Recipe: Herbed Prime Rib with Horseradish Yorkshire Pudding
Recipe courtesy of Mastering the Grill: The Owner's Manual for Outdoor Cooking by Andrew Schloss and David Joachim

Published by Chronicle Books


Herbed Prime Rib with Horseradish Yorkshire Pudding

Nothing surpasses the sight (and the smell) of prime rib encrusted with garlic and herbs emerging from the grill. Although this recipe is spectacular with any grade of beef, use it as an excuse to treat yourself to real prime rib. Only 2 percent of the beef in the United States is graded prime, and most of that never reaches the retail market, so you will have to seek it out. A trusted butcher can order it for you even if it is something he doesnt normally carry. Ask your butcher to cut the meat from the bone along the ribs, but leave it attached at its widest end. There are also many Internet sites that sell prime rib roasts, such as lobels.com and nfrnaturalbeef.com.

The Grill
  • Gas: Indirect heat--medium (325 to 350F)
      3-burner grill--middle burner off
      2-burner grill--1 side off
      Clean, oiled grate
  • Charcoal: Indirect heat--medium ash
      Split charcoal bed (about 2 dozen coals per side)
      30 replacement coals
      Heavy-duty drip pan set between banks of charcoal
      Clean, oiled grate on middle setting
Grill Tools and Equipment:
    Large rimmed sheet pan
    2 sturdy spatulas for lifting the roast
Timing: Prep: 15 minutes
Grill: About 2 1/2 hours

Makes 14 servings

Ingredients:
  • For the beef:
    • 7-bone prime rib roast of beef, about 7 pounds
    • 1/2 cup chopped fresh herbs (rosemary, flat-leaf parsley, oregano, thyme, and/or basil)
    • 8 cloves garlic, minced
    • 2 tablespoons extra-virgin olive oil
    • 2 teaspoons kosher salt
    • 2 teaspoons ground black pepper
  • For the pudding:
    • 6 eggs, large or extra-large
    • 2 1/4 cups milk
    • 1 teaspoon kosher salt
    • 1/2 teaspoon ground black pepper
    • 2 cups flour
    • 1/3 cup drippings from the beef
    • 2 tablespoons freshly grated horseradish or jarred horseradish, drained
Directions:
  1. Heat the grill as directed above.
  2. If the meat was not cut from the bone when you purchased it (see the recipe introduction), do this yourself, leaving it attached at its widest end.
  3. Mix the herbs, garlic, oil, salt, and pepper in a small bowl and rub all over the meat, including the underside where it is sitting on the bones.
  4. Put the roast, bone side down, on a large rimmed sheet pan and put it on the grill away from the heat. Cover the grill and cook for about an hour. Check the drippings in the pan; there should be about 1/2 cup. Remove the pan and return the beef to the grill away from the heat. Cover the grill and continue cooking until an instant-read thermometer inserted into the thickest part registers about 130F for medium-rare, about 1 1/2 more hours. If your grill has a temperature gauge, it should stay at around 350F. If using charcoal or wood, you may have to replenish coals after each hour.
  5. Just before the beef is finished cooking, combine all of the ingredients for the Yorkshire pudding in a bowl and stir just until combined.
  6. Remove the beef to a large carving board and keep warm. Return the sheet pan to the grill; cover and heat for a minute or two. Add the pudding batter, spreading it to cover the pan; cover and cook until puffed and browned at the edges, 10 to 15 minutes.
  7. Slice the roast and cut the pudding into 14 pieces; serve.

 
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