On Sun, 20 May 2007 21:25:14 -0700, "Kent" > wrote:

>
>"TJ" > wrote in message
.. .
>>
>>
>> My first time here in this NG and have enjoyed following various
>> threads. Would appreciate some of your insights regarding the
>> following.
>>
>> Tommorrow is Queen Victoria Day and I am planning to cook a Prime Rib
>> Roast for two couples for and evening meal. I know I can get tips and
>> advice from various net sources plus my trusty Food Prep. manuals but
>> I was just wondering what some of you might want to share with me
>> about approaches to this kind of meal that have worked for you and
>> have produced good results....... I haven't done a Prime Rib in a long
>> time.
>>
>> The roast I have is about 6 pounds...( cook to rare
>> rare-medium)......was planning baked white potatoes.....plus steamed
>> carrots....yorkshire pudding (the frozen kind that you pop in the
>> oven)....a mixture of sauteed baby sweet peppers, garlic, vidalia
>> onions, cremini mushroom and brown rice....(could be starch overkill
>> here.....maybe I should drop the white baked potatoes)......If I drop
>> the white potatoes I was thinking of adding steamed Fiddle Heads
>> (buttered ) for colour, taste and texture variety ....that's my
>> approach so far......tommorrow maybe another story..........Wine could
>> be Cab S ...Pays D'oc...Baron P de Rothschild. .........what do you
>> think......will this work ?....
>>
>> I would love to hear how some of you have presented a Prime Rib
>> meal.....and hear any suggestions that you might have.....
>>
>> Thanks
>>
>> Bernie
>>
>>
>I always cook Standing Rib, or Prime Rib, with bone in, indirectly on the
>charcoal Weber.
>However, you can do the same in the oven, pretty much the same way.
>1. Slather the cut sides of the roast with bacon fat.
>1.a Always use a drip pan underneath to catch what you're going to later
>put in the Yorkshire
>Pudding.
>2. Start at a high temp. 450F, or so, and after 10 min. reduce temp to
>300F. Roast to
>115F- NO HIGHER than 120F. Rest the roast for 25 min. at warming oven temp,
>150F or so
>while you make the Yorkshire Pudding. This will raise the internal temp to
>125 from edge to edge.
>3. To make Yorkshi Blenderize, 1 cup flour, 1 cup milk, 2 eggs, and
>salt.
>4. Put 1/4 cup of oil from the dripping pan, plus all of the brown
>drippings in the drip pan. Put
>that the oil in a cast iron[or equivilant] casserole pan, pour the
>blenderized ingredients on top, don't mix, and bake it in a 425F oven for 25
>minutes. This is exactly how long the standing rib should rest afer the
>initial roast to equilibrate the edge and the middle temps.
>Do not use a supermarket Yorkshire Pudding. The whole dish will be lost.
>It's very
>easy to make a "Yorkie" that will equal anything in a high brow restaurant.
>We usually have the best bordeaux with this, an older one, that is not so
>harsh is best. That's
>what the British do. They love old clarets.
>Writing this makes me envious.
>Good luck, and happy eating.
>
>
>Kent
>
Wow !.....very interesting......I have a Weber BBQ.......Never thought
of using the BBQ but the way you describe it makes it tempting....

I guess I could reverse things by doing the Roast in the Kitchen Oven
and use the BBQ for the warming oven......they are close to each
other...I am concerned that I would have to totally clean my unit if I
was to use the caught drippings....and I don't think I have the time
for that...

In response to Phred....I have used my BBQ to do French racks of Lamb
and Boneless shoulder Lamb and the temps were controllable.....but you
have to manipulate the burners to get the right combination that will
produce desired temp.....I found that once you get that fix ....it
will hold....have had good results......you have to keep monitoring
though because a sudden increase in wind drafts can effect the temps I
found

Claret ?.......I remember the term from Shakespear plays......however
here in the Toronto area I have never seen a wine variety described as
Claret.....is that a Brit nickname for something else like a
chianti-like wine....or what the French call a vin de maison....??

Thanks for the advice on making " yorkies "......great !

Cheers

Bernie