Standing Rib (Primal Rib Cut) Beef with Yorkshire Pudding

Standing Rib Beef (from the primal rib cut) with Yorkshire pudding; now costly; but traditionally considered an inferior cut, the presentation can non-the –less be very impressive.          

Wipe meat with damp cloth but do not wash. Rub with salt in the proportion of 1 tsp. per pound of meat. Rub with pepper, onion, or garlic if desired. Place the meat, fat side up, on rack in roasting pan; if, meat has little, or no fat, place strips of bacon, salt pork or suet over it. This will baste the meat and no other basting is needed. Do not add water and do not cover the pan. If meat thermometer is to be used, insert into centre of thickest part of cut, being sure bulb of thermometer does not touch bone or fat. Roast at no more than 325F.for required length of time or until the thermometer registers the desired internal temperature. If a cut is not cut immediately upon removal from oven, it will continue to cook and the temperature at the centre will continue to rise. This may continue 30 to 45 minutes, in a large cut. Allow about 1/2 lb. per serving.

Yorkshire pudding

Ingredients:

1 cup flour  

1 cup milk

1/2 tsp. salt           

2 eggs

Drippings from roast beef

Method

Mix flour and salt. Combine milk and eggs, add to flour, and beat well until smooth. Pour hot drippings into a hot shallow pan or muffin tins to a depth of 1 inch. Pour in mixture quickly and bake in hot oven (400 F.) 1/2 hour. The pudding may then be placed under the rack holding the roast beef and left for 15 minutes to catch the juices from the roast, if a rack is not used, cut pudding into squares, or remove from muffin tins and arrange in pan around meat. Serve with the meat.

What is the Difference Between a Calotte (I assume this should be [French] Coulotte and a "Ribeye Cap Steak?

Although I further elaborate below, this top image-especially the "Choice" side clearly shows rhe reasons why the Multifidus Dorsi,  Spinalis Dorsi and Longissimus dorsi muscles are often trimmed from around the Eye Fillet Entrecote steak. Both of the shown cuts  (prime or choice) also show the fillet CAP- if, one were to claim such actually exists. 

As stated in the title of this post, I believe Mr Lopez meant to write-it's Coulotte in French. There isn't much difference-REALLY, TRULY-except 1. That there can be no such thing as a Rib-eye  Cap"

2. A North American fabricated and named, Rib-eye comes from the front quarter (primal, rib) while a Coulotte comes from the hind quarter (primal, long Sir-Loin)  On the other hand, steak-loving cooks, and United States of the Americas based, aspiring, chefs, have a SECRET that they've only just started to “SHARE” with their customers. It's a so called Rib-eye Cap--calotte de boeuf-Is NOT the French name for this cut fabricated in the United States of the Americas{The calotte (plural calottes, French from Provençal calota or Italian callotta), is a skullcap worn by students at catholic universities in Belgium. It originates from the skullcap worn by the Papal Zouave regiment around 1860.}that highly fated, tallowed, not marbled, relatively tender (when compared with other mainly LOIN cuts), layer of meat wrapped around the Rib-eye(Longissimus Dorsi muscle), that’s starting to show up on the menus of “Innovative” Broiler Cooks around the United States of the Americas and even, to some extent, in Canada. With all the flavour of the Rib-eye(thinned out section of longissimus dorsi muscle that runs for pretty much the entire length of a beef carcass and main muscle of the strip-ped loin) and none of the tenderness- of a lacking in flavour tenderloin fillet, the very incorrectly named "Rib-eye cap"-another contradiction in terminology, indicative of the problems peoples of the United States of the Americas have in using the English language(functional illiteracy), is simply one of the thinned dorsi muscles that are thickest and tenderest in the HIND QUARTER SIR-loin Primal Cut.

Just as the tenderloin has been strip-ped from a strip loin(in that case, strictly for increased retail profit) the Mulfidus Dorsi and the spinalis Dorsi have been stripped- trimmed off- a boneless rib steak[In French, the word entrecôte (French pronunciation: ​[ɑ̃.tʁə.kot]) denotes the boneless rib cut of beef used for such steaks]; in this case to rid the entrecote-which is traditionally  considered of lower quality than steaks cut from SIR-LOIN of excessive(waste)tallow type fat and connective tissues.
This trimmed and shaped entrecote then, and only then; becomes the Rib-eye fillet or Premium/Prime(if cut fromprime grade beef)entrecote.

If one so insists, this tallowed, more than marbled, mostly hamburger scrap trimming from around the rib eye; CAN be used for dry-heat cooking methods like grilling, roasting and pan-broiling. The thin (undesirably so, as the thinness serves to toughen the meat if broiled) flat, oblong muscle can also be broiled/roasted in one piece, cut into individual fast fry/grilling strips (a steak is defined, by Oxford or Webster's dictionaries, as "a thick slice of meat"), or rolled, tied and cut into medallions. As it like a true fillet, is somewhat lacking in flavour but is not as tender; it's almost, ideal for a stuffed and rolled presentation-I however, would much prefer a much more flavourful, braised flank steak--or a nicely broiled, very flavourful, Coulotte.© Al (Alex-Alexander) D. Girvan. All rights reserved.

 Meet the Rib-eye Cap, the Tastiest Cut on the Cow--NOT.

'Ribeye cap, light of my life when there's fire in my grill. My steak, my soul. Rib-eye-cap. It's deckle, plain deckle, in the kitchen, sitting one foot four when trimmed. It's calotte in France. It's Butcher's Butter in the shop. It's spinalis dorsi in the anatomist's manual. But in my tongs, it is always rib-eye cap.'

J. Kenji López-Alt MANAGING CULINARY DIRECTOR

Prime (Primal) Loin and Other Roastable Cuts you are Unlikely to Find in any Canadian Supermarket

Prime (from the primal cut) of the SHORT Loin and Other Roastable Cuts you are Unlikely to Find in any Canadian Supermarket- this post appears exactly as it did in 2011, Google for some unknown reason, just decided to change the posting date.

Any steak may be roasted; in fact, the process of broiling and roasting being identical, that is what you are doing when you use a broiler.

True Sirloin – The entire loin; or long loin as it is generally called in the wholesale market, is rightly the sirloin.

The middle of the Loin End, next to the Porterhouse, which is also a sirloin cut, is considered to be the choicest part of the sirloin.

.           All sirloin cuts are preferred by the large hotels and restaurants; while they are less expensive, due to less waste, and easier to carve, they are also traditionally considered to be of superior flavour and texture than the rib so are prized on the buffet line. See also: Sirloin below.

Loin

          The tender loin is the tenderest of all beef cuts and the fabricated short loin cut is, by far, the best cut for roasting. This cut not only does contain most of the tenderloin, but also does contain much less bone and tallow then the rib cuts. Prime grade goes exclusively to the hotel restaurant trade or for export.

          The loin yields the most tender and expensive cuts of beef—but not the most flavourful or nutritious. The choicest portion is the tenderloin, which is exquisitely tender and lean. The top loin and what is now called the sirloin aren't as tender, but they're a bit more nutritious and flavourful. Cuts from the loin require very little work to taste great. Indeed, steak lovers consider it almost sacrilege to marinate them, or to cook them beyond medium rare.

Beef Loin Cuts

However, my main purpose in posting the image  was in hopes that you would also notice the grey colouring of the interior bone (marrow section) which indicates that it came from a very old animal--probably a retired dairy cow.Unless it is cooked either very rare or by the braising method, this steak will be very tough and unsatisfactory. 

Club Steak Think of this as a T-bone steak without any of the choice tenderloin muscle in it. True to their usual contrary nature, in the United States this steak is sometimes called a wing steal or a Delmonico, though they more often reserve this later name for rib-eye (entrecote) steaks. Substitutes: Bone-in or boneless, srip-ped loin steak OR rib steak (not as lean and tender).

Coulotte Steak= Culotte Steak= Culottes Steak= Top sirloin cap steak This is a small, boneless steak cut from the sirloin. It' got good flavour and nutrition, but of course, it's a bit tougher than other steaks so you might want to marinate before cooking it. Substitutes: sirloin steak.

Chateaubriand While traditionally, the meat used was the first cut from the thickest part (eye of the tenderloin Chateaubriand is really a meat recipe. Because not very many people are aware of this, as part of an on going quest for excessive profits "American" companies, and now with the advent of "free trade" so called Chateaubriand is now often cut from the small end of the top sirloin, or the round. This is pure customer deception and fraud but because Chateaubriand is a recipe such designation is also technically legal; at least under the American" concept of fair play.

Fillet Mignon= Tenderloin Steak=Fillet Steak= Fillet de Boeuf= Tender Steak. Pronunciation: fee-lay mee-NYOH Plural: Fillets mignons. These are cut from the tenderloin, and they're the second tenderest steaks you can buy, though not the most flavourful or nutritious. Again, true to their contrary nature, in the United States butchers usually call all tenderloin steaks fillets mignons, but the French (who invented the cuts and recipes that go with them)reserve the name for just the middle of the tenderloin. As they move further down and away from the fillet mignon, the French and most other countries call the cuts medallions or bifteck, and tournedos

Minute Steak In some parts of the world, a minute steak is a small, thinly sliced, boneless sirloin steak, originally used for steak sandwiches. Substitution: Thinly sliced strip loin.         

  Porterhouse    Many believe these to be the best of all steaks. The first cut from the short loin, this is a much smaller joint 4-5 inches thick. This steak contains the portion of the flavourful top loin, and the buttery, soft, and rather tasteless, tenderloin; which, alone, has become known as Chateaubriand. Hotels, restaurants usually cut their own.

            T-Bone steak Named for its distinguishing T-shaped bone, this choice cut is almost identical to a Porterhouse steak, only it doesn't have as much      of the tenderloin muscle in it.

Notes: The long loin (complete sirloin) is now divided into two main parts: the short loin, which includes the choice tenderloin and top loin, and what is now called the sirloin, which lies closer to the rump. Since the muscles muscles in the short loin don't get much of a workout the meat there is very tender but lacking in flavour and nutrition. What is now called sirloin is near the rump, so the meats a bit tougher than from the short loin but it is also more flavourful and nutritious. Sirloin is also a better roasting cut and much more economical than standing rib.

Sirloin  Unless you consider the fillet as a separate roasting cut by far the second best roasting cut. Unfortunately for the average consumer; the only way to obtain a sirloin is to buy the long loin (wholesale cut) and then cut your own; which is exactly what hotels and large restaurants do. You can however buy the cuts shown below.

   Top Sirloin Butt - Canadian Trim

Bottom Sirloin Butt

Bottom Sirloin Butt-Ball Tip

Tri Tip=Triangle

          Sirloin Steak In the modern market place, there are several different   sirloin steak cuts, named for shape of the hip bone that's left in them and to extract a higher price from the unwary consumer. Going from fore to aft, there's the tender but bony Pin bone sirloin, which is right next to the porterhouse and an excellent steak. Then there's the Flat bone sirloin, the round bone sirloin, and finally the wedge bone sirloin, which is closest to the rump and therefore least tender but most nutritious. A boneless sirloin steak is sometimes called a rump steak=butt steak. Sirloin steaks are usually grilled or broiled and are a much better buy than any rib steak. Like any   good steak; sirloin should never be cooked well done and you will loose   much of the flavour, if you insist on doing so.
            Top Sirloin Steak   Note: Some top sirloin steak cuts are wonderfully     tender and juicy and flavourful but others are mediocre. Don't confuse this with an ordinary sirloin steak which includes a bone. True to the creed, their greedy ways; along with an inborn conviction that all others are completely stupid, "American" butchers and retailers often call a thick top sirloin steak a Chateaubriand. It is not. The cut used for the recipe Chateaubriand is a much tenderer cut that comes from the Tenderloin.

Prime-fabricated/primal- what ever-Rib (Steak cut) This is the only rib cut that rightly comes from the hind quarter. The hind quarter has one rib bone (13^th); this one rib, if, cut from prime grade, well aged, grain fed, steer beef would constitute a prime rib steak (Prime Entrecôte  but usually, because it does come from the hind quarter, this cut is not even considered to be a rib steak and will be sold as club steak if it is sold at all. Usually the meat will be damaged and considered too unattractive for the showcase. 

    ©Al (Alex-Alexander) D. Girvan. All rights reserved.