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      RECIPE TITLE "Roast Prime Rib with a Mustard-Herb Crust"
    source: Ted Allen author of "The Food You Want to Eat : 100 Smart, Simple Recipes"

    yieldsserves 6 time45 min. difficultyeasy


    1 (3-rib) rib roast, 6 to 7 pounds, chine bone removed
    4 large garlic cloves, coarsely chopped
    3/4 teaspoon kosher salt
    1/4 cup fresh rosemary needles, chopped
    1/4 teaspoon freshly ground black pepper
    1 tablespoon Dijon mustard
    2 teaspoons balsamic vinegar
    2 tablespoons extra-virgin olive oil

    Wine Pairing: syrah, rhône, or young Barolo


    1. Preheat the oven to 450°F.
    2. Place the roast in a large roasting pan with the bones facing down.
    3. On a cutting board, use a fork to mash the garlic with the salt to make a paste.
    4. Put that in a small bowl and stir in the rosemary, pepper, mustard, vinegar, and oil. Smear that all over the meaty part of the roast (not the bones).
    5. Then put the pan in the oven and roast for 15 minutes.
    6. Turn the heat down to 350°F. and continue roasting until the meat registers 125° to 130°F. (for rare meat) on an instant-read thermometer. This could take about 1 more hour for a 6-pound roast, or 1 hour and 20 minutes for a 7-pounder. (For medium rare, roast for an additional 10 minutes.)
    7. Remove from the oven and let stand at least 10 minutes.
    8. Lay the roast on its side (bones to one side, meaty section to the other) on a cutting board, preferably one that has an indented "gutter" around the edges for catching the juices. Holding the roast steady with a large fork, and cutting parallel to the cutting board with a large knife, cut the roast into slices. Figure on getting 2 slices from each rib-one with a bone and one without.
    9. Carve and serve with the juices and Yorkshire Pudding (recipe follows).

    Variation: Spiced Prime Rib

    Sprinkle the meat all over with about half of the recipe for my Barbecue Rub instead of the mustard glaze, and roast as in the recipe above.

    for the Barbecue Rub
    1 tablespoon kosher salt
    1/4 cup sugar
    1 tablespoon chili powder
    1 tablespoon paprika or other ground chili, such as ancho
    3 tablespoons ground cumin
    2 teaspoons Colman's dry mustard
    1/4 teaspoon ground allspice

    In a small bowl, combine all the rub ingredients.

    Yorkshire Pudding

    Yorkshire Pudding is a delicious English classic-the perfect side to prime rib. It's really just a big popover that you make with a tiny bit of flavorful juices and fat from a roast (no need to tell your date about that latter ingredient). If you can get organized ahead of time, an easy way to make this batter is to combine all the ingredients except the juices in a blender and blend until smooth; let that sit in the refrigerator for at least 30 minutes before adding the juices and baking.

    Yorkshire Pudding
    (serves 6)
    4 large eggs
    1 cup whole milk
    3/4 cup all-purpose flour
    3/4 teaspoon kosher salt
    4 tablespoons beef fat from a roast

    In a large bowl, whisk the eggs with the milk and 1/4 cup water until frothy. Add the flour and salt and whisk just to combine. When the roast is finished cooking, take it out of the oven and let it rest. Raise the oven temperature to 500°F. Put the beef fat into a large (at least 13-inch) cast-iron pan and put it back in the oven to heat for 5 minutes. Then pour the batter into the pan and bake for 8 minutes. Reduce the heat to 400°F. and cook until the pudding is puffed and browned, 10 more minutes.

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