Just the two of us also Bacardi, but I do bone in Prime Rib Roast often. The secret is to roast one with just one bone. When I find PR on sale I slice them into individual roasts of one bone and freeze. To keep it "standing" in the pan, I run a bamboo skewer through the roast with the ends of the skewer resting on the pan edges. Cut off the bone, and slice in half, that way you each get an outside cut. The law is that the bone belongs to the cook.
As for making Toad in the Hole, bacon grease is a flavorful, although non healthy replacement for the oil.
Okay thanks for the feedback! I was a bit nervous posting because this is an ethnic recipe from a region I've never visited, so all I know about it is eating it in local restaurants which may or may not be authentic.
Just the two of us also Bacardi, but I do bone in Prime Rib Roast often. The secret is to roast one with just one bone. When I find PR on sale I slice them into individual roasts of one bone and freeze. To keep it "standing" in the pan, I run a bamboo skewer through the roast with the ends of the skewer resting on the pan edges. Cut off the bone, and slice in half, that way you each get an outside cut. The law is that the bone belongs to the cook.
That is a great idea!
I only cook a standing rib every couple of years because I can't use such a large roast.
I never thought of erecting scaffolding on a smaller roast.
I need to give this a try!
According to food magazines, TV programmes, pubs serving food, etc., "yorkies" are eaten with anything you fancy these days, not just beef.Yes, they are very good!
Also, Dutch babies.
I don't make a Sunday roast very often but, I do like to make a quick Yorkshire pudding if I have some meat and gravy to use up. It seems a little more special than a typical American hot roast beef sandwich. Who am i kidding, now days the beef is more of a memory and it is usually roast pork or chicken! It's all good!
