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Roasted Prime Rib on Yorkshire Pancakes

In colonial days, a beef roast would have been served with Yorkshire pudding, which was made from the same batter in the recipe below, but cooked in a pan placed under the roasting spit to catch the beef juices. Depending on where it was grown, horseradish would have been introduced to the colonies by either Germans or the British, as both cultures made extensive use this quick-growing root their home countries. Abigail Adams left behind her version of the typical English recipe for horseradish sauce, in which the cream is whipped before adding the horseradish and a touch of dry mustard. Overnight preparation required.


Roasted Prime Rib on Yorkshire Pancakes
source Chef Staib
categories main dish, meat
yield Serves 8
prep time
total time

INGREDIENTS
  • [ROAST]
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh thyme
  • 2 Tbsp chopped fresh rosemary
  • 2 Med shallots, finely chopped
  • 1 ½ Tbsp olive oil
  • 1 bone-in beef nib eye roast (6 to 8 lbs)
  • Fresh watercress, for garnish
  • 1 cup Horseradish Sauce (see recipe)
  • [PANCAKES]
  • 2 ¼ cup allpurpose flour
  • 3 eggs, beaten
  • 2 ¼ cup whole milk
  • 1 ½ Tbsp clarified butter or olive oil (See recipe)
  • 1 Tbsp finely chopped fresh basil
  • 1 Tbsp finely chopped fresh parsley
  • 1 Tbsp stemmed and finely chopped fresh thyme
  • 1 Tbsp finely chopped fresh chives
  • Pinch of freshly grated nutmeg
  • Pinch of salt
  • Pinch of freshly ground white pepper

    • INSTRUCTIONS
  • [PREPARE THE ROAST]
  • 1. Combine the parsley, thyme, rosemary, shallots, and olive oil in a small mixing bowl.
  • 2. Place the roast in deep dish and rub the herb mixture all over it. Let the roast marinate in the refrigerator overnight.
  • 3. Preheat the oven to 500°F
  • 4. Place a rack in a roasting pan and place the roast, fat side up, on the rack. Roast for 15 minutes.
  • 5. Reduce the oven temperature to 350°F, and roast for 1½ to 2 hours more, until a meat thermometer inserted in the center of the roast registers 140°F for rare (160°F for medium).
  • [PREPARE THE PANCAKES]
  • 6. Heat a large nonstick sautee pan over medium heat. Combine all of the pancake ingredients in a large bowl and mix until smooth. Ladle ½ cup of the batter into the hot pan and cook for about 1 minute, until bubbles start to form. Flip the pancake and cook on the second side for another minute, until cooked through. Turn the pancake out onto a plate, cover loosely with a towel to keep warm, and continue with the remaining batter.
  • 7. Remove the beef from the oven and let rest for 15 minutes. Cut the beef into 1 1/2-inch-thick slices.
  • 8. Place the beef slices on the pancakes, garnish with the watercress, and serve with horseradish Sauce.

    • NOTES

    NUTRITION