Dinner tonight - Prime Rib Roast, Popovers and Gravy (with Mashed Potatoes, and Roasted Veg - Thanksgiving Leftovers), and Rice Pudding

So Dinner tonight....



Well, we still have leftover sides from our Thanksgiving party, which I will post on later. And frankly Mr. A and I are sick of poultry after cooking turkey, having turkey and then having roast chicken after the party. So what to do with all of those leftovers? We had a nice prime rib roast in the oven, so I thought what better time than to break it out! So as my roast is roasting away in the oven, baby is entertained with his dad, here it is broken down:



Prime Rib Roast

1 prime rib

Dijon mustard (I use full grain and I like PC)

Fresh rosemary (but you can use dried in a pinch, which I did today)

Salt

Freshly ground pepper

Granulated garlic powder



Take roast out of fridge, let rest half hour. Use paper towel to dry. Mix all ingredients in rub, apply and then roast in oven 275F until done. I use a meat thermometer so I don't have to keep checking until its done (which also tells me the temp to cook it to for desired level of doneness). We are rare meat people so I would cook to 125F, then remove, and let rest for 10 minutes or so before slicing and serving (it will increase in internal temp by 10 degrees at least when it comes out of oven if not more depending on size of roast)

Popovers/Yorkshire Puddings
- the only difference is in the fat used. Popovers go into cold greased muffin pans (and can use oil to grease) vs. Yorkshire puddings go into hot muffin pans (preheated) with roast drippings
I made popovers tonight just to make it easy

Makes min 6 popovers:
4 eggs
2 1/3 cup milk
2 cups flour
1/2 tsp salt
dash pepper
dash nutmeg

whisk eggs, milk; sift flour over and whisk in. Add seasonings and mix to combine. Let rest at least half hour, then pour into greased muffin tins and bake at 400F for 16-18 mins (Do NOT open oven) - serve warm

Gravy:
Don't stick to a recipe. This is a basic gravy recipe we use often. Use of wine can be contrevorsial but here, and in any sauces, the alcohol content burns off as it is cooked. If not using wine just add more broth or use water.

Drippings from roast
Sliced mushrooms (optional)
Sliced onions (optional)
Flour (a few tbsp)
A cup or so of red wine or water
2 cups beef broth or water
Salt/Pepper
Dijon Mustard (opt)
Cream (opt)

So the basic way to make a gravy is as follows:
Saute mushrooms and onions in roast drippings until soft on med heat.
Add flour and cook on high a few minutes until flour is absorbed.
Then add wine and broth, gradually, whisking in slowly (you want to make sure no lumps)
Bring to boil, stir often, simmer 5 mins or so. Season with mustard (opt) salt, pepper. Finish with cream if using.

I also made rice pudding which I can serve to baby C (prior to adding sugar as I'm trying to keep him off sugar) - will add that recipe tomorrow.

Happy cooking!