We had great fun making our British-themed episode of One Chef One Critic, especially since Steve hails from Old Blighty. Our guest was John Perlin, who has more than a passing acquaintance with things British. John has been an Honorary Aide-de-Camp for many Lieutenant Governors of Newfoundland and Labrador, and was once Honorary Canadian Aide-de-Camp for Her Majesty Queen Elizabeth II. There is nothing more British from a culinary perspective than English prime rib with Yorkshire pudding.
Ingredients
- prime rib roast with 3 to 4 ribs, trimmed and tied
- 2 tbsp (20 ml) kosher salt
- 1 tbsp (15 ml) coarsely ground black pepper
- 3 cups (750 ml) water
- 2 tsp (10 ml) Oxo beef granules
- ¼ cup (60 ml) flour
- 1 cup (250 ml) dry red wine
- regular grind pepper to taste
Yorkshire Pudding
- 4 eggs
- 2 cups (500 ml) milk
- 2 cups (500 ml) flour
- 1 tsp (5 ml) salt
How to Make It
- Remove roast from fridge and let it come to room temperature. Preheat oven to 500 F (260 C). Set an oven rack on lowest level of oven.
- Place a roasting rack in a roasting pan just large enough to fit the roast. Put roast on rack, fat side up. Rub kosher salt and coarse pepper all over top and sides of roast.
- Place roast in oven and cook for 20 minutes. Reduce heat to 325 F (165 C) and roast another 1½ hours.
- After an hour, occasionally measure temperature of roast with a meat thermometer inserted into the thickest part of roast – away from bones. When internal temperature reaches 110 F to 115 F (45 C to 50 C), remove roast from oven.
- Set roast on warm platter and allow to rest 20 minutes. Set aside pan drippings.
- On medium heat, stir 1 ½ cups (375 ml) water and Oxo beef granules into pan drippings until granules dissolve. In a small bowl, mix remaining ½ cup (125 ml) water with flour. Once contents of pan are well heated, stir in flour mixture, as well as red wine. Cook and stir until bubbling mixture reaches a suitable pouring consistency. Season with pepper. Keep gravy hot for serving.
- To make Yorkshire puddings, heat oven to 400 F (200 C). Using an electric mixer, beat eggs in a bowl for 30 seconds. Add milk and beat for 15 seconds. Gradually add flour and salt, beating until everything is blended. Spoon batter into a greased muffin pan. Each pudding requires ½ cup (125 ml) of batter. Bake for 40 minutes. Please do not open oven, as this will cause puddings to collapse. In final minutes of cooking, take a peek through oven window to make sure puddings do not get too brown. Serve beef, gravy, and Yorkshire puddings together.
