Food You Want To Eat 100 Smart, Simple Recipes

Here's a sneak peak at a recipe for Roast Prime Rib with a Mustard-Herb Crust fromThe Food You Want to Eat. Roast Prime Rib with a Mustard-Herb Crust This roast is coated with a simple herby, garlicky paste to add flavor to the meat (and to make your entire house smell fabulous). But you can just as well rub the meat with salt and freshly ground pepper and stick it in the oven like that. Ask your butcher to cut the roast from what they call "the small end," where you'll get the largest, most tender piece of meat. (You do have a butcher, right?) Have him remove the chine bone and cut between the ribs to make carving easier. Serving roast prime rib is also an excellent excuse for making Yorkshire Pudding. Prepare the batter while the roast cooks, and refrigerate it. Then, while the roast is resting, you'll have the oven free to bake the pudding. Serves 6 WINE PAIRING: Syrah, Rhone, or young Barolo Ingredients 1 (3-rib) rib roast, 6 to 7 pounds, chine bone removed 4 large garlic cloves, coarsely chopped 34 (.75)teaspoon kosher salt 14 (.25)cup fresh rosemary needles, chopped 14 (.25)teaspoon freshly ground black pepper 1 tablespoon Dijon mustard 2 teaspoons balsamic vinegar 2 tablespoons extra-virgin olive oil Barbecue Rub (for variation) 1 1/2 (1.5) teaspoons kosher salt 2 tablespoons sugar 1 1/2 (1.5) teaspoons chili powder 1 1/2 (1.5) teaspoons paprika or other ground chili, such as ancho 4 teaspoons ground cumin 1 teaspoon Colman's dry mustard 2 pinches ground allspice Yorkshire Pudding 4 large eggs 1 cup whole milk 34 (.75) cup all-purpose flour 34 (.75)teaspoon kosher salt 4 tablespoons beef fat from a roast To Prepare 1. Preheat the oven to 450F. 2. Place the roast in a large roasting pan with the bones facing down. On a cutting board, use a fork to mash the garlic with the salt to make a paste. Put that in a small bowl and stir in the rosemary, pepper, mustard, vinegar, and oil. Smear that all over the meaty part of the roast (not the bones). Then put the pan in the oven and roast for 15 minutes. Turn the heat down to 350F. and continue roasting until the meat registers 125 to 130F. (for rare meat) on an instant-read thermometer. This could take about 1 more hour for a 6-pound roast, or 1 hour and 20 minutes for a 7-pounder. (For medium rare, roast for an additional 10 minutes.) 3. Remove from the oven and let stand at least 10 minutes. Lay the roast on its side (bones to one side, meaty section to the other) on a cutting board, preferably one that has an indented "gutter" around the edges for catching the juices. Holding the roast steady with a large fork, and cutting parallel to the cutting board with a large knife, cut the roast into slices. Figure on getting 2 slices from each ribone with a bone and one without. Carve and serve with the juices and Yorkshire Pudding. Variation: Spiced Prime Rib In a small bowl, combine all the rub ingredients Sprinkle the meat all over with the Barbecue Rub instead of the mustard glaze, and roast as in the recipe above. Yorkshire PuddingServes 6 Yorkshire Pudding is a delicious English classicthe perfect side to prime rib. It's really just a big popover that you make with a tiny bit of flavorful juices and fat from a roast (no need to tell your date about that latter ingrAllen, Ted is the author of 'Food You Want To Eat 100 Smart, Simple Recipes' with ISBN 9781400080908 and ISBN 1400080908.