In our house, the classic prime rib roast has become the Christmas dinner of choice. It’s a decadent, once-a-year treat, and the rare, red meat is delicious  served with a simple au jus sauce and some horseradish .

    Last month, Josh Silvers of Jackson’s and Petite Syrah in Santa Rosa demonstrated how to cook a Holiday  Prime Rib Roast with Classic Yorkshire Pudding at G& G Market during his monthly Cooking in Sonoma Show on KSRO Radio.

    Here is the recipe for a Holiday Prime Rib Roast from Harris Ranch, followed by Silvers’ recipe for a Classic Yorkshire Pudding, which requires a high-heat oven and Yorkshire pudding tins or muffin tins. Total cooking time for the Prime rib Roast is about 2 hours, giving you time to work on the Yorkshire Pudding and other side dishes for your holiday feast.

Harris Ranch Holiday Prime Rib Roast

Serves 8 to 10

9-10 pound prime rib roast (4-bone)

2 tablespoons minced fresh garlic

2 tablespoons crushed black pepper

½ cup coarse sea salt(or Kosher)

½ cup fresh chopped rosemary

Preheat oven to 350 degrees. Mix above ingredients and coat top of prime rib event (and under the fat cap). Place beef roast (fat side up) on a roasting rack or shallow roasting pan to catch juices. Roast in oven about 1 to 2 hours, until meat thermometer reads 5 degrees below desired doneness. (135 degrees for rare, 140 for medium rare, 155 for medium). Allow roast to stand for 15 to 20 minutes before slicing. During standing time, the temperature will continue to rise (about 5 degrees) and reach the desired doneness. Slice to desired thickness and serve with au jus and horseradish.

Classic Yorkshire Pudding

Serves 6

4 large, fresh eggs, measured in a jug

Equal quantity of milk to eggs

Equal quantity of all-purpose flour to eggs

Pinch of salt

2 tablespoons lard, beef drippings or vegetable oil

Heat the oven to the highest temperature possible, however, do not exceed 450 degrees or the fat may burn. Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric  beater or hand whisk. Leave to stand for 10 minutes. Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric beater or hand whisk to create a lump-free batter resembling thick cream. (if there are any lumps, pass the batter through a fine sieve.) Leave the batter to rest in the kitchen for a minimum of 30 minutes – longer if possible – and up to several hours. Place a pea-sized piece of lard, dripping or ½ teaspoon vegetable oil into your Yorkshire pudding tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk, adding 2 tablespoons of cold water and fill a third of each section of the tin with batter and return quickly to the oven. Leave to cook until golden brown, about 20 minutes. Repeat the last step again until all the batter is used up.

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