Bone-in Prime Rib, Horseradish Mash, Yorkshire Pudding & Gravy

Pair with Monte Bello

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Yield: 8 Servings


    Red Wine Marinade

  • 5 cups red wine
  • 1/4 cup celery chopped
  • 1 1/2 cups leeks chopped
  • 3/4 cup onions chopped
  • 3/4 cup carrots chopped
  • 10 cloves crushed garlic
  • 1/2 bunch thyme
  • 1/4 bunch parsley
  • 2 bay leaves
  • 2 cups olive oil
  • 1 cup worcestershire
    Prime Rib

  • three-rib prime roast, first cut, trimmed and tied
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons salt
  • 3 short ribs, tied
  • 1 1/2 cups dry red wine
    Horseradish Mashed Potatoes

  • 4 1/2 pounds russet potatoes (about 7), peeled and cut into 1-inch pieces
  • coarse salt and ground pepper
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 to 1/3 cup prepared horseradish
  • 1/2 cup sour cream
    Roasted Winter Vegetables

  • 3 tablespoons extra-virgin olive oil, plus more for sheets
  • 1 medium acorn squash, cut into 1-inch wedges
  • 1 pound turnips, peeled and cut into 1-inch pieces
  • 1 pound parsnips, peeled and halved lengthwise (quartered if large)
  • 1/2 pound shallots, halved
  • 1 head garlic, cloves broken apart and left unpeeled
  • 1 tablespoon each chopped fresh thyme, italian parsley, rosemary
  • coarse salt and ground pepper
  • 8 sprigs thyme
    Yorkshire Pudding

  • 2 cups all-purpose flour
  • 1 teaspoon coarse salt
  • freshly ground pepper (to taste)
  • 4 large eggs
  • 3 to 3 1/2 cups whole milk
  • 6 to 8 tablespoons drippings from roasting pan, vegetable oil, or lard


    Red Wine Marinade

  • Sweat vegetables and herbs over medium heat for 10-15 min. Season with fresh cracked pepper.
  • Add red wine and bring to a boil. Reduce by 25%. Remove from heat and cool.
  • Whisk in worcestershire and olive oil.
  • Pour over meat. This will marinate approx. 10 lbs. Meat.
    Prime Rib

  • Marinate prime rib for 12 hours.
  • Place oven rack on lower level. Preheat oven to 450 degrees.
  • Rub roast all over with salt and pepper. Transfer to heavy 13-by-16-inch metal roasting pan. Arrange fat-side up. Place short ribs in pan. Cook 20 minutes.
  • Reduce oven temperature to 325 degrees, and continue cooking until an instant-read thermometer inserted in the thick end of roast (not touching a bone) reaches 115 degrees, about 1 hour and 25 minutes. If it hasn’t, return it to oven; check temperature at 10-minute intervals.
  • Transfer roast to platter; set aside in warm spot for juices to collect. (As roast rests, temperature will increase about 10 degrees.)
  • Pour fat and all dark drippings out of pan into a fat separator; set aside.
  • Place roasting pan over medium-high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan.
  • Add the drippings that have settled to the bottom of the fat separator, making sure not to add the fat. Cook until reduced by half, 5 to 8 minutes.
  • Place a fine strainer in a heatproof bowl. Pour juices into strainer. Using a ladle or spoon, press down on solids to extract juices. Discard solids.
  • Serve the juices warm with the prime rib.
    Horseradish Mashed Potatoes

  • In a large pot, bring potatoes to a boil in salted water over high heat, then reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, about 15 minutes.
  • Drain and return potatoes to pot. With a potato masher, mash until potatoes are fluffy and free of large lumps. (For a smoother texture, pass potatoes through a ricer or food mill into pot.)
  • Meanwhile, in a small saucepan, heat cream, milk, and butter over medium-low until butter melts.
  • Slowly pour cream mixture into potatoes, stirring until combined.
  • Whisk in horseradish to taste and sour cream, and season with salt and pepper.
    Roasted Winter Vegetables

  • Preheat oven to 400 degrees.
  • Brush two large rimmed baking sheets with oil.
  • In a large bowl, toss all vegetables with chopped herbs, garlic & oil and season with salt and pepper.
  • Divide vegetables between baking sheets. Top with thyme and roast until golden and tender, 30 to 35 minutes, rotating sheets and tossing vegetables halfway through.
    Yorkshire Pudding

  • In a large bowl, combine flour, salt, and pepper. Make a well in the center, and add eggs and 1/4 of the milk.
  • Using a whisk, combine eggs and milk, then incorporate flour; begin with the inner rim of the well. Continue whisking until a smooth, stiff batter forms.
  • Stir in half of the remaining milk. Cover with plastic wrap and let stand at room temperature for 30 minutes.
  • Heat oven to 400 degrees. Place 12 3/4-cup muffin tins in oven until very hot, about 5 minutes.
  • Stir enough of the remaining milk into the batter until it is the consistency of heavy cream.
  • Transfer 1 to 2 teaspoons of drippings into each muffin tin. Pour batter in the muffin tins, filling them about one-third full; the batter should sizzle in the hot drippings. Return to oven and bake until puffed, browned, and crisp, 25 to 30 minutes.
  • Serve within 15 minutes.

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