Excellent holiday dish!

Elissa

Recipe Summary

prep:
20 mins
cook:
1 hr 30 mins
additional:
2 hrs 30 mins
total:
4 hrs 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the roast bone-side down in a roasting pan, and use a sharp paring knife to poke 24 small holes 1 inch deep all over the roast. Stuff each hole with a sliver of garlic. Sprinkle with 3/4 teaspoon salt, and LOTS of black pepper. Allow the roast to stand at room temperature for 2 hours. This will take the chill off and allow the meat to cook more evenly.

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  • Meanwhile, beat together the eggs and milk with a pinch of salt until smooth. Stir in flour until smooth. Cover the Yorkshire pudding batter, and place in the refrigerator.

  • Preheat oven to 450 degrees F (230 degrees C).

  • Cook the roast in the preheated oven for 30 minutes, then lower the heat to 350 degrees F (175 degrees C), and continue roasting until a meat thermometer inserted in the center of the meat reaches 140 degrees F (60 degrees C), about 1 hour.

  • When the roast is done, remove it from the roasting pan, cover with aluminum foil, and let rest in a warm spot while you make the Yorkshire pudding. Measure out 1/2 cup of the beef fat, and divide among 12 muffin tins; pour off the remaining fat, but save the roasting pan to make the jus.

  • Place the grease-filled muffin tins into the oven, and turn the temperature up to 425 degrees F (220 degrees C). Let the muffin tins preheat for 10 minutes, then fill 3/4 full with the refrigerated batter, and return to the oven. Bake 20 to 25 minutes until the puddings have risen tall and are golden brown.

  • While the Yorkshire puddings are baking, 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. Cook 10 minutes, then strain and serve with the roast and puddings.

Nutrition Facts

965 calories; protein 64.1g; carbohydrates 39.5g; fat 57.7g; cholesterol 468.4mg; sodium 608.1mg. Full Nutrition
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Reviews (65)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/01/2008
It is a good recipe but if you like medium rare need to take the rib out at internal temp of 130 and let it come up to 140 while it is resting and not let it cook until 140 Read More
(125)

Most helpful critical review

Rating: 3 stars
12/21/2009
I used the recipe for the yorkshire pudding and found that it was very eggy. Not sure if it's suppose to be like that but no one really like it. Read More
(12)
80 Ratings
  • 5 star values: 54
  • 4 star values: 21
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
12/01/2008
It is a good recipe but if you like medium rare need to take the rib out at internal temp of 130 and let it come up to 140 while it is resting and not let it cook until 140 Read More
(125)
Rating: 4 stars
11/27/2009
I rub my seasoned roast with flour. This seals the juices in the meat. Cook at 450 for 30 minutes to sear, then reduce heat to 325 until inner temp reaches 120 degrees. Let it stand covered in foil for 30 minutes. Medium rare. You can put away the steak knives, all you will need to cut this piece of meat is your fork. Read More
(75)
Rating: 5 stars
05/19/2008
This is the most awesome roast you'll ever eat. Another option is if your camping do it in a camp oven (cast iron pot put on the coals of an open fire). The meat just melts in your mouth & you can put your vegetables in the pot with the meat. Read More
(39)
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Rating: 4 stars
01/01/2009
I made this for our New Years Eve gathering last evening and the carnivores went wild!! I can't comment on the pudding because we used the rib for sandwiches. My family and my guests like their meat rare so I took it out when it reached a temp of 130. Simple recipe yet absolutely delicious Elissa and thank you! Read More
(24)
Rating: 5 stars
12/28/2010
This recipe was awesome. I adjusted the yorkshire pudding down to one cup of each ingredient and three eggs and it was the perfect amount of batter for 12 muffins. The au jus was outstanding. I added half a teaspoon of garlic powder to it but otherwise followed the recipe. Will definitely do it again! Read More
(22)
Rating: 5 stars
12/26/2008
These were fun to watch in the oven. I used 9 eggs. The puddings were yummy with the meat juice. This recipe will make about 20. Do NOT overfill muffin tin. The smoke billowing from the fat that overflowed was not appetizing. Read More
(21)
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Rating: 5 stars
06/24/2009
Made this recipe last night for guests and it was wonderful. The meat came out perfect!! One of the guests always makes Yorkshire pudding and I never have until last night. It was so good she asked for the recipe.. It does make more than you need to fill a 12 place cupcake tin. Thanks so much... I will continue to use this as my favorite Prime Rib.. Now I am not hesitent to make the pudding. so nice to have the batter made up ahead of time. So good and easy!!! Read More
(16)
Rating: 5 stars
02/18/2009
I've been making my mother-in-law's delicious recipe for 30 years... tried this one which is a little different and WOW!!! It's a new favorite! And about the egg thing... if you are familiar with Yorkshire you know egg quantity can be adjusted to individual preference! YUM! Thanks. Read More
(16)
Rating: 4 stars
01/01/2009
It was good and I was glad for the advice to not overcook. I added all the garlic peices and I think that was wasted time and work. I could not taste the garlic in the meat and I was afraid I was going to bite into a large garlic sliver as I was eating. I was serving this to adults and children and I think it would have been easier and just as tasty to omit the garlic. I thought the puddings were a little too "eggy". Next time I will use half as many eggs about 3-4. I made 6 puddings in a popover pan and 12 more in a muffin tin-more than enough. The au jus was very good. Read More
(15)
Rating: 3 stars
12/21/2009
I used the recipe for the yorkshire pudding and found that it was very eggy. Not sure if it's suppose to be like that but no one really like it. Read More
(12)
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