Jacques Pépin's Rib-Roast with Gravy

Jacques Pépin Celebrates the Holidays

From the kitchen of Jacques Pépin

Ingredients

Rib Roast

3-ribbed-rib roast (from the short end - approximately 7 1/2 pounds), when completely trimmed of fat. Discard the pure fat.

2 tablespoons dried crushed oregano

1 tablespoon dried crushed thyme

1 tablespoon paprika

2 teaspoons freshly ground black pepper

Dash cayenne pepper

1/2 teaspoon salt

Gravy

1 cup sturdy red wine

1/2 cup water

1/4 cup fat from roast drippings

Mustard and Horseradish Sauce

1/4 cup horseradish (freshly grated)

3 tablespoons coarse-ground mustard

2 tablespoons honey

1/2 teaspoon freshly ground black pepper

Dash salt

1 red bell pepper (optional - to use as a holder for the sauce)

Yorkshire Pudding

1 cup reserved beef fat

2 tablespoons peanut oil

1 large leek (7 to 8 ounces) trimmed, washed and sliced (2 cups)

3/4 cup all-purpose flour

4 large eggs

1 1/2 cups of milk

1 1/2 teaspoon of salt

1/2 teaspoon freshly ground black pepper

1/3 cup parsley leaves, chopped

Cooking Directions

Rib Roast

(do not discard roast drippings, you'll need them for the gravy and pudding.)

Preheat oven to 425 degrees F.

Combine 2 tablespoons dried crushed oregano, 1 tablespoon dried crushed thyme, 1 tablespoon paprika, 2 teaspoons freshly ground black pepper, dash cayenne pepper, and 1/2 teaspoon salt mixture in a small bowl. Take that seasoning mixture and pat it over the top and sides of the roast.

Put roast in large roasting pan an roast it at 425 degrees F. for 30 minutes. Then baste with the fat that's accumulated in the pan and reduce heat to 400 degrees F. and continue to roast for one full hour (the internal temperature of the roast should be at 85 to 90 degrees).

Transfer the roast to a serving platter, cover it with foil and set it aside to rest for 45 minutes to 1 hour. Save the roast drippings for the gravy and Yorkshire pudding.

Gravy

Reserve approximately 1/4 cup of fat from the roasting pan for the pudding.

Add 1 cup of sturdy red wine and 1/2 cup water to the roasting pan, and bring to a boil, stirring with a wooden spatula. Strain and set aside.

Mustard and Horseradish Sauce

Combine 1/4 cup freshly grated horseradish, 3 tablespoons coarse-ground mustard, 2 tablespoons honey, 1/2 teaspoon freshly ground black pepper, and a dash salt into a bowl.

OPTIONAL: If you you want to use a bell pepper as a holder for the sauce, cut off the top, remove the insides completely and pour in the spicy sauce. Dip your roast in the sauce.

Yorkshire Pudding

In a large, non-stick and oven-proof skillet, (9-10 inches in diameter and 2 inches deep) heat the reserved fat and the oil. When hot, add the leek and sauté gently for 2 to 3 minutes over medium heat. Meanwhile, whisk the flour and eggs together in a mixing bowl until smooth, then stir in the milk, salt, pepper, and parsley. Add this batter to the leeks in the skillet and bake in the 400 degree F. oven for 30 minutes. Reduce the heat to 350 degrees and continue cooking for another 10 minutes.

Remove from the oven and it will have risen up the sides of the pan. If any fat has accumulated in the middle of the pudding, baste the pudding with it. Place a flat lid on top of the pudding and invert the pudding onto the lid. Then place a serving dish on top of the inverted pudding and turn it ride side up onto the dish. Serve immediately.