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Christmas dinner

Bear Bibeault
Author and ninkuma
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Joined: Jan 10, 2002
Posts: 61229
    
  66

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:



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Paul Clapham
Bartender

Joined: Oct 14, 2005
Posts: 18570
    
    8

Those "popovers" look suspiciously like Yorkshire pudding.
Bear Bibeault
Author and ninkuma
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Joined: Jan 10, 2002
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  66

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


That is exactly what they are.
Paul Clapham
Bartender

Joined: Oct 14, 2005
Posts: 18570
    
    8

Just like my mother used to make.
Pat Farrell
Rancher

Joined: Aug 11, 2007
Posts: 4659
    
    5

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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Joined: Jan 28, 2008
Posts: 5575

one glass is empty and two others are different colors; yours ? what is that
Bear Bibeault
Author and ninkuma
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Joined: Jan 10, 2002
Posts: 61229
    
  66

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
Author and ninkuma
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Joined: Jan 10, 2002
Posts: 61229
    
  66

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
Author and ninkuma
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Joined: Jan 10, 2002
Posts: 61229
    
  66

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
author and iconoclast
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Joined: Jul 08, 2003
Posts: 24185
    
  34

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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