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Prime Rib Roast

1 three-rib prime rib roast, first cut, trim and tied
1 tablespoon freshly ground pepper
2 tablespoons coarse salt
3 whole short ribs, tied
1 1/2 cups dry red wine

Place oven rack on lower level. Heat oven to 450 degrees. Rub
roast all over with salt and pepper. Transfer to heavy 13 by 16
inch metal roasting pan. Arrange fat side up. Place short ribs
in pan. (A nonstick pan will yield fewer cooked-on bits for
flavorful juices.) Cook 20 minutes. Reduce oven to 325 degrees
and continue cooking until instant-read thermometer inserted in
thick end of roast (not touching a bone) reaches 115 degrees, about
1 hour and 25 minutes. If it hasn't, return to oven; check
temperature at 10-minute intervals. Transfer roast to platter;
set aside in warm spot for juices to collect. (As roast rests,
temp will increase by 10 degrees.) Do not tent or crust will get
soggy.

Adjust oven to 425 degrees. Pour fat and all drippings out of pan
into a fat separator. Set aside. Place roasting pan over med-high
heat. Pour red wine into ban and deglaze. Cook until reduced by
half. Place a fine sieve in med. heat-proof bowl. Strain juices
and discard solids. Cover bowl tightly and keep warm by placing
in a barely simmering saucepan with 1 inch of water. Reserve pan
drippings for Yorkshire Pudding.


Yorkshire Pudding

2 cups all-purpose flour
1 teaspoon salt
6 whole large egg
2 1/2 cups milk

Sift together flour and salt. Place in bowl: make a well, and
place eggs in center. Slowly whisk eggs into flour mixture until
a paste forms. Gradually whisk in 1/2 cup milk. Gradually whisk
in remaining 2 cups milk. Cover with plastic; chill in refrigerator
at least 4 hours or overnight. When roast is finished, set oven
at 425 degrees. When pan has been deglazed, pou 1/4 cup reserved
pan drippings into roasting pan. Heat pan and drippings until very
hot, about 5 min. Remove batter from refrigerator, and shake or
whisk well; quickly pour into hot pan. Cook until crisp and golden,
20 to 30 minutes. Serve warm with Prime Rib.

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