WILLIAMS STEAKHOUSE RECIPES

Steps:

• Place a 6-cup popover pan in the bottom third of an oven. Place a baking sheet on the rack underneath to catch any drips. Preheat the oven to 400ºF.
• In a small saucepan over medium-high heat, warm the milk until small bubbles form around the edges. Put the flour and salt in a fine-mesh sieve and sift onto a sheet of waxed paper. In a large bowl, whisk the eggs until frothy, about 2 minutes. Slowly whisk in the hot milk, whisking constantly so the eggs don’t cook, then gradually whisk in the flour mixture until almost smooth.
• Remove the popover pan from the oven and spray the cups with nonstick vegetable spray. Fill the prepared cups about three-fourths full with batter and sprinkle each with 1/2 oz. cheese.
• Return the pan to the oven and bake for 15 minutes, then rotate the pan 180 degrees. Continue baking until the popovers are browned and puffed, 30 minutes more; do not open the oven after rotating the pan.
• Invert the pan and remove the popovers. Serve immediately. Using a paper towel, wipe out the excess fat from the popover cups. Heat the pan in the oven for 5 to 10 minutes. Repeat to bake the remaining batter. Makes 12 popovers.
• Recipe courtesy of BLT Steak.

Steps:

• Follow to a TEE: Combine seasonings, and rub into roast. Keep patting on til all is used. Sprinkle any on that is left over top. (Fatty side). Let sit while oven preheats to 375. Place roast in broiling pan or roaster lined with foil and sprayed with butter flavored vegetable spray, fat side up. Bake for 45 minutes. Turn oven off, DO NOT OPEN OVEN. Stick a note on the door as a reminder if you have to, I do! ;) One hour before serving, turn oven back on and set timer for 45 minutes. Take rib out, LET STAND FOR 15 MINUTES. This is VERY important, it allows the juices to redistribute. (*Do not carve "ahead of time", either.) Scrape off the salt "shell" leaving on some of the seasonings. (The salt shell that forms during cooking is what seals in the juices and moisture and is not intended to be eaten.) The meat directly underneath that will be a little salty, but that's usually the fatty part that no one eats, anyways. The rest of it will be fine. PROMISE! While outside is still hot/warm, spread butter all over outside of roast and let melt. Serve with au jus and sour cream horseradish sauce. *When serving, slice into thick, about 1"+, "restaurant-cut" slices (in from the ends.) *The "inbetween time" for me is always 1 1/2-2 hours. *Tip: I like to serve these with twice-baked potatoes and put them in with the roast during the second baking. Also steamed and buttered asparagus, my pineapple dressing, warm rolls or french bread and salad or soup. Small bowls or large cups of french onion goes well with this. (Smother with cheese!) And of course French Silk Chocolate Pie or cheesecake for dessert. Great for company, Christmas, New Year's Eve, Valentine's Day, business dinners, birthdays and anniversaries!
• The ends and any leftovers make awesome prime rib hoagies the next day, too.