Now This is a Yorkshire Pudding

The prime cuts of beef are the prime rib roast, short loin and sirloin and make up only 25% of the carcass. Cooking with the prime cuts is often seen as a no brainer. But skill is required to make the most of them.

Standing Rib Roast

Dry a 3-rib roast, about 7 pounds (3.5 kg), thoroughly with a paper towel and place it on a plate in the refrigerator to further dry for 1 to 3 days.

Bring the meat to room temperature before roasting by allowing it to sit on the countertop for 30 minutes. Season generously all over with sea salt and coarsely ground black pepper.

Preheat the oven to 450 F (230 C). Place the meat in a roasting pan, bone side down and roast for 15 minutes then reduce the heat to 325 F (160 C) until done. Additional cooking time for rare is 1 to 1 1/2 hours.

Half an hour before the expected done time, insert a meat thermometer into a thick portion away from bone and fat. When the internal temperature reads within 5 degrees of desired doneness remove it from the oven, cover with foil and let sit up to 45 minutes. The temperature will rise during this rest period. Rare is an internal temperature of 120 F (50 C). Medium meat reaches 140-145 F (60-63 C), medium well is 150-155 F (65-68 C) and well done is about 160 F (71 C). Save all the juices from the pan and serve in a small gravy boat with the roast. Serves 4.

Yorkshire Pudding

Make one large Yorkshire Pudding and serve it with the roast on top. It will soak up all the juices.

1/2 tsp. salt 2 mL
1 c. flour 250 mL
2 eggs
1 c. milk 250 mL
1/4 c. oil 60 mL

Mix all ingredients, except the oil, together.

Refrigerate for at least 2 hours.

Preheat oven to 450 F (230 C).

Take an 8-inch round pan and pour the 4 tablespoons of oil into it.

Heat the pan for 2 minutes before pouring in the cold batter.

Cook for 20 to 30 minutes.

Do not open the oven door during cooking.

Serve immediately and enjoy the crispy outer edges and the custard-like inside. Serves 4.

Smashed Potatoes with Truffle Oil

Cook 4 medium sized whole potatoes in boiling water until just fork tender. Drain. Generously oil a baking sheet and place potatoes on the sheet with space around each for spreading.

With a potato masher gently crush each one and then crush again at a 90-degree angle to the first crush. Brush will oil. Sprinkle with kosher salt and drizzle with truffle oil.

Bake on the top shelf of a 450 F preheated oven until golden with crispy edges, 20 to 25 minutes. Serves 4.