Roast Beef and Yorkshire Pudding with Roast Potatoes and Mrs. H's Perfect Gravy
- 6 hrsPrep Time
- 75 minCook Time
- 8 to 10Servings
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1 (8 lb.) Boneless Heart of Prime Rib Roast1 (8 lb.) Boneless Heart of Prime Rib Roast 420WEY
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- 4 pounds Boneless Heart of Prime Rib Roast
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 8 carrots
- 8 potatoes (about 4 ounces each), peeled
- 4 parsnips, peeled
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 1 egg, beaten
- 1-1/4 cups milk
- 2 tablespoons beef drippings and sediment
- 1 tablespoon all-purpose flour
- 1-1/2 cups hot Beef Stock (see below)
- 1 tablespoon port
- 1 recipe Horseradish Cream (see below), or prepared horseradish or mustard, optional
- 4 sprigs sage, for garnish, optional
- 2 pounds beef bones, meat and trimmings
- 3 carrots, chopped
- 2 small onions, chopped
- 2 cups hot water
- 1 leek, chopped
- 1 stalk celery, coarsely chopped
- 2 tomatoes, quartered (or 1 cup canned plum tomatoes, with liquid)
- 3 garlic cloves, crushed
- 8 sprigs fresh parsley
- 2 bay leaves
- 4 sprigs fresh thyme, or 1/2 teaspoon dried thyme
- 2 tablespoons champagne vinegar or white wine vinegar
- 1/2 cup prepared horseradish, drained
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- Preheat the oven to 450°.
- Place the beef bones, meat, and trimmings in a roasting pan with the carrots and onions.
- Roast in the oven for 30 to 40, stirring occasionally, until the mixture is browned.
- Transfer to a stockpot.
- Pour off the fat from the roasting pan and deglaze with the hot water, scraping the sides and bottom of the pan to loosen all the pieces.
- Add this mixture to the stockpot along with the remaining stock ingredients. Add enough water to cover the mixture by 2 inches and bring to a boil.
- Reduce the heat and simmer the stock for at least 4 hours, uncovered.
- Occasionally skim off any impurities that rise to the surface as it cooks.
- Add more water as necessary to keep the mixture covered.
- Strain, discard the solids, and let the stock cool.
- Cover and refrigerate until needed (keeps up to 5 days in the refrigerator or can be frozen up to 3 months).
- Combine the horseradish, lemon juice, sugar, and salt in a small bowl.
- Just before serving whip the cream to soft peaks in a large chilled mixing bowl.
- Fold in the horseradish mixture.
- Note that the horseradish cream will not hold well.
- Prepare as close to serving time as possible.
- Preheat the oven to 425°.
- Heat the oil in a cast-iron skillet or heavy sauté pan.
- When almost smoking, sear the beef on each side for 3 minutes.
- Season all over with salt and pepper and transfer the beef (fat side up) and drippings to a roasting pan large enough to also accommodate the vegetables later.
- Cover the pan with foil and place in the middle of the oven.
- Roast for 15 minutes and then turn down the oven temperature to 400°.
- Baste the beef with the drippings and return to the oven.
- The vegetables need to be added to the pan about 50 minutes before the beef is done, so plan accordingly.
- At the appropriate time, place them around the beef, baste with the drippings, and cover the pan again before returning to the oven.
- For rare beef, roast for an additional hour after reducing the oven temperature (1 hour, 15 minutes total); for medium-rare, roast 1 hour and 15 minutes after reducing the oven temperature (1 hour and 30 minutes total); for medium, roast for 1 hour and 30 minutes after reducing the oven temperature (a total of 1 hour and 45 minutes). You may, of course, roast the beef further, according to your own personal preference.
- Remove from the oven and let the beef rest on a carving board for 5 minutes before slicing.
- Reserve the drippings in the pan for gravy.
- Sift the flour, salt, and nutmeg into a mixing bowl and create a well in the center.
- Add the egg and a little of the milk to the well, and begin whisking.
- Gradually add the rest of the milk and whisk until the batter has a smooth consistency.
- Let stand for 30 minutes.
- Place 2 tablespoons of the hot beef drippings in a 6-inch square baking pan, or into popover molds, or the molds of a cupcake pan.
- Heat the pan on the top rack of the oven and when it begins to smoke, add the batter.
- Cook for 35 to 40 minutes if using individual molds, or until golden brown and crisp with a creamy-looking (but cooked) center.
- Do not open the oven door until at least the minimum cooking time or the puddings will fall.
- If using the square pan, cut the pudding into 4 portions.
- Pour 2 tablespoons of the beef drippings and sediment into a small saucepan set over medium heat.
- Whisk in the flour, add the beef stock and port, and bring to a boil, while stirring.
- Simmer for 2 minutes while stirring and transfer to a gravy boat.
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