Sunday, May 24, 2009
Bloody Rare Beef is One of Life's Truest Pleasures
I was poking through the meat case at Price Chopper on Friday when I came across this beautiful piece of beef at an excellent price. It is a 4 pound, 2 rib roast and it was very reasonable at 18$ and some change. They usually cut these guys a little bigger and the corresponding price increase usually scares me off. I was off to a cook out and I thought some bloody rare prime rib might be a welcomed change of pace from the usual outdoor meats.
I smeared the roast with butter and seasoned it very well. This went into the oven at 450 for 15 minutes at which time I lowered the temperature to 325 and flapped the oven door a couple times to get the temp down a little quicker. Another 45 minutes produced what I think is perfect prime rib. That is to say, fairly bloody rare.
I chopped the roast up into large hunks which I thought was a humorously ridiculous way to serve the meat. I left the two ribs on the plate in case anybody got the urge to gnaw the delicious scraps of meat off of them.
This was a little too rare for some squeamish folks, but this was easily remedied by a couple minutes on the grill.
I also made some Yorkshire Pudding with the drippings from the roast. You turn the oven back up to 450, throw the roasting pan in the oven until the drippings smoke and then pour in the batter. I use 1 1/2 cups of milk, 6 eggs, 1 1/2 cups flour, and 1 teaspoon of salt. Whisk the batter until smooth and chill for a couple of hours. It is done after about 15-20 minutes in the oven.
I love Yorkshire pudding, it is light and eggy and the beef drippings give it a nice richness. Both of the dishes seemed to go over pretty good, but I was drinking a couple beers and kind of forgot to eat any of it. This always seems to happen to me at cookouts.