Serves: 8 to 10
Prep Time: 40 minutes
Cook Time: 1 hour and 45 minutes
Make-Ahead: The whipped horseradish cream can be made 3 hours ahead, covered and refrigerated.
- 1 (3-rib) standing rib roast of beef (6 to 8 pounds), at room temperature
- Kosher salt and freshly ground black pepper
- 2 tablespoons grapeseed oil
- 1/3 cup Dijon mustard
- 4 large carrots, peeled and roughly cut
- 3 large celery stalks, roughly cut
- 4 large shallots, peeled and halved lengthwise
- 1/2 bunch fresh thyme sprigs
- 1 cup beef broth
Whipped Horseradish Cream
- 3/4 cup heavy cream
- 1/4 cup finely grated peeled fresh horseradish
- 2 tablespoons coarse grain mustard
To roast the beef
- Preheat the oven to 325°F.
- Season the beef generously with salt and pepper. Heat the Curtis Stone 12-inch Nonstick Multi-Purpose Pan over high heat and add the oil. Place the beef in the multi-purpose pan and cook, turning the beef as needed, for about 10 minutes, or until brown on all sides. Remove the beef from the multi-purpose pan and discard the oil.
- Place the rack in the multi-purpose pan and set the beef on top of the rack. Brush the mustard evenly all over the beef. Arrange the carrots, celery, shallots, and thyme around the beef.
- Roast the beef in the oven for about 1 hour and 45 minutes, or until an instant-read meat thermometer inserted into the center of the beef registers the desired doneness, about 110°F for rare or 115°F for medium-rare. Remember that the beef will continue to cook and the internal temperature will continue to rise to the proper temperature as it rests.
- Transfer the beef to a carving board and allow it to rest loosely covered in foil for 25 minutes. Transfer the vegetables to a serving bowl and keep warm.
Meanwhile, to prepare the jus:
- Strain the pan drippings from the multi-purpose pan and reserve the drippings to use for the Yorkshire pudding. Set the multi-purpose pan over medium-high heat and add the broth, stirring to scrape up any brown bits on the bottom of the pan. Strain the jus through a fine-meshed strainer and into a small saucepan. Spoon off any excess oil that rises to the top of the jus. Set the jus aside and rewarm over low heat before serving.
To make the whipped horseradish cream and serve:
- In a medium bowl, whisk the cream until thick but not stiff. Fold the horseradish and mustard into the cream. Season to taste with salt and pepper.
- Cut the beef into slices and transfer to plates. Spoon some of the warm jus over the beef and serve the horseradish sauce and Yorkshire pudding alongside.
Serves: 8 to 10
Prep Time: 10 minutes plus 1 hour to rest the batter
Cook Time: 20 minutes
Make-Ahead: The batter must be made 1 hour in advance, covered and kept at room temperature.
- 4 large eggs
- 1 1/3 cups all purpose flour
- 1 cup whole milk
- 3/4 teaspoon salt
- 2 tablespoons beef pan drippings or vegetable oil
- In a large bowl, using a whisk or an electric mixer, beat the eggs with the flour for about 5 minutes, or until smooth and sticky. The more the pudding batter is beaten in the early stage of making it, the better the puddings will rise when cooked in the oven.
- Gradually beat in the milk to form a smooth batter. Add the salt and set aside to rest for 1 hour.
- Preheat the oven to 400°F. Pour the beef pan drippings or vegetable oil in the Curtis Stone 30cm Nonstick Multi-Purpose Pan and place over high heat. When the oil is smoking, pour in the prepared batter and transfer the multi-purpose pan to the oven.
- Bake for about 20 minutes, or until the pudding is set around the sides, puffed, and golden brown. Remove the pan from the oven and lift the pudding out of the multi-purpose pan.