Prime Rib and Yorkshire Pudding

I used to be crazy about prime rib. There was a grocery store locally, about a decade ago, that used to sell it in the prepared case, and I pretty much got it every time I saw it there. I had never even thought about making it on my own, didn’t even have any idea what cut of beef it was at that point, as this was back before I really ever branched out in cooking.

We had an unsuccessful run at making it ourselves a few years ago. I had bought a beautiful prime rib, cooked it to a perfect medium rare, and when I wasn’t looking, my husband put it back in the oven because it was “still raw”. When I got wind of what he had done, about 20 minutes later, it was already well done and totally inedible (the dogs ate very well that night, as even Paul agreed that well done prime rib is a crime against nature).

So when I saw these beautiful prime rib roasts in Carfagna’s the other day, I decided to bite the bullet and give it another try, making sure to tell Paul, “you WILL not touch it, I will put a temperature probe in it to alert me the second it hits 120, and it will be taken out of the oven at that very moment…or else”. With those conditions understood, I got a beautiful 4 lb. boneless roast. And this time around? It came out just as I imagined.

Prime Rib, Yorkshire Pudding, Horseradish Sour Cream Sauce and Au Jus

Perfect Prime Rib
recipe adapted from What’s Cooking America?

To make the prime rib, we rubbed it down with butter, and I sprinkled it with Canadian Chicken Seasoning (a mix of garlic, salt, pepper, and a few other spices – I got it at GFS for those of you interested). I put the roast onto a rack in a roasting pan, and I stuck a temperature probe into the center of the roast, and set the timer for 120 degrees. I preheated the oven to 450, and when it hit that temperature, I put the roast into the oven for 15 minutes. After 15 minutes, I turned the temperature down to 325, and let it cook until it reached a center temperature of 120 – at that point, I took the roast out, covered it in foil, and let it sit for at least 20 minutes (it will continue cooking as it sits, the longer it sits, the more it cooks – expect about 5 degrees per 20 minutes).

Every site I looked at said that prime rib is traditionally served with Yorkshire Pudding, something I’ve never had before. It’s a natural pairing, as it uses the drippings of the roast in the recipe. I decided to follow the rest of the menu from What’s Cooking America’s guide to Cooking Perfect Prime Rib.

The Yorkshire Puddings came out beautifully. I ended up doubling the recipe, starting the batter for it when I took out the roast to come to room temperature, about 2 hours before I put it in the oven. The four pound roast we made generated just enough drippings to make 12 individually sized puddings, so I’m adapting the recipe below to reflect that. I was amazed at the way they puffed up from when we put them into the oven. They kind of remind me of popovers, with a much denser texture that soaked up the au jus perfectly.

Yorkshire Pudding

Yorkshire Pudding
recipe adapted from What’s Cooking America?

1 1/2 c. all purpose flour
1 tsp. salt
6 eggs, room temperature
1 1/2 c. milk, room temperature
1 c. pan drippings from roast prime rib of beef (beef juices and oil)

Preheat the oven to 450F. In a large bowl, sift together the flour and salt. In another bowl, beat together the eggs and milk until light and foamy. Stir in the flour/salt mixture just until incorporated. Cover bowl with plastic wrap and refrigerate at least 2 hours (for best results, refrigerate overnight).

Evenly split the drippings between 12 regular-sized muffin tins. Put the pan in the oven and get the drippings smoking hot (about 5 minutes). Carefully take the pan out of the oven.

Remove cold batter from the refrigerator. Whisk the batter thoroughly to break down any lumps and add some more air. Quickly pour the batter into the pan on top of the hot drippings.

Put the pan back into the oven and cook until puffed and dry, approximately 15-20 minutes. Note: Do not open the door during baking. Remove from oven and serve hot with your prime rib roast. Makes approximately 12 individual popovers.

In addition to Yorkshire Pudding, we also made an au jus with the browned bits in the roasting pan, which I put on two burners, deglazed with a bit of red wine and some beef broth, and added a touch of salt to. Tasty and quick.

And because horseradish is typically served with this meal, I made the Sour Cream Horseradish Sauce that was also listed with this menu. Easy peasy, took literally one minute to throw together and complemented the roast well.

Sour Cream Horseradish Sauce
recipe courtesy What’s Cooking America?

1/4 to 1/2 c. prepared horseradish (we used a little over 1/4 c.)
1 pint (2 cups) sour cream
2 tbsp. fresh squeezed lemon juice
1 tsp. salt

In a medium sized bowl, combine horseradish, sour cream, lemon juice and salt; thoroughly mix. Refrigerate until ready to serve.

Note: Can be made 2 days in advance. Cover and refrigerate. To serve, pass the horseradish sauce on the side. Makes approximately 2 1/2 c.

I cannot believe how easy and elegant this meal was. There was literally almost no prep time involved. Each dish built on the other, and timing everything to be done at the same time was a breeze. I think from now on, this dish will be a Christmas-time tradition in our family.

6 thoughts on “Prime Rib and Yorkshire Pudding

  1. Nate

    I’ve never had Yorkshire pudding before. Usually have prime rib with roasted potatoes. I love how nice and pink the meat is – well done is a crime in my book also!

  2. Christine

    My family has had this as Christmas dinner for as long as I can remember. It’s something to look forward to every year. Can’t wait to have it again!

  3. Brandy

    I grew up in Canada and we ate yorkshire pudding and roast beef at least once a month. Yorkshire pudding is probably on of the best dishes that the English invented. I will have to make some this week because now I’m craving it!!!!!

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