Birds sing, exotic ducks roost on top of Eduardo's roof and all's well in LSPland, in that balmy springlike way we so love. Alleluia, Christ has risen from the grave and death and Hell have no more dominion over us.
That in mind, I fixed a G3 monocle on a boneless 6-7 rib roast lurking in the thievish corners of the fridge. Why not cook that beef up, after all, it's Easter Monday. And here's it is, brushed with olive oil and seasoned with pepper and salt, ready to go onto a vegetable trivet and into the oven.
Now, before you say how could you possibly afford that on your miserable stipend, so-called LSP? I'll tell you this little beast was bought at a 50% markdown firesale. Margin calls aside, great result, and here's the plan.
Roast for 15 minutes at 500* then at 325*for 12 minutes per pound. Test with a meat thermometer at around 50/60 minutes, it should come in at 125-130* for medium rare awesomeness. Next up?
Take the life giving beef out of the oven, celebrate your not inconsiderable victory with a glass of the right stuff, cover the meat in foil and let it rest for around 20 or 30 minutes, it'll continue to cook to tender, juicy perfection.
As it does, fire some potatoes in the oven at 425* along with Yorkshire pudding batter in a preheated tin or skillet(s), boil up carrots or whatever, there's no "rule," and after 20 minutes or so remove from oven. In the meanwhile, and this is key, make gravy from the beef's drippings and remains of the veg trivet (which should include garlic cloves, onion and carrot, which you crush and strain, obvs).
Strife o'er, cut the beef. Serve the veg alongside. Place several Yorkshires on the plate. Stand askance at the sheer beauty of the thing and add gravy. Then fall upon your scoff like a warrior. Well, that's the projection and let's see how it goes, so far we're at the seasoned beef resting to room temp stage, with YP batter in the fridge, let that rest, important.
Stay Tuned,
LSP
8 comments:
Yorkshire pudding? Yay!! It sounds wonderful.
LSP- do you need to add additional fat for the pudding? My Dad's mum, County Durham born (1891), in her charity taught my mom how to do a proper Yorkshire pudding, to all of our benefit. Roasts had more fat back in the day...now they seem to be too lean for pudding purposes.
Have a blessed Easter week!
I expected gunpowder seasoning...imagine my disappointment. As Adrienne says, you're redeemed through Yorkshire pudding and gravy.
@Das of Six - You can use lard to add to the beef fat if you don't have enough.
I do love a good Yorkshire pudding, Adrienne.
Good question, DOS. I cheat and use olive oil, though drippings from the roast is more authentic and probably more tasty. Why not add fat to the roasting pan/tin, good call (make sure it's hot tho).
It was really tasty, LL, but now you've got me thinking gunpowder.
Good tip, Adrienne.
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