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Standing Rib Roast with Bacon and Rosemary Jus and Yorkshire Puddings

Standing Rib Roast with Bacon and Rosemary Jus and Yorkshire Puddings

Standing Rib Roast with Bacon and Rosemary Jus and Yorkshire Puddings

rajpatel220157
This slightly sweet pot roast is inspired by both the classic Belgian beef carbonnade and the German pot roast called sauerbraten. It’s best served with a full-flavored dark beer, such as porter or German bock. Choose a rump roast with as much marbling as you can find.
Prep Time 20 mins
Cook Time 1 hr 30 mins
Servings 6 people

Ingredients
  

  • 1 8 lb. standing rib roast should have 2, usually 3 bones
  • 6 garlic cloves peeled
  • 3 tablespoons fresh thyme leaves
  • tablespoons salt
  • 1 tablespoon freshly ground black pepper
  • tablespoons olive oil
  • 1 tablespoon minced rosemary
  • 1 teaspoon Dijon mustard
  • 2 large yellow onions cut into wedges
  • 4 ribs celery cut into 2 inch pieces
  • 4 large carrots peeled and cut into 2 inch pieces

Instructions
 

  • With processor running, drop garlic through feed tube and chop finely. Scrape down bowl. Add thyme, oil, salt, and pepper; blend to paste. Pat roast dry with paper towels. Place roast, bone side down, in roasting pan. Cut several shallow slits in fat. Press some garlic paste into slits. Rub remaining garlic paste all over roast. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Uncover and let stand at room temperature 2 hours before roasting.)
  • Position rack in bottom third of oven and preheat to 450°F. Roast beef 20 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into beef from center of top registers 125°F to 130°F for medium-rare, about 1 hour 50 minutes. Transfer to platter; reserve roasting pan with juices for Porcini and Bacon Sauce.
  • Let roast stand at least 20 minutes and up to 1 hour. Serve roast with sauce, horseradish cream, and popovers.
  • Meanwhile, to make the gravy, place the roasting pan over medium heat. Add the flour and cook, stirring with a flat-sided spoon to lift any baked-on pan juices, for 2 minutes or until bubbling. Add the port and bring to the boil. Add the stock and bring to the boil. Cook, stirring, for 5 minutes or until gravy boils and thickens. Remove from heat. Strain though a sieve into a serving jug.
  • Arrange onions and garlic around beef. Serve immediately with the port gravy

Notes

Cook’s Notes
If you’re not a beer drinker, this dish can be made with the same amount of a
slightly sweet Riesling.
If you don’t have malt vinegar, use cider vinegar.
To add more body to the sauce, puree all the prunes and ½ cup of the cooked
onions in a food processor and add back into the sauce.
Leftovers
For a real German treat, serve slices of rewarmed roast over egg noodles tossed
with some sauce, carrots, and mushrooms and garnished with a dollop of sour
cream.
Leftovers make great Reuben-type sandwiches: Cook some sauerkraut in the
leftover braising sauce. Slather toasted rye bread with mustard, then layer on
rewarmed slices of meat, some sauerkraut, and slices of Swiss cheese.
Keyword Standing Rib Roast with Bacon and Rosemary Jus and Yorkshire Puddings

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