Shu’s Standing Rib Roast, Asparagus with Hollandaise Sauce, & Yorkshire Pudding
This was a ridiculously wonderful dinner that Shu made this evening. Since the 3 dishes hinge upon each other so much as far as both ingredients and movement of courses it seems very appropriate to lump the 3 together. What else is great is that as elaborate a meal as this sounds (and tastes) it’s actually fairly simple to put together. So let’s get going then.
Standing Rib Roast
1 standing rib roast (sizes & weight will vary)
1 cup of flour seasoned liberally with pepper, onion powder and garlic powder
The standing rib roast is rather straightforward, take the roast and throughly crust with the flour & spice mixture (reserving the rest of the flour mixture for the Yorkshire Pudding) place in a roasting pan and bake at 300 degrees for20 minutes per pound.
Roughly1 pound of Asparagus
5 tablespoons of chicken stock
salt & pepper to taste
Again super simple, remove the tough lower stem portions (making sure to save them for stock) toss the ingredients into the pot and cook just until tender.
4 egg yolks (make sure to save the whites for the Yorkshire Pudding)
1 teaspoon lemon juice
1 stick of room temperature butter
This is a sauce that intimidates lots of cooks but it really isn’t too hard, you just have to pay attention. You’ll be using 2 pots one large low pot of boiling water and a smaller one that the sauce will be made in, the big thing is to make sure that it doesn’t turn to scrambled eggs. As you wait for the water to boil; cut the stick of butter into 1 tablespoon section, separate 4 yolks (make sure to save the whites for the Yorkshire Pudding) and add to the small pot with the lemon juice. Once the water is boiling gently place the small pot partially in the water and constantly whisk, adding the butter a pat at a time and whisking until absorbed. You just need to keep in mind the texture & temperature, frequently lifting up the smaller pot to control the temperature. When the butter has been worked in the sauce is ready.
1 cup of the seasoned flour (from roast)
1 cup whole milk
3 eggs & 4 egg whites (the whites reserved when you made the Hollandaise)
There is a good reason why Yorkshire Pudding is a traditional favorite, it’s delicious & make great use of spare ingredients. Assuming the rib roast is finished; transfer the beef to a serving dish & take the same pan you roasted the beef in and add the flour, milk,eggs & whites, whisk the lot together throughly and bake at 400 degrees for 25 minutes.