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Save $10 on any purchase over $75 at eWineRacks.com - promo code: SW-8937
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Roast Prime Rib of Beef - Yorkshire Pudding - Wine Choice 5 lb. prime rib roast 1 tsp. salt 1 tbsp. powdered mustard 1/2 tsp. paprika 1/4 tsp. allspice 1/2 tsp. pepper 1 small onion 2 cloves of garlic Preheat oven to 450 degrees. With a long, sharp knife, make several deep slits in the beef of different depths. Combine mustard, salt, paprika, allspice & pepper in a small bowl. Cut onion & garlic into slivers & stuff into the slits along with some of the spice mixture. Rub leftover spices over the roast. Roast for 20 minutes at 450 then turn oven down to 350 degrees. Rule of thumb is 18 minutes/lb. for rare & 22 minutes/lb. for medium done. Let stand 10 minutes before carving. Serve with the pan juices but reserve 1/4 cup of juices for Yorkshire Pudding. 2 cups flour 1 tsp. salt 6 eggs 2 1/2 cups milk Batter needs to be really cold so it's best to make a day ahead. Mix flour & salt. Make a well in the center & add eggs. Mix until a paste forms. Add 1/2 cup of the milk. Gradually whisk in remaining milk. Cover & refrigerate at least 6 hours or overnight. Heat oven to 425 degrees. Heat the 1/4 cup juice from roast until very hot. Remove batter from refrigerator & whisk it well. Pour the batter into the pan with drippings but do not stir it. Cook until crisp & brown, approx. 20-25 minutes. Serve immediately.
This the sort of meal that brings back memories. My mother used to make Yorkshire Pudding for us when I was younger, always with some form of beef.
Unfortunately, I did not drink wine then. Once I graduated from milk and soda, I tended to drink beer with meals if I had something alcoholic. I do not recall actually having a beef-and-Yorkshire-pudding meal since I migrated into wine, so I actually have no memory of a wine-pairing to fall back on for Karen's recipe.
That shouldn't get in our way. There are many pairings that will go with beef, and we can let our experience with other pairings guide our imagination. My personal preference will always be for a red wine with beef, and that is the way most selections will go.
The rise of California Cabernet Sauvignon in the 1970s makes that an easy choice. There are a host of choices at your local wine store, and a knowledgeable wine salesman should be able to guide you to a good value in the price range you desire. Down under the stairs in the cellar we have some Beringer Knights Valley Cabernet Sauvignon 2002, which would do nicely.
Other selections suggest themselves: Pinot Noir, American Syrah/Australian Shiraz, Cabernet Franc, Merlot. Generally, this is the meal you can use that special red wine you have been saving for the right occasion.
But it so happens we have a particular bottle downstairs that I have chosen for this meal. It is a Meritage® from a local winery: Blue Mountain Vineyards in Pennsylvania. Meritage is a blended American wine, in this case 73% Cabernet Sauvignon, 18% Merlot, and 9% Cabernet Franc. My imagination tells me this is the one. What does your imagination tell you? |
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Last modified: August 07, 2007 |
