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Christmas dinner

 
Bear Bibeault
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Belated Christmas dinner of Prime Rib Roast.

Our friend, Tim, works as a Deputy Sheriff and had to work on Christmas Day. So we had Christmas Dinner today on his day off.

The roast out of the oven:



After resting, ended up at a perfect temp in the medium rare range:



Popovers in the oven while the roast was resting:



Sliced perfection:



Finally, on the plate:

 
Paul Clapham
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Those "popovers" look suspiciously like Yorkshire pudding.
 
Bear Bibeault
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Paul Clapham wrote:Those "popovers" look suspiciously like Yorkshire pudding.


That is exactly what they are.
 
Paul Clapham
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Just like my mother used to make.
 
Pat Farrell
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We have that same popover pan, makes it a lot easier to get them to rise and stay up. Wow, you like your beef very rare. I thought I only cooked to rare, but yours is still almost mooing.
 
Seetharaman Venkatasamy
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one glass is empty and two others are different colors; yours ? what is that
 
Bear Bibeault
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Pat Farrell wrote:We have that same popover pan, makes it a lot easier to get them to rise and stay up.

That popover pan rocks. I never got decent results using a regular muffin pan.

Wow, you like your beef very rare. I thought I only cooked to rare, but yours is still almost mooing.

Technically, 129ºF is rare, but the roast peaked at 136ºF during rest, which is medium rare. But yes, for Prime Rib, we tend to the rare side. Otherwise, why spend the money for prime beef?* For steaks on the grill we definitely go medium rare (see older posts ).


* We can't get seafood worth a damn in Texas, but we sure can get good beef!
 
Bear Bibeault
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Seetharaman Venkatasamy wrote:one glass is empty and two others are different colors; yours ? what is that

The empty goblet is awaiting filling from the iced crystal pitcher of water (seen in lower right). The glass at top center has lemoned water and was brought to the table from the appetizer bar (where I had a cheese ball and crackers set out).

Not sure what other glass you might be referring to.
 
Bear Bibeault
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Another technicality is the difference between popovers and Yorkshire Pudding. Some use these terms interchangeably, while others make the distinction that popovers are made by buttering the cups, while Yorkshire Pudding uses beef fat from the roast. I made the latter.
 
Ernest Friedman-Hill
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Bear Bibeault wrote:popovers <=> Yorkshire Pudding


This is fascinating, I never knew this. I make popovers with soups in the winter all the time. My wife is a vegetarian, so no beef tallow, just butter.
 
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