Roast beef mise en place. Photo by Donna Turner Ruhlman.
Every Christmas Day our family cooks a prime rib with Yorkshire pudding and a beef jus (made from beef-veal stock), and there’s no better way to cook a rack of beef or a whole beef tenderloin than this combination grill-roast method, which I've written about here before and in
Ruhlman's Twenty: A Cook's Manifesto. It gives the meat great grilled flavor and allows you perfect control of temperatures and timing (the grilling can be done up to three days before the final cooking).
The ribs themselves are an added benefit. You can serve them immediately, but I like to save them for a second leftover meal the next day. They’re delicious spread with some Dijon mustard and bread crumbs, cayenne if you like it hot, ...
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