Perfect Prime Rib with Yorkshire Pudding
Prep time
Cook time
Total time
The ultimate beef roast! Prime Rib with all the trimmings…. Yorkshire pudding, au jus and horseradish cream! Easier than you think to put together and it is guaranteed to be the most delicious, scrumptious, elegant, impressive entree that you have ever made, it should be on everyone’s bucket list!
Author: Ruth Guerri
Recipe type: Beef
Serves: 6-7
Ingredients
Prime Rib
- 1 – 3 rib, beef rib roast, (bone-in, but ask the butcher to remove the chine bone) do not remove the fat cap on top
- 10 garlic cloves, slivered
- 2 – 3 Tbs of salt
- 2 – 3 Tbs of freshly ground black pepper
Yorkshire Pudding
- 4 large eggs
- ¾ cup of whole milk
- 1 Tbs Plus 2 tsp of water
- 1 cup plus 2 tsp of flour
- ½ tsp of salt
Au Jus
- ½ cup of pan drippings from the beef
- ½ cup of red wine
- 2 cups of beef stock
Horseradish Cream
- 1 cup of sour cream
- 4 Tbs of horseradish
- ½ tsp of kosher salt
- ¼ tsp of black pepper
- 1 Tbs of Worcestershire sauce
Instructions
- The day before serving, make the batter for the Yorkshire pudding. Just stir together the eggs, milk and water until well mixed, then stir in the flour and salt, stir until very smooth, cover with plastic wrap and refrigerate overnight.You can make the horseradish cream anytime, just stir together all of the ingredients and refrigerate.
- Now, for the beef, remove it from the fridge and let it come to room temperature for at least 1 hour. Then, place it bone-side down on a rack in a roasting pan. Using a sharp knife, poke small holes 1 inch deep all over the roast and stuff each hole with a sliver of garlic. Sprinkle with the salt and black pepper.
- Preheat oven to 450°. Insert a meat thermometer in the center of the roast, facing the oven door.
- Place the roast in the oven and cook for 30 minutes, then lower the heat to 350° and continue roasting until the temperature reaches 120 – 125 degrees, about 1½ hours or (15 minutes per lb)Keep a close eye on the thermometer. It will be beautifully browned with a nice crust.
When the roast is done, remove it from the roasting pan onto a cutting board or platter, tent with foil and let it rest while you make the Yorkshire pudding. Turn the oven temperature to 450°. Drain the beef fat from the roasting pan and measure out ½ cup. Pour it into the muffin cups, dividing it evenly. 
Place the muffin tin into the oven and bake for 10 minutes.Then fill each cup with the refrigerated batter, pour it right on top of the beef fat and immediately return to the oven. 
Bake for 20 to 25 minutes in the center rack of the oven until the puddings have risen tall and are golden brown. 
While the Yorkshire puddings are baking, make the au jus, place the roasting pan on the stove over medium-high heat, stir in the wine, and bring to a simmer while scraping to dissolve the pan drippings; pour in the beef stock and return to a simmer and cook for 10 minutes. 
Keep the au jus warm while you slice the beef. Place the roast on its end with the rib bones facing out towards you. Cut down along the bones as close as you can, then slice across to the bones into inch thick pieces,
Place on a serving platter and arrange the Yorkshire puddings around the meat. 
Serve with the au jus and horseradish cream. Bon Appetit!
