Subject: Herbed Roast Beef
From: Unicorn (unicorn@indenial.com)
Date: Thu Dec 20 2001 - 15:19:45 EST
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F O O D F U N N Y
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Here's a groaner from reader Carol Lynch:
Did you hear that NASA recently put a bunch of Holsteins into low
earth orbit? They called it the herd shot round the world.
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T O D A Y ' S R E C I P E
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My mother professes that this is her favorite dish, and I have to
agree that it's at least in my top five favorites. Others include
lobster
Thermidor and roast rack of lamb. It's no coincidence that all of
these recipes are included in the November EXTRA!
All recipes this week are featured in the November edition of World
Wide Recipes EXTRA! The other 59 holiday recipes can be yours for
only $3 at http://www.worldwiderecipes.com/extra.htm or by sending a
blank email to mailto:Check@wwrecipes.com
Herbed Roast Beef with Horseradish Sauce and Yorkshire Pudding
1 3-rib standing rib roast (about 7 lbs, 3.2 Kg)
1/4 cup (60 ml) Dijon-style mustard
3 cloves garlic, finely chopped
3/4 cup (180 ml) chopped fresh parsley
2 Tbs (30 ml) olive oil
2 tsp (10 ml) dried thyme
2 tsp (10 ml) dried rosemary
Salt and freshly ground pepper to taste
For best results, age the beef for 4 to 7 days. Unwrap the roast, dry
it thoroughly with paper towels, and place it on a wire rack set over
a pan lined with paper towels. Refrigerate uncovered for 4 to 7 days.
Before cooking, trim off any parts that are completely dehydrated.
Whether you age the beef or not, allow the roast to sit at room
temperature for 3 to 4 hours before cooking. Tie segments of cooking
twine around the roast, between and parallel to the ribs, to prevent
the outer layer of meat from separating from the rest of the roast
during cooking. Place the roast rib-side down on a wire rack in a
large roasting pan. Spread the top and sides with the mustard.
Combine the remaining ingredients and spread over the mustard. Place
in a preheated 200F (95C) oven until the internal temperature reaches
130F (55C) for medium-rare, about 3 1/2 hours, or 30 minutes per
pound. Remove from the oven and let stand 30 to 60 minutes before
serving. Reserve the drippings for the Yorkshire pudding.
To carve, stand the roast up so the bones are pointing upward. Remove
the twine and slide a long carving knife along the ribs to separate
the meat from the bones. Place cut-side down and cut across the grain
into thick slices. Serves 6 to 8.
Horseradish Sauce
1 cup (250 ml) sour cream
3 Tbs (45 ml) prepared horseradish, or to taste
1 Tbs (15 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
Combine all ingredients and refrigerate at least 1 hour before
serving. Makes about 1 1/4 cups (310 ml).
Yorkshire Pudding
2 eggs
1 cup (250 ml) all-purpose flour
1 cup (250 ml) milk
1/2 tsp (2 ml) salt
2 Tbs (30 ml) beef drippings
Combine the egg, flour, milk, and salt in an electric blender.
Process at high speed for 2 to 3 seconds. Turn off the machine and
scrape down the sides of the jar. Blend for 40 seconds. To make by
hand, beat the eggs and salt until frothy. Beat in the flour
gradually, followed by the milk. Refrigerate for at least 1 hour.
Heat the beef drippings in a large roasting pan (you may use the one
the roast was cooked in after removing the rest of the drippings) over
moderate heat until the drippings are hot and begin to bubble. Beat
the batter briefly and pour into the hot roasting pan. Place in a
preheated 375F (190C) oven and bake for about 30 minutes, until the
batter is crisp and brown and has risen up the sides of the pan. Cut
the pudding into squares and serve immediately. Serves 6 to 8.
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