Roasted prime rib, Yorkshire pudding (The Escoffier culinary guide)

 

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                The rib of beef is roasted without being boned; it is simply shortened.

                If it is roasted in the oven, it is better to cook it in a large braising pan which is kept uncovered.

Average cooking time: 15 to 18 minutes per kilo

                  If it is processed by the spit, the cooking time for the Rib of beef is 15 minutes per kilo; but it must then be held in an oven for half an hour or an hour, depending on its size, for the internal concentration of the juice, which completes the cooking.

Note: Recommended way to roast the Prime rib in the oven: Wrap it, on the back and on the sides, with a layer of coarse salt moistened with water, 2 to 3 centimeters thick. As soon as the water has evaporated, the salt forms a crust which constitutes a protection for the Rib and which only needs to be removed after it comes out of the oven.

Yorkshire pudding

      Dissolve 500 grams of flour with 4 eggs and a quarter liter of milk; season with salt, pepper and nutmeg. Pour this composition into a deep frying pan (ideally cast iron), containing very hot roast fat and bake in the oven.

      If the roast is done on a spit, place the Yorkshire-pudding under the piece when you take it out of the oven, so that it soaks up the juices and fat that fall from it.

      Cut them into diamonds or squares and arrange them either on the edges of the dish, around the piece, or on a separate dish.

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