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We had our "Christmas dinner" tonight (Friday). I cooked a prime rib roast. The dripping from that roast smelled delicious.
So, I made the dripping into gravy. It went into the fridge, where the fat will rise and set so that I can remove it, leaving lovely prime rib flavored gravy.
I will fry up some hamburger, mushrooms, and onions to mix with that gravy and serve it over rice. Or maybe make it into a shepherd's pie.
I scooped away a lot of fat yesterday, but the rib roast was very good with the gravy as well. So good, my husband said it’s the best he had in a long time.
Yum! We roast our rib on a bed of carrots, onions, celery, and herbs, with a heavily herbed crust and water to cover the veggies. Then we strain it for jus to dip the rib in. Absolutely heavenly!
Has anyone ever tried Yorkshire pudding? Look it up if you love those drippings. I haven't tried it, but would love to hear from anyone who has.
Maybe I did it wrong, but it turned out rather greasy and not all that wonderful a flavor. I'm glad I tried it, but don't think it is worth the extra effort. They popped open like they should but nothing remarkable about the flavor or texture.
Has anyone ever tried Yorkshire pudding? Look it up if you love those drippings. I haven't tried it, but would love to hear from anyone who has.
Because I use the perfect every time high heat method for prime rib, there's no enough drippings to work with.
Instead I ususually use duck fat. Which is even better on the roasted potatoes. YUM!
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