Prime Rib Roast Dinner with Yorkshire Pudding - Bonita's Kitchen скачать в хорошем качестве

Prime Rib Roast Dinner with Yorkshire Pudding - Bonita's Kitchen

Welcome to Bonita's Kitchen! Today we will be making Prime Rib Roast Dinner with Yorkshire Pudding. See recipe below! Ingredients: 1 Prime Rib Roast (standard size 5 to 6 pounds)  1/2 tsp Sea Salt 1/2 tsp Black Pepper 1/2 tsp Ground Rosemary  1/2 tsp ground thyme 3 Cloves of garlic, sliced or grated 1 or 2 Cups beef broth Method: Pre-heat oven 425ºF ( 230ºC), Prep-Time: 10 minutes, Cooking Time: ( about 1 1/2 hour) depending on your roast size. Method: Season roast equally with the salt, pepper, rosemary seasonings and garlic.  ( start the seasonings in a dish and rub the roast equally with them.) add beef broth to pan, celery, and chopped onion. Start to roasting at 425º for the first 25 minutes on a pan with a rack, to lock in the juices. Then reduce heat to 350ºF continue cooking 16 minutes to every pound, for about 1 1/2 hours or until roast reaches 135ºF to 140ºF, this is for a medium rare centre, this is for a 5 to 6 pound roast.  When complete remove from heat and let rest for 15 minutes before cutting meat.  Keep dippings for making gravy, see recipe below. Beef Gravy: Beef dipping ( remove any oil from pan ) 3-4 cups vegetable broth 1/4 cup flour or cornstarch  1/2 cup cold water 1-2 drops gravy browning or Worcestershire sauce 1 pack oxo or bully beef seasoning In a roaster or pan add beef dippings, vegetable broth, gravy browning,( use Worcestershire sauce if you don’t have browning) oxo and let come to a boil. In a mason jar add flour and water then cap and shake well until all smooth. ( use cornstarch if you can’t use flour)  With a large whisk or spoon pour the flour rough in the beef broth and stir fast until gravy starts to thicken.  Serve over roast beef dinner.  Boiled Veggies and Steamed Broccoli and Cauliflower: 1 - Carrot ( pre-person ) 1 - Potatoes ( pre- person ) 1 - Turnip broccoli cut  cauliflower cut 1 tsp sea salt In a boiler with steamer and lid full half with water and start to boil on medium heat. Then peel and cut carrot and potatoes clean and add to boiler with sea salt. Place steamer on top of boiler then add cut broccoli and cauliflower and cover to steam with veggie while cooking. Cook until fork tender then turn heat off. Serve with roast beef, gravy and Yorkshire pudding. 379 cal, 1g carb, 45g prot. 21g fat, 131mg chol,  Yorkshire Pudding 5 large eggs 1 cup flour 3/4 cup milk 1/2 tsp sea salt 1 tbsp water 1/2 cup oil ( vegetable or beef dipping oil ) Pre-heat oven 425ºF ( 230ºC ), Prep-Time 5 min, Bake Time: 25 minutes, Method: • In a medium bowl mix together all top 5 ingredients except oil, beat with whisk until smooth. ( please note: For best results keep batter at room temperature for 20 to 30 minutes while pre-heating oven, warm muffin pan and add room temperature oil to each cup.) • Preheat oven to 425ºF or (230ºC), after your muffin pan is warm ( best results with a hot pan) add oil equally to each cup and then add batter equally to each one about 1/2 way. • I use a silicone muffin pan because it don’t stick, or use a tin muffin pan.  • Place a cookie sheet under muffin pan before you put in oven. • After you fill muffin pans put in oven immediately to keep the heat in the pan, bake for 25 minutes, until brown all around and crispy to touch and sounds hollow when tapped.  • Serve hot from the oven, with roast beef dinner and gravy, or cool completely and add the freezer bag and freeze until eaten.  I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!