Danny Willett

Instructions

1. 1. Season the rib roast a day ahead: combine salt, pepper, garlic powder, rosemary, mustard, and olive oil. Rub all over the roast, including between the bones. Refrigerate uncovered overnight — the dry brine draws out moisture which is then reabsorbed, seasoning deeply and helping form a crust.
2. 2. Remove from the refrigerator 2 to 3 hours before cooking. Preheat oven to 450°F (230°C).
3. 3. Place the roast rib-side down in a heavy roasting tin. Roast at 450°F for 20 minutes to sear the exterior.
4. 4. Reduce temperature to 325°F (165°C). Continue roasting until the internal temperature reads 125°F (52°C) for medium-rare — approximately 15 minutes per pound. Use a probe thermometer: do not guess.
5. 5. While the roast rests, make the Yorkshire pudding batter: whisk eggs with milk until frothy. Sift in flour and salt. Whisk vigorously until smooth. Rest the batter for at least 30 minutes.
6. 6. Remove the roast from the tin. Tent with foil and rest for 20 to 30 minutes minimum.
7. 7. For Yorkshire puddings: pour 1/2 teaspoon of beef drippings or oil into each cup of a 12-cup muffin tin. Place in the oven (now raised to 450°F) for 5 minutes until the fat is smoking hot. Working very quickly, fill each cup 1/3 full of batter. Close the oven immediately — do not open for 20 to 25 minutes. The puddings should be puffed, golden, and dramatic.
8. 8. For the jus: pour off excess fat from the roasting tin, leaving the dark drippings. Place over medium heat. Add wine and let bubble for 1 minute. Add stock and Worcestershire. Simmer for 5 to 8 minutes, scraping up all the browned bits. Strain and season.
9. 9. Carve the roast at the table. Serve with Yorkshire puddings and roasted vegetables.