Roast beef with roasted vegetables, Yorkshire pudding
When I was in Japan, eating steaks were rare occasion. This is simply because our diet is based around rice, and most common setting for dinner table would be everyone gets a bowl of rice, Miso soup, and you will see a couple of big plate of side dishes.
Side dish has more vegetables compared to the common dish you find here in the states and, sometimes, the side dish is made with some vegetables and meat together.
Coming over here in the states, I must say I learned a lot about cooking steaks. If you ask my husband about steaks I make, he would show you two thumbs up. It is one of the things he says I do good at. I am happy to see our family eating steaks with big grin.
Recently, I made roast beef with roast vegetables and, since one of my friends were talking about eating Yorkshire pudding, I felt like I would like it too, and I made the Yorkshire pudding also instead of serving rolls to go with the meal.
If you were not familiar with Yorkshire pudding, it is one of the traditional/staple dish from England that is served along side with roast beef. It is almost like skin of cream puff with more eggy taste to it. It is basically batter is poured into pan that had preheated oil in it and, it will puff up as it cooks. Yorkshire pudding is one of my favorite side dishes to eat.
So,how do you make "Roast beef with roasted vegetables", and "Yorkshire pudding"? Here is how.
Roast beef with roasted vegetables..
0.Preheat the oven at 450F
1. Dry the Beef prime ribs (bone-in) 3 lb, and sprinkle Montreal steak seasoning (McCormic)
2. Place the roasting pan on the stove,drizzle Extra virgin Olive oil, and preheat the pan with medium high heat
3. When you see the slight steam is coming out from the pan, sear the ribs to make all round nice brown to seal the flavor
4. Set the seared prime rib on aside on the plate, and turn off the stove, and add some baby carrot, cut up small red potatoes and peeled garlic cloves from one bulb to the roasting pan, and stir to coat the oil around them
5. On top of the vegetables (carrots,potatoes), set the roasting rack and set the prime rib (bone side down), and put the pan into the preheated oven
6. After about 15 minutes, take the pan out from the oven and check the doneness of baby carrots. If it were soft enough with some crunch, take them out from the pan and set them aside on plate,put the beef and potato back in the oven.
** With baby carrots, no seasoning necessary because garlic oil in the pan, and dripping from the beef season the carrots nicely,and if you add more seasoning,it can get salty.
7. Another 15 minutes later, scoop out all the garlic cloves from the roasting pan, and mash them in a bowl, drizzle extra virgin olive oil in a bowl, add chopped fresh rosemary (about 1 string; 1 tbs) and mix
8. To the garlic oil-rosemary mix in a bowl, put the semi-roasted potatoes, and stir them to coat the potato
** Roasted rosemary potato is one of my favorite. It adds an extra nice taste to the potato.
9. Put the rosemary garlic oil coated potato back in the roasting pan and cook until crisp on edge and tender inside. (It will be about 15 minutes later)
10. When potato became crisp on edge,tender inside,set the potato aside on plate
11. Another 15-30 minutes later, take the roasting pan and check the temperature for desired doneness,and if the meat was at right temperature to pull, take it out and set them aside covered with foil to rest.
** We like medium rare and, I usually take the steak off from the skillet when meat thermometer reads about 135F. When the meat is cooling down on a plate, it will still continue cooking, and final temperature will be about 10F higher.
** Temperature of the meat off from the skillet for desired doneness**
Rare; 125F
Medium rare; 135F
Medium; 140F
Medium well; 155F
Well done; 165F
** If the beef was at desired temperature, set the beef aside on plate covered with foil, and let them rest about 15 minutes
** DO NOT slice the beef until meat is rested.Otherwise, when you cut the meat, the meat juice will run all over the cutting board and you will get the dry cut of beef.
I know that when you watch the cooking shows, chefs sometimes tell you to use the fist to feel the doneness of the meat. It is fine, but I personally feel that checking the temperature with meat thermometer is sure way to serve the perfect steaks every single time without fail. So, use the thermometer to serve the perfect steaks to your family.
My favorite meat thermometer is called "Super fast thermapen" by thermoworks. It reads the temperature very fast and always accurate and,I really like this tool.
I used to use meat thermometer that has probe and temperature reader head is placed on top of the probe. It was okay, but it ate the battery so fast, and it was not that accurate temperature plus reading the temperature was rather slow compared to the thermapen. I had to buy a thermometer over and over in short time,too.
I do not get any endorsement for this, and I just like the tool so much.
Super-Fast Thermapen..
While yummy roast beef is resting,work on the Au jus, and saute onion.
<Red wine Au jus gravy for the roast beef>
1. To the beef dripping, add 1.5 tbs of unbleached all purpose flour, and stir and cook the flour a little in the roasting pan.
2. De-glaze the pan with 1/2C red wine. Scrub off the brown bits in the pan. That bit is yummy part. It is the one that makes the Au jus gravy so good.
3. Add 2C of Beef broth and stir and set at medium heat and cook down to thicken the sauce a little. When it reached desired thickness, lower the heat to simmer.
4.When everything is ready to serve, pour them through the kitchen sieve for the smooth Au jus gravy to gravy boat and serve it with meal.
<Saute onion>
1. Slice 1/2 White onion.
2. Set the skillet at medium high and add 1 tbs butter and let it melt
3. When butter is melted, add sliced onion and stir and sprinkle Morton Nature's Seasons with blue cap and cook them till it gets translucent.
4. Set the onion aside
work on the Yorkshire pudding.
Yorkshire Pudding..
<Yorkshire pudding>
1. To a bowl, add 1C unbleached all purpose flour, 1/4tsp table salt, and mix
2. To second bowl, add 1/2C milk,1/2C heavy cream, and 4 eggs and mix well
3. Pour the egg-milk-cream mixture into the flour-salt bowl and stir well
4. You will see a little bubbles in the batter and stop stirring and let it sit for 10-15 minutes on counter
5.While the batter is resting, to the cake pan (or muffin tin pan. If you use the muffin tin pan, add about 2 tbs of vegetable oil in each tin.And make sure the tin pan is greased on side so that batter would not stick to it.) , add about 12 tbs of vegetable oil or enough to cover the pan surface about 1/4" or so, and put the pan in the preheated 450F oven for and 5-10 minutes , and pull the pan out to pour the batter into the pan.
** When you are preheating the oil in the pan, watch out the pan in the oven.
** When you are ready to pour the batter into the pan, it will be at about smoking point. Very hot oil,and be careful to pour the batter into the pan.
** If you were using the muffin tin for this,when you pour the batter to each tin, fill it to about 80%
5. Carefully, pour the batter into preheated oil pan, and bake for 15-20 minutes until it gets puffed up and it gets brown.
** DO NOT open the oven to peek them,or it would not puff well.
** I usually make in 8"x8" Pyrex pan or 8" round cake pan for easy bake. However, if you use tin pan, it will puff up more on center because it does not get much weight of the batter.
** When I pulled the pudding out from the oven,it was more puffy than you see in the picture, as it sits, it sunk down a little..
Now, serve up on plate and enjoy!
Side dish has more vegetables compared to the common dish you find here in the states and, sometimes, the side dish is made with some vegetables and meat together.
Coming over here in the states, I must say I learned a lot about cooking steaks. If you ask my husband about steaks I make, he would show you two thumbs up. It is one of the things he says I do good at. I am happy to see our family eating steaks with big grin.
Recently, I made roast beef with roast vegetables and, since one of my friends were talking about eating Yorkshire pudding, I felt like I would like it too, and I made the Yorkshire pudding also instead of serving rolls to go with the meal.
If you were not familiar with Yorkshire pudding, it is one of the traditional/staple dish from England that is served along side with roast beef. It is almost like skin of cream puff with more eggy taste to it. It is basically batter is poured into pan that had preheated oil in it and, it will puff up as it cooks. Yorkshire pudding is one of my favorite side dishes to eat.
So,how do you make "Roast beef with roasted vegetables", and "Yorkshire pudding"? Here is how.
Roast beef with roasted vegetables..
0.Preheat the oven at 450F
1. Dry the Beef prime ribs (bone-in) 3 lb, and sprinkle Montreal steak seasoning (McCormic)
2. Place the roasting pan on the stove,drizzle Extra virgin Olive oil, and preheat the pan with medium high heat
3. When you see the slight steam is coming out from the pan, sear the ribs to make all round nice brown to seal the flavor
4. Set the seared prime rib on aside on the plate, and turn off the stove, and add some baby carrot, cut up small red potatoes and peeled garlic cloves from one bulb to the roasting pan, and stir to coat the oil around them
5. On top of the vegetables (carrots,potatoes), set the roasting rack and set the prime rib (bone side down), and put the pan into the preheated oven
6. After about 15 minutes, take the pan out from the oven and check the doneness of baby carrots. If it were soft enough with some crunch, take them out from the pan and set them aside on plate,put the beef and potato back in the oven.
** With baby carrots, no seasoning necessary because garlic oil in the pan, and dripping from the beef season the carrots nicely,and if you add more seasoning,it can get salty.
7. Another 15 minutes later, scoop out all the garlic cloves from the roasting pan, and mash them in a bowl, drizzle extra virgin olive oil in a bowl, add chopped fresh rosemary (about 1 string; 1 tbs) and mix
8. To the garlic oil-rosemary mix in a bowl, put the semi-roasted potatoes, and stir them to coat the potato
** Roasted rosemary potato is one of my favorite. It adds an extra nice taste to the potato.
9. Put the rosemary garlic oil coated potato back in the roasting pan and cook until crisp on edge and tender inside. (It will be about 15 minutes later)
10. When potato became crisp on edge,tender inside,set the potato aside on plate
11. Another 15-30 minutes later, take the roasting pan and check the temperature for desired doneness,and if the meat was at right temperature to pull, take it out and set them aside covered with foil to rest.
** We like medium rare and, I usually take the steak off from the skillet when meat thermometer reads about 135F. When the meat is cooling down on a plate, it will still continue cooking, and final temperature will be about 10F higher.
** Temperature of the meat off from the skillet for desired doneness**
Rare; 125F
Medium rare; 135F
Medium; 140F
Medium well; 155F
Well done; 165F
** If the beef was at desired temperature, set the beef aside on plate covered with foil, and let them rest about 15 minutes
** DO NOT slice the beef until meat is rested.Otherwise, when you cut the meat, the meat juice will run all over the cutting board and you will get the dry cut of beef.
I know that when you watch the cooking shows, chefs sometimes tell you to use the fist to feel the doneness of the meat. It is fine, but I personally feel that checking the temperature with meat thermometer is sure way to serve the perfect steaks every single time without fail. So, use the thermometer to serve the perfect steaks to your family.
My favorite meat thermometer is called "Super fast thermapen" by thermoworks. It reads the temperature very fast and always accurate and,I really like this tool.
I used to use meat thermometer that has probe and temperature reader head is placed on top of the probe. It was okay, but it ate the battery so fast, and it was not that accurate temperature plus reading the temperature was rather slow compared to the thermapen. I had to buy a thermometer over and over in short time,too.
I do not get any endorsement for this, and I just like the tool so much.
Super-Fast Thermapen..
While yummy roast beef is resting,work on the Au jus, and saute onion.
<Red wine Au jus gravy for the roast beef>
1. To the beef dripping, add 1.5 tbs of unbleached all purpose flour, and stir and cook the flour a little in the roasting pan.
2. De-glaze the pan with 1/2C red wine. Scrub off the brown bits in the pan. That bit is yummy part. It is the one that makes the Au jus gravy so good.
3. Add 2C of Beef broth and stir and set at medium heat and cook down to thicken the sauce a little. When it reached desired thickness, lower the heat to simmer.
4.When everything is ready to serve, pour them through the kitchen sieve for the smooth Au jus gravy to gravy boat and serve it with meal.
<Saute onion>
1. Slice 1/2 White onion.
2. Set the skillet at medium high and add 1 tbs butter and let it melt
3. When butter is melted, add sliced onion and stir and sprinkle Morton Nature's Seasons with blue cap and cook them till it gets translucent.
4. Set the onion aside
work on the Yorkshire pudding.
Yorkshire Pudding..
<Yorkshire pudding>
1. To a bowl, add 1C unbleached all purpose flour, 1/4tsp table salt, and mix
2. To second bowl, add 1/2C milk,1/2C heavy cream, and 4 eggs and mix well
3. Pour the egg-milk-cream mixture into the flour-salt bowl and stir well
4. You will see a little bubbles in the batter and stop stirring and let it sit for 10-15 minutes on counter
5.While the batter is resting, to the cake pan (or muffin tin pan. If you use the muffin tin pan, add about 2 tbs of vegetable oil in each tin.And make sure the tin pan is greased on side so that batter would not stick to it.) , add about 12 tbs of vegetable oil or enough to cover the pan surface about 1/4" or so, and put the pan in the preheated 450F oven for and 5-10 minutes , and pull the pan out to pour the batter into the pan.
** When you are preheating the oil in the pan, watch out the pan in the oven.
** When you are ready to pour the batter into the pan, it will be at about smoking point. Very hot oil,and be careful to pour the batter into the pan.
** If you were using the muffin tin for this,when you pour the batter to each tin, fill it to about 80%
5. Carefully, pour the batter into preheated oil pan, and bake for 15-20 minutes until it gets puffed up and it gets brown.
** DO NOT open the oven to peek them,or it would not puff well.
** I usually make in 8"x8" Pyrex pan or 8" round cake pan for easy bake. However, if you use tin pan, it will puff up more on center because it does not get much weight of the batter.
** When I pulled the pudding out from the oven,it was more puffy than you see in the picture, as it sits, it sunk down a little..
Now, serve up on plate and enjoy!
Posted by yassy at 3/20/2011 2:08 PM 
Categories: Miscellaneous (cooking)
Tags: food roast beef yorkshire pudding
Categories: Miscellaneous (cooking)
Tags: food roast beef yorkshire pudding
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