" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Vintage Fare

In a world full of cooking channels and millions of cookbooks, cuisine has come a long way over the years.
I will admit I love to try out new fads and cooking styles but at the end of the day I am still a fan of the classic recipes and cooking methods of many decades ago. Uncomplicated, traditional and wholesome.

A simple roast prime rib of beef is as traditional as it gets.
Although quality and cuts of meat have improved through the years. the method of cooking has hardly changed.

Yorkshire pudding is a bread type dish created in Yorkshire England in the 1700's.
It is made with the drippings from the roast.
I find that with today's leaner cuts I hardly have any fat drippings so I use butter instead.

It tastes just as good!

You can make a gravy or au jus by adding beef broth to the pan and scraping any bits off the bottom along with any drippings your roast produced.

Classic Prime Rib with Yorkshire Pudding

  • 3 to 5 lb prime rib roast
  • 2 tbsp melted butter
  • 2 eggs
  • 1 cup of flour
  • 1 cup of milk

Heat oven to 425F. Place roast standing on rib end in the roasting pan. Season with salt and pepper.
Place in the oven and cook for 15 minutes.

Meanwhile in a glass or ceramic dish melt the butter in the oven.
Mix the milk, eggs and flour in a bowl and then pour into dish with the butter.

After the 15 minutes for the roast, reduce heat to 250F. Cook for 15 to 20 min per pound.
Place the Yorkshire pudding in the oven 15 more minutes before roast is done.Raise oven temperature to 375. Bake until  the pudding is puffy and golden.

Wine Suggestion: Cabernet Sauvignon


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