This elegant entree is also known as a Standing Rib Roast, if the bone is still in, or a Rib Eye Roast. It's perfect served with blue cheese cream sauce, and perhaps some horseradish. Count on about 3 servings per pound of boneless roast, or 1-2 servings per pound with bone in. If you don't mind carving from the bone, the bone-in roast will have even more flavor; it's just not as easy to carve. The recipe below is for a 7-8 lb. boneless roast (or a 14 lb. bone-in roast), serving 15 or so.

 Ingredients:

• One 7-8 lb. boneless rib eye roast (or substitute bone-in roast, for more flavor)
• 3/4 c. flour
• 3 TBS. Meat Rub (or simply, a mix of salt, pepper, and rosemary)

Let the roast stand at room temperature for about 2 hours. Trim the roast of any fat more than one inch thick. Tie the prime rib before roasting, at both ends, running the cooking twine parallel to the bone. (A butcher can tie the roast if necessary.)

Cover meat w/ mix of: > 3/4 c. flour > 3 TBS. Meat Rub (or salt, pepper, rosemary

Preheat oven to 450 degrees. Set roast in roasting pan, roast for 20 minutes at 450, then at 325 degrees for 2 1/4 to 2 3/4 hours. Cook to 110 degrees (it'll rise to 120 degrees as it sits).

To hold a cooked roast until serving time, immediately turn off oven and leave door ajar after removing roast. Let roast sit 15 minutes on counter, then return roast to the oven, door closed, for up to an hour (or even 2 hours for the biggest roasts).
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Yorkshire Pudding

The batter for this is best prepared a day ahead; one less thing to do on cooking day! The recipe below can be doubled for a large group. A single recipe makes 7-8 popovers, or fills one 9x9" square pan, serving 7 or so.

Ingredients:

• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 3 eggs, room temperature
• 3/4 cup
• 1/2 cup pan drippings from roast prime rib of beef (beef juices and oil)

A day earlier, mix until light and foamy: > 3 eggs, room temperature > 3/4 cup milk, room temperature

In a separate bowl, mix together: > 3/4 cup all-purpose flour > 1/2 tsp. salt

Add the dry ingredients to the egg/milk mix, stirring just until smooth; it will be a thin batter. Cover with plastic wrap, refrigerate at least 2 hours, or overnight.

To bake, first preheat the oven to 450 degrees. Pour the cooked prime rib meat drippings into the baking pan or muffin tins of choice. For popovers, use at least 1 teaspoon of meat drippings in the bottom of each. Heat the pan in the oven for about 5 minutes, getting the drippings smoking hot. Carefully take the hot pan out of the oven.

Whisk the refrigerated batter to add some air; quickly pour the batter into the hot pan, on top of the hot drippings. (Fill popover or muffin pans 1/3 full.) Bake in the 450 degree oven until puffed and dry, about 15-20 minutes. Remove from oven and serve hot.
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Blue Cheese Cream Sauce

Ingredients:

• 3/4 cup heavy cream
• 1 garlic clove, diced
• 6 ounces blue cheese, crumbled
• Freshly ground black pepper

In a saucepan, bring cream and garlic just to a boil. Lower heat and simmer for 5 to 10 minutes. Remove from heat; add the blue cheese and pepper. Stir until smooth. Can be made hours ahead, warmed up again if necessary.

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