paper towels. Mix salt, pepper, garlic, rosemary, and thyme; rub the spice mixture evenly over the meat.
3. Preheat the oven to 250˚F. Place the roast, bone-side down, in a 10.25 inch skillet. The bones will lift the meat off the skillet to ensure even cooking. Place the roast in the oven.
4. Roast for about 2 to 3 hours, until the internal temperature reaches 130 degrees for medium rare. Remove from skillet to a cutting board.
5. Reverse sear the roast. Place the skillet on the stovetop over medium heat, 3 to 5 minutes. Sear roast 1-2 minutes per side until fat has rendered and a good crust has developed. Remove from the skillet and tent with aluminum foil.
6. Rest about 20 minutes. Reserve rendered beef fat for Yorkshire pudding.
7. Make the Yorkshire Pudding. Increase oven temperature to 450 degrees and place a muffin pan inside to preheat.
8. Meanwhile, whisk flour, milk, eggs, and salt until smooth. Let the batter rest (this can happen while your roast is searing).
9. Carefully remove the muffin pan from the oven and add 2 teaspoons of rendered beef fat into each well—it’s alright if there’s a little more or less. Quickly pour batter into the wells filling 2/3 of the way.
10. Return the muffin pan to the oven and bake for 15 to 20 minutes or until they puff up and are golden brown.
11. Make the horseradish sauce. Mix all ingredients together, cover and rest for 30 minutes.
12. Serve. Carve the roast into slices and serve with Yorkshire pudding drizzled with honey. Spoon creamy horseradish sauce over sliced standing rib roast.
