B&B Butchers' Prime Rib with Yorkshire Pudding

For the Prime Rib:

• 1 Prime Rib
• Salt
• Pepper

For the Au Jus:

• 4 cups beef stock
• 1 large onion, diced
• 1 cup celery, diced
• 1 cup carrots, diced
• 5 garlic cloves
• 2 bay leaves

For the Yorkshire Pudding:

• 2 cups all-purpose flour
• 2 cups whole milk
• 2 cups whole eggs
• 1 pinch salt
• 1 pinch pepper

For the Pommes Puree:

• 3 Russet potatoes
• 2 cups heavy cream
• 2 sticks softened butter
• Salt & white pepper to taste

Prime Rib Directions:

1. Preheat oven to 350 degrees
2. Place in roasting pan
3. Season generously with salt & pepper
4. Heat for 1 hour (for medium rare)

Au Jus Directions:

1. Saute veggies in olive oil until caramelized
2. Add beef stock
3. Simmer for 15-20 minutes on low heat
4. Add salt & pepper to taste
5. Strain

Yorkshire Pudding Directions:

1. Preheat oven to 400 degrees
2. Pour 1 tsp oil in each cup of a large muffin pan, and immediately place in preheating oven for 15 minutes
3. Mix all ingredients in a bowl
4. Fill muffin cups to the top with batter
5. Bake about 17 minutes or until dough pops/is crispy

Pommes Puree Directions:

1. Peel and roughly chop potatoes
2. Place in boiling water until tender
3. In separate saucepan, bring heavy cream to a boil
4. Add butter and stir until melted
5. Strain potatoes and add cream mixture
6. Add salt & white pepper

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