Monday, June 1, 2020

Yorkshire Pudding (Sous Vide Bone-in Rib Roast)

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 salt
3 eggs
1 cup milk- a little more for a more custard texture
Fat from roast drippings

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.

  1. 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.) 
  2. Turn the oven up to 400 degrees. 
  3. Place 1/2 teaspoon of fat drippings and 1/2 teaspoon of ghee into each cup of your muffin tin or popover pan.   
  4. Place the tin into the oven and let it get hot. 
  5. Blend the ingredients once more in case they have settled. Fill cups of the tins to 2/3 of the way high. 
  6. 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
  1. Rub seasonings all over the roast.
  2. Place the roast into a bag, scatter butter on the top of the roast.
  3. Vacuum seal the bag.
  4. Place in a water bath with the sous vide set to 133F for 10 hours.
  5. Remove from the water bath, pour off liquid. Separate the fat, reserve the fat for the Yorkshire Pudding and the other drippings for gravy.
  6. Pat the roast dry.
  7. Place it in a high oven to brown on all sides. about 15 minutes. (500F convection oven is what I use.)
  8. Serve with drippings and Yorkshire Pudding.

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