Yorkshire Pudding. I have made these before. I haven't updated though that I love the combination of both ghee and drippings the most in these. They are so flavorful and I wouldn't make them any other way. You can, however, use either or as far as ghee and fat drippings. But both make such a great combination.
I am also including my sous vide method for a bone-in rib roast (Prime Rib depending on the grade you have purchased.) It really is a foolproof method to cook the roast to get it cooked to your likeness all the way through.
Yorkshire Pudding
Makes about 12
1 cup flour
1/2 teaspoon salt3 eggs
1 cup milk- a little more for a more custard texture
Fat from roast drippings
Ghee
If you have a roast in the oven you can make this batter and keep it in the refrigerator until it is time to bake.
- Place all the ingredients (except the butter or fat drippings) for the pudding into a blender. Blend for about a minute. Scrape down the sides of the blender if needed to get the flour incorporated. (You can also whisk this in a large bowl.)
- Turn the oven up to 400 degrees.
- Place 1/2 teaspoon of fat drippings and 1/2 teaspoon of ghee into each cup of your muffin tin or popover pan.
- Place the tin into the oven and let it get hot.
- Blend the ingredients once more in case they have settled. Fill cups of the tins to 2/3 of the way high.
- Return the pan to the oven and bake for 15-20 minutes. Do not open the oven, the puddings need to rise. Once removed from the oven they will fall. Serve immediately after removing from the oven.
Sous Vide Bone-in Rib Roast (Prime Rib)
4 bone Rib Roast/ Prime Rib
seasonings as desired
4 tablespoons butter, cut into pieces
- Rub seasonings all over the roast.
- Place the roast into a bag, scatter butter on the top of the roast.
- Vacuum seal the bag.
- Place in a water bath with the sous vide set to 133F for 10 hours.
- Remove from the water bath, pour off liquid. Separate the fat, reserve the fat for the Yorkshire Pudding and the other drippings for gravy.
- Pat the roast dry.
- Place it in a high oven to brown on all sides. about 15 minutes. (500F convection oven is what I use.)
- Serve with drippings and Yorkshire Pudding.
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I really appreciate you sharing that. Getting a sous vide immersion circulator has been my best purchase this year, which cooks meat incredibly juicy and tender.
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