Roast Rib Eye and Herb Popovers
15- to 17-pound rib-eye roast
1⁄₃ cup favorite steak seasoning
or 1⁄₃ cup equal parts coarse salt
and coarsely ground pepper
1½ cups whole milk
1½ tablespoons butter, melted
¾ teaspoon salt
2 tablespoons finely chopped fresh chives
½ teaspoon finely chopped fresh thyme
1 teaspoon chopped fresh parsley
Preheat oven to 425°F. Trim the roast of fat, leaving at least ¼ inch on the
top side. Rub seasoning all over the roast. Place on a rack in a large shallow
3 large eggs
1½ cups flour
Prepare the popover batter: In a blender, combine eggs, flour, milk, melted
butter and salt. Blend until smooth. Strain into a small pitcher, cover and
refrigerate for 4-28 hours.
roasting pan. Roast in the oven for 20 minutes.
Reduce the heat to 350°F and roast for approximately 15-20 minutes per pound,
or until the internal temperature is 140°F (medium-rare). Remove from the oven,
cover with foil and let sit for 10-15 minutes before slicing.
Meanwhile, prepare the popovers: Preheat the oven to 425°F. Spoon ½ teaspoon
of roast beef fat from the pan into each of 12 muffin cups. Place the pan in the
oven and heat for 2½ minutes.
Add the herbs to the batter. Fill the muffin cups half full of batter. Bake for
15 minutes, then reduce the heat to 350°F and bake for another 15 minutes,
or until golden brown. Makes 12 servings.