So I am late posting the Prime Rib...what do you want for free ;)

We make this for Christmas every year (well the last three years anyway). Prime rib rocks and the only thing better than roasted prime rib is roasted prime rib crusted in horseradish and garlic! It took some compromising and convincing to get this added to our traditional Christmas feast but everyone now agrees it is here to stay. What is prime rib without home made gravy and Yorkshire puddings? A crime thats what it is...

Prime Rib:

5-7 Lbs Bone-in prime rib

6 cloves of garlic smashed (a garlic press works well for this)

1/2 C prepared horseradish

1/3 C Kosher Salt

1/4 C Black Pepper

1/2 C Olive Oil

2 Heads of garlic, halved

2 Carrots, quartered

2 Parsnips, quartered

2 Roma tomatoes, halved

1 Red Onion, quartered

Yorkshire Pudding:

4 eggs, beaten

1 C Flour

pinch of salt

1 1/2 C Milk

Gravy:

Roast beef pan veggies and drippings

4 sprigs of thyme

1/2 Bottle Red wine (I like zinfandel for this)

1 quart Beef Stock

Preheat the oven to 350

Mix the smashed garlic, salt, pepper, olive oil, and horseradish in a bowl to form a paste. Place the prime rib bone side down in a roasting pan. Coat all over with the garlic mixture. Scatter carrots, parsnips, tomatoes, garlic halves and red onion around the rib. Drizzle about 2 Tbsp of olive oil over the veggies.  Roast for about 1 1/2 to 2 hours. For medium rare you want 125 degrees on your meat thermometer (yes you have to use a thermometer, if you don't have one go buy one you cheap SOB)

When done set the rib aside and tent with foil, rest for 30 mins.

Strain the pan juices in a small bowl. Separate that fat from the juices. If you have enough fat you can use that for the yorkshie pudding. In a large skillet over med-high add the roasted veggies and the meat juices you separated from the fat. Add thyme and red wine, simmer down until wine is reduced by half. With a spoon squash down the veggies. Add the beef stock and reduce by half. Strain the gravy through a sieve. Return the gravy to the pan, season to taste with salt and pepper and keep warm.

While the rib is roasting prepare the Yorkshire pudding batter. Sift flour and salt in to a bowl. Whisk in beaten eggs. Add 1/2 the milk and whisk until smooth. Add the second half and continue whisking until smooth. Let rest.

After removing to roast crank the oven up to 400. 15 mins before your ready to eat, add a teaspoon of beef fat or oil to each well in a muffin tray. (use an old one, it will never be the same again after this) Place the tray in the oven and heat until the oil/fat is just smoking. Fill each well about 3/4 with pudding batter. Return to the oven for 15 mins until golden brown. Don't peek by opening the oven, they will fall.

Slice the roast, serve, pour gravy over each slice as well as in the well of the Yorkshire pudding.

You did it! Now I assume while you were doing all this you made the pan fried fish, pierogies, veggies, and fresh rolls....