Chef Marco Grimaldi,
Bailey’s Restaurant
Tying the roast with kitchen string will keep the meat from drying out. The Yorkshire pudding can be made as one large pudding, or in muffin tins for individual servings.
Ingredients
Roast
6 1/2 lbs prime rib roast (fat on)
Salt and pepper, to taste
Port and stilton sauce
1 Tbsp unsalted butter
2 shallots, finely chopped
3/4 cup and 2 Tbsp port
1 3/4 cups demi-glace
1 sprig fresh thyme
3 1/2 oz English stilton cheese
1 tsp unsalted butter, to finish
Yorkshire pudding
2 eggs
2 tsp salt
3/4 cup all-purpose flour
1 cup milk
Fat from roasting pan
Method
Roast
1. Preheat oven to 300˚F.
2. Remove the fat cap in one piece. Clean the meat of its nerves and sinews.
3. Season the meat well with salt and pepper.
4. Replace the fat cap and tie it in place with kitchen string.
5. Place in an open roasting pan, cook in oven for 3-4 hours until it reaches an internal temperature of 113˚F.
6. Remove the fat cap and set aside. Continue to brown meat beneath the broiler.
7. Let meat rest in a warm place before service. Reserve fat and juices in pan for pudding.
Port and stilton sauce
1. In a heavy bottom saucepan, melt
1 Tbsp butter until it froths.
2. Add shallots and sauté over medium heat until soft and translucent.
3. Add the port and heat until mixture begins to boil. Add the demi-glace and thyme and bring to a boil.
4. Reduce mixture to a simmer, until it reaches a sauce-like consistency. Skim off any impurities that collect on the surface. Remove thyme sprig.
5. Just before service, break up the stilton into little pieces and swill into the sauce. As the stilton starts to melt, incorporate 1 tsp butter to add body and shine to the sauce. Serve immediately.
Yorkshire pudding
1. Preheat oven to 425˚F.
2. In a bowl, whisk eggs and salt together until frothy.
3. Incorporate flour.
4. Slowly pour in milk until mixture is smooth. Allow to rest for an hour in a cool place.
5. In an oven dish, heat reserved beef fat and juices until it sizzles.
6. Beat the batter again, adding a touch of cold water if necessary, and pour into oven dish.
7. Bake on top rack of preheated oven for 15 minutes.
8. Lower heat to 400˚F until well risen, crisp and brown. Serve hot.
Yield 6 servings