• Ingredients: 12
  • Serves: 4

Prime rib roast with merlot gravy and yorkshire puddings with accompaniment: 4yorkshire puddings.

Ingredients

  • a 2-rib tied prime beef rib roast
  • 2 tsps. kosher salt

For vegetables

  • Accompaniment: 4Yorkshire puddings

For sauce

For assembly

  • 2 cups fresh raspberries
  • 2 tablespoons red currant jelly, melted with 1 tbsp. water
  • 1 1/2 tsps. sugar
  • Red currant bunches or red grape clusters

For the honey vinaigrette

To serve

  • Salad leaves such as frisée or lamb’s lettuce

Directions

  1. Step 1 Put beef, fat side up, in a shallow flameproof roasting pan. Sprinkle salt over top and season with pepper.

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  2. Step 2 Roast beef in lower third of oven 20 minutes. Reduce oven temperature to 350°F. and roast beef 1 hour and 15 minutes more, or until a meat thermometer inserted 2 inches into center of meat registers 115°F.

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  3. Step 3 Transfer beef to a cutting board, reserving pan juices in pan, and let stand 25 minutes. Beef will continue to cook as it stands, reaching 125°.

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Prepare vegetables while beef is roasting:

  1. Step 4 Trim onions. Diagonally cut carrots and celery into think slices. Remove stems from mushrooms and cut each cap into 8 wedges.
  2. Step 5 In a large skillet cook onions in 1 1/2 tablespoon oil over moderately low heat, stirring occasionally, until softened and golden, about 8 minutes.

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  3. Step 6 With a slotted spoon transfer onions to a bowl and cook carrots and celery in remaining tablespoon oil over moderate heat, stirring, until carrots are crisp-tender.

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  4. Step 7 Add mushrooms and cook, stirring, until liquid mushrooms give off is evaporated. Transfer vegetables to bowl and season with salt and pepper.

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  5. Step 8 While beef is standing, skim fat from pan juices and reserve 4 tablespoons fat for Yorkshire puddings.

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  6. Step 9 (Puddings may be baked while beef is standing.) On top of stove add wine to roasting pan and simmer over moderately high heat, scrapping up brown bits, until reduced to about 1/2 cup.

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  7. Step 10 Add demiglace, jelly, horseradish, vegetables, parsley, and salt and pepper to taste and simmer, stirring occasionally, until heated through.

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