Ree Drummond's Prime Rib and Yorkshire Pudding

Ree is admittedly my fav. of the Food Network stars!! Here is her take on these two Yumola dishes to be considered for YOUR Christmas feast. Again, for any new readers, I denote any changes I would make or suggestions by an asterisk*. OBTW, we are having Prime Rib for our feast up in Everett!!

Prime Rib:
(serves 18)
4 T. tricolor peppercorns
3 rosemary sprigs
3 lemon* thyme sprigs
1/3 cup kosher salt
8 cloves garlic, minced
1 bone-in rib-eye roast (10-14 lbs.)
4 T. EVOO

Yorkshire Pudding:
(serves 12)
5 eggs
1 cup half and half
1 cup all-purpose flour
1 t. kosher* salt
Drippings from Prime Rib

To make the Prime Rib: Move oven rack to bottom and preheat oven to 500, then start with the seasoning! Grab peppercorns, and throw them in a big plastic resealable bag. Close and pound with a rolling pin to break them up. Pull leaves off rosemary and thyme sprigs. Throw crushed peppercorns into a bowl with the salt and herbs; add minced garlic. Toss together, then set aside. Place beef, fat side up, onto rack in roasting pan. Drizzle olive oil over surface and rub in. Sprinkle peppercorn/herb/salt mixture over surface of beef, pressing lightly with hands to adhere. Roast beef 45 min. for the first stage; cover with foil if browning too quickly. Reduce oven to 300 and insert meat thermometer sideways into roast. Roast beef 1 hour and 15 min. to 1 hour and 30 min. or until meat thermometer registers 120-125 for med.-rare - meat will continue to cook. Remove beef from rack and let rest about 15 min. to let the juices redistribute throughout meat. This is the perfect time to get the Yorkshire Pudding in the oven. When ready to serve, carve it into slices between bones.

To make Yorkshire Pudding: To make batter, combine eggs and half and half in a bowl. Whisk until totally combined. Then throw flour and salt into a sifter; sift them straight into bowl. Whisk until nice and smooth, then refrigerate until prime rib is ready. After beef is removed from pan, increase oven to 450. Use a slotted spoon to remove pepper corns, herbs and excess from drippings. Pour remaining drippings into a separate container. They should be speckled and lovely! Pour small amount (about 1/2 cup or so) of the drippings into each cup of a standard muffin pan; place in hot oven for a couple of min. or until just before drippings begin to smoke. Carefully remove pan from oven and immediately fill muffin cups 1/2 to 1/3 fill with batter. Bake 13-14 min. or until they've popped about as much as they can pop. Serve in a basket with a pretty napkin right next to prime rib. I will serve an au jus and horseradish sauce with ours*.

"Christmas Gift Suggestions:
 To your enemy, forgiveness.
 To your opponent, tolerance.
 To a friend, your heart.
 To a customer, service.
 To all, charity.
 To every child, a good example.
 To yourself, respect."

Have FUN today!!

Love,

Machete Milletti