THE ONLY MEAL I HAVE EVER STOLEN ENTIRELY FROM MARTHA STEWART.
- 1 rib roast (7 to 8 pounds) with 3 to 4 ribs, trimmed
- 2 teaspoons dry mustard
- 2 teaspoons sugar
- 2 teaspoons Dijon mustard
- Coarse salt and freshly ground pepper
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- Remove any excess fat from the roast, leaving a thin layer. In a small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over the fat and cut surfaces of the roast. Refrigerate for at least 2 hours or up to overnight.
- Heat oven to 450 degrees. Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat. Season with salt and pepper. Roast for 15 minutes. Reduce heat to 350 degrees and continue to roast, basting every 15 minutes, until it reaches a temperature of 125 degrees for medium rare on an instant-read thermometer. Remove roast to a platter. Let rest for 15 minutes before carving.
- Pour off all but 2 tablespoons of fat from the roasting pan. Set pan on stove over medium heat. Simmer until juices begin to darken, 1 to 2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, about 3 minutes. Add stock and bring to a boil, stirring until thickened. It should very lightly coat the back of a spoon. Season with salt and pepper. Strain gravy and serve with potatoes, brussels sprouts, and horseradish sauce.
- 2 cups all-purpose flour
- 1 teaspoon coarse salt
- Freshly ground pepper
- 4 large eggs
- 3 to 3 1/2 cups whole milk
- 6 to 8 tablespoons drippings from roasting pan, vegetable oil, or lard
- In a large bowl, combine flour, salt, and pepper. Make a well in the center, and add eggs and 1/4 of the milk. Using a whisk, combine eggs and milk, then incorporate flour; begin with the inner rim of the well. Continue whisking until a smooth, stiff batter forms. Stir in half of the remaining milk. Cover with plastic wrap and let stand at room temperature for 30 minutes.
- Heat oven to 400 degrees. Place 12 3/4-cup capacity muffin tins in oven until very hot, about 5 minutes.
- Stir enough of the remaining milk into the batter until it is the consistency of heavy cream. Transfer 1 to 2 teaspoons of drippings into each muffin tin. Pour batter in the muffin tins, filling them about one-third full; the batter should sizzle in the hot drippings. Return to oven and bake until puffed, browned, and crisp, 25 to 30 minutes. Yorkshire pudding is best served fresh from the oven, but it can be kept warm in a low oven for about 15 minutes.
- 1 tablespoon (heaping) freshly grated horseradish or 3 tablespoons bottled
- Coarse salt and freshly ground black pepper
- Juice of 1/2 lemon
- 1 cup heavy cream, whipped to soft peaks
1.Stir horseradish, salt, pepper, and lemon juice into whipped cream.