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Location: Los Angeles>Little Rock>Houston>Little Rock
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Thanks for posting that. It sounds wonderful. I've saved it in my recipe box.
Our roast was disappointing this year. We bought the roast at Sam's and it was boneless, strike one. I'm still being coddled by the family due to the illness I've had, so sister cooked, strike two. There was no au jus, she over cooked the roast, and burned the Yorkshire, strike three.
Would you mind bumping this the week before Christmas next year?
My all time favorite dinner!!! Yummy...my uncle sent us one from Heavenly Ham...kinda nervous because the directions say to put it into the oven frozen in it's original wrapper...I'll let you know...
I know this sounds crazy...but growing up in the late 60's I remember my mother slathering the roast with yellow mustard before roasting...sounds gross but I remember it being delicious!!! It formed this great crust...and with the leftover drippings we had yorkshire pudding...
Thanks for posting that. It sounds wonderful. I've saved it in my recipe box.
Our roast was disappointing this year. We bought the roast at Sam's and it was boneless, strike one. I'm still being coddled by the family due to the illness I've had, so sister cooked, strike two. There was no au jus, she over cooked the roast, and burned the Yorkshire, strike three.
Would you mind bumping this the week before Christmas next year?
Sorry you wound up with a messed up meal. Especially a holiday meal that involves an expensive cut of meat . But there are ways to avoid this in the future - even if your sister is cooking .
I don't do boneless roasts (I only make this once a year and like my bones!). IMO - the 2 essential keys to a successful roast - no matter what else you do - are: 1) buying a cut that is reasonably marbled/has a reasonable amount of fat; and 2) using a meat thermometer to get your desired level of doneness.
Prime beef is of course best for #1. But choice beef can be all over the place. From hardly a trace of fat to pretty nicely marbled. I bought a "choice" roast at Fresh Market this year - and it was about as well marbled as the "prime" (boneless) roasts at Costco.
The meat thermometer is perhaps more important than the cut of meat. Without it - a person is simply guessing about how done the meat is when it's pulled out of the oven. Note that I cook my roasts at 300 degrees using the convection feature of my wall oven. I pull them out at 120 degrees (thermometer inserted right in the center of the roast) for rare in the middle and let them rest for about 20-25 minutes before carving. Also note that with the convection oven - the end cuts will come out about medium rare/medium with a nice crust based on an internal temperature of 120. My husband likes those end cuts . It would have been impossible for your sister to overcook the meat had she used a thermometer. So always keep one around. And bring one with you if you suspect a host/hostess doesn't have one and will be guessing about temperatures.
When it comes to the juices/drippings - I really don't get a lot from a roast during the cooking process. And - if a roast is rested properly - you're not going to get much extra when you're carving. I do take what I have - degrease them - and add some herbs and beef broth so I wind up with a reasonable amount. Using this recipe:
Why do you think the Yorkshire puddings got burnt? Did your sister start with very cold batter and a very hot pan? Yorkshire puddings generally cook up so fast (like 12 - 14 minutes) that I stand in front of the oven with the oven light on to make sure they're done "just so". It's basically the last thing I do in a meal like this - and I enjoy the brief rest before sitting down to eat. Robyn
My prim ribs turn out delicious, I have not been making it for years, this year was an exception. It was rare inside and I sliced them thin. Served with store bought horse radish. Next time I will try to make fresh horse radish from scratch. I still have the bone for soup.
However, I didn't get a lot of jus. Maybe it has to be made seperate.
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. But there are ways to avoid this in the future - even if your sister is cooking 
.
Best Prime Rib
