Roast Recipe for Dean
Posted: Fri Feb 24, 2006 11:53 pmDear Dean,
Here is a GREAT roast recipe for the grill.
Beef Rib Roast and Yorkshire Pudding from the Grill
From Bob House, Scottsdale, Arizona
Prime rib with Yorkshire pudding makes a grand grilled feast.
In an attempt to "barbecue the impossible," Bob House came up with a way to simultaneously grill prime rib and Yorkshire pudding. He rubs the prime rib with an herb-flavored oil, then grills it, catching the drippings below the meat in a pan on the firegrate. Then he pours Yorkshire pudding batter into the drip pan, where it puffs in the hot fat and browns from the heat of the coals.
PREP AND COOK TIME: About 1 1/2 hours
NOTES: A charcoal grill easily accommodates the Yorkshire pudding; you'll need 1 foil pan to collect drippings from roast for pudding. If using a gas grill, you need a minimum of 2 inches of open space between the heat source and the bottom of the grill to fit drip pan. But since the pudding tends to scorch when cooked on a gas grill, after you pour the batter into the drip pan, transfer it to an oven to bake and put a second pan under the roast.
MAKES: 5 to 7 servings
1 center-cut beef rib roast (4 to 5 lb.), surface of fat trimmed to no more than 1/4 inch thick
Garlic-herb oil (recipe follows)
1 cup low-fat milk
1 cup all-purpose flour
3 large eggs
About 3/4 teaspoon salt
Melted butter or margarine (optional)
Watercress sprigs
Pepper
1. Rinse beef and pat dry. Coat all over with garlic-herb oil.
2. Prepare barbecue for indirect heat. When barbecue is medium-hot, set an 8-inch square foil pan in center of firegrate or directly on heat source in gas barbecue (see notes); set grill in place. Set roast, bones down, on grill over drip pan. Cover barbecue; open vents for charcoal. Cook for 45 minutes.
3. Meanwhile, in a blender, whirl milk, flour, eggs, and 3/4 teaspoon salt until batter is smooth.
4. Transfer roast to a platter. Protecting your hands, lift grill off and remove drip pan. Pour drippings through a fine strainer into a bowl.
If using a charcoal grill, return 1 tablespoon drippings to pan; discard remainder. Return pan to firegrate and pour batter into pan. Replace grill, set roast back over pan, cover barbecue, and cook until medium-rare (135° in center of thickest part), 30 to 50 minutes longer, or until done to your taste. Cook pudding until well browned, 40 to 50 minutes.
If using a gas grill, return 3 tablespoons drippings (adding melted butter, if needed, to make this amount) to pan and pour in batter. Quickly set another 8-inch square pan on heat source, replace grill, set roast over pan, cover barbecue, and cook until medium-rare (135° in center of thickest part), 30 to 50 minutes longer, or until done to your taste. Meanwhile, bake pudding in a 375° oven until well browned, 30 to 40 minutes.
5. Transfer roast to a platter; let stand in a warm place for juices to settle, at least 10 minutes. If pudding is done before roast is ready to carve, close charcoal barbecue vents and leave pudding in barbecue to keep warm, or turn oven heat off and keep pudding warm in the oven.
6. Scoop pudding in large portions from pan and place around roast. Garnish with watercress. Carve roast and serve with pudding. Season to taste with salt and pepper.
Per serving: 934 cal., 68% (639 cal.) from fat; 53 g protein; 71 g fat (27 g sat.); 18 g carbo (0.8 g fiber); 426 mg sodium; 269 mg chol.
Garlic-herb oil
In a food processor, combine 1/4 cup peeled garlic cloves, 3 tablespoons olive oil, and 1 1/2 teaspoons each dried rosemary, dried savory, dried thyme, and coarse-ground pepper; whirl until finely chopped. (Or mince garlic and mix in a bowl with remaining ingredients.) Makes 1/3 cup.
Here is a GREAT roast recipe for the grill.
Beef Rib Roast and Yorkshire Pudding from the Grill
From Bob House, Scottsdale, Arizona
Prime rib with Yorkshire pudding makes a grand grilled feast.
In an attempt to "barbecue the impossible," Bob House came up with a way to simultaneously grill prime rib and Yorkshire pudding. He rubs the prime rib with an herb-flavored oil, then grills it, catching the drippings below the meat in a pan on the firegrate. Then he pours Yorkshire pudding batter into the drip pan, where it puffs in the hot fat and browns from the heat of the coals.
PREP AND COOK TIME: About 1 1/2 hours
NOTES: A charcoal grill easily accommodates the Yorkshire pudding; you'll need 1 foil pan to collect drippings from roast for pudding. If using a gas grill, you need a minimum of 2 inches of open space between the heat source and the bottom of the grill to fit drip pan. But since the pudding tends to scorch when cooked on a gas grill, after you pour the batter into the drip pan, transfer it to an oven to bake and put a second pan under the roast.
MAKES: 5 to 7 servings
1 center-cut beef rib roast (4 to 5 lb.), surface of fat trimmed to no more than 1/4 inch thick
Garlic-herb oil (recipe follows)
1 cup low-fat milk
1 cup all-purpose flour
3 large eggs
About 3/4 teaspoon salt
Melted butter or margarine (optional)
Watercress sprigs
Pepper
1. Rinse beef and pat dry. Coat all over with garlic-herb oil.
2. Prepare barbecue for indirect heat. When barbecue is medium-hot, set an 8-inch square foil pan in center of firegrate or directly on heat source in gas barbecue (see notes); set grill in place. Set roast, bones down, on grill over drip pan. Cover barbecue; open vents for charcoal. Cook for 45 minutes.
3. Meanwhile, in a blender, whirl milk, flour, eggs, and 3/4 teaspoon salt until batter is smooth.
4. Transfer roast to a platter. Protecting your hands, lift grill off and remove drip pan. Pour drippings through a fine strainer into a bowl.
If using a charcoal grill, return 1 tablespoon drippings to pan; discard remainder. Return pan to firegrate and pour batter into pan. Replace grill, set roast back over pan, cover barbecue, and cook until medium-rare (135° in center of thickest part), 30 to 50 minutes longer, or until done to your taste. Cook pudding until well browned, 40 to 50 minutes.
If using a gas grill, return 3 tablespoons drippings (adding melted butter, if needed, to make this amount) to pan and pour in batter. Quickly set another 8-inch square pan on heat source, replace grill, set roast over pan, cover barbecue, and cook until medium-rare (135° in center of thickest part), 30 to 50 minutes longer, or until done to your taste. Meanwhile, bake pudding in a 375° oven until well browned, 30 to 40 minutes.
5. Transfer roast to a platter; let stand in a warm place for juices to settle, at least 10 minutes. If pudding is done before roast is ready to carve, close charcoal barbecue vents and leave pudding in barbecue to keep warm, or turn oven heat off and keep pudding warm in the oven.
6. Scoop pudding in large portions from pan and place around roast. Garnish with watercress. Carve roast and serve with pudding. Season to taste with salt and pepper.
Per serving: 934 cal., 68% (639 cal.) from fat; 53 g protein; 71 g fat (27 g sat.); 18 g carbo (0.8 g fiber); 426 mg sodium; 269 mg chol.
Garlic-herb oil
In a food processor, combine 1/4 cup peeled garlic cloves, 3 tablespoons olive oil, and 1 1/2 teaspoons each dried rosemary, dried savory, dried thyme, and coarse-ground pepper; whirl until finely chopped. (Or mince garlic and mix in a bowl with remaining ingredients.) Makes 1/3 cup.
Well Dean