Wonderful Christmas dish!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 4 hrs 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (5 pound) bone-in beef rib roast
- 8 cloves garlic, quartered
- ¾ teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 cups eggs
- 2 cups milk
- 1 pinch salt
- 2 cups all-purpose flour
- ½ cup pan drippings from prime rib
- ½ cup white wine
- 2 cups beef stock
Instructions
- 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.
- 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
| Calories | 965 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 468 mg |
| Dietary Fiber | 2 g |
| Protein | 64 g |
| Saturated Fat | 23 g |
| Sodium | 608 mg |
| Sugars | 6 g |
| Fat | 58 g |
| Unsaturated Fat | 0 g |
Reviews
My mother used to make Yorkshire pudding for special meals and this was the perfect Christmas Day meal for my wife and I. It was delicious!
I need the roast prep not the yourkshire pudding
came out delicious and tender. the pudding was perfect
I like medium rare steaks and good roast, but this one was too bloody, raw and the fat part inedible. I roasted it about 30 more minutes and the color was good…pink to red, but the roast was not succulent nor tender and the inner fat added nothing to the meat. It could be me, the cook, the oven thermostat, or anything.
It was still a little too rare for me. Had to cook longer. But tasty
No and I will make it again for sure!
It cooked longer than recommended time since my M-I-L doesn’t like rare meat however, it was only cooked well done on one end so the middle was still rare and it retained all the flavor and juiciness described in original recipe. The Yorkshire pudding was perfect with it and very easy to make.
Turned out great…again. Although I keep forgetting to half the Yorkshire Pudding ingredients since I could have easily made 24 instead of 12.
Especially appreciate the timing queues for when to prep, cook, and plate each component. And, an easy recipe to make a delicious prime rib Christmas dinner.
I HAVEN’T DONE A RIB EYE ROAST IN A LONG TIME THIS WAS A GREAT PEACE OF MEAT IT WAS AS THEY SAID ON THE INSTRUCTION I PICKED THE ROAST UP AND THE BONE FELL OFF THE RIB EYE THANK YOU SO EASY
I used this recipe for my sons family birthday party and I can’t thank you enough! It was a smashing hit! I’ve never cooked one before and I do wish a note would have been made in regards to not putting anything in the bottom of the roaster when cooking. I did not thank goodness but for beginner cooks that may think they need something in the roaster to prevent sticking it is unnecessary. Because the fat renders down at such a high heat nothing is needed at the bottom of the roaster like say a rump roast. Anyway I wouldn’t change a thing my whole family enjoyed every bite!!!! Thank you so much for sharing this one!!
Great Instructions explaining this process with the meat & Yorkshire Pudding! Enjoyable!!
The family loved it.
My grandmother and mother both made this dish for special occasions and I made it for the first time 50+ years after my first taste! A few changes: I generously salted and peppered the roast, using probably at least 2 teaspoons of salt and pepper. I cooked the roast as directed although I turned it down the event temp to 350 after 25 minutes, instead of 30. Watch the roast carefully after 45 minutes at 350′ as it gets to 140′ quickly. Also I loosely wrapped foil around the top and sides of the roast.I did not wrap it tightly in foil as shown in the video. The roast was a nice medium rare. For the Yorkshire puddings, I used my Kitchenaide to whisk the eggs and milk, and then I whisked the batter for 2 minutes after adding the flour. I rested then batter while the roast was cooking as directed (apparently that’s important.) The Yorkshire puddings were beautiful, tasty, and done after 20 minutes. I watched them carefully. Make sure everything’s ready to go when the puddings come out as they are best fresh out of the oven. I will make this again!
Superb dinner. Did not like adding the beef fat to the Yorkshire pudding. For medium rare cook to less than 140 degrees.
The prime (really choice). Turned out perfectly. The butcher suggested that he cut the ribs off then tie it back together which in hindsight was a godsend. The recipe called for a 5 lb roast, but because of a large family and desire for leftovers, I had him cut a 10 lb roast. The directions were perfect as I monitored the thermometer carefully and took out the roast at 130 degrees. While it rested, prepared the Yorkshire puddings, au jus and mashed potatoes along with a veggie. It was PERFECT!! Thanks Elissa.
The recipe for Yorkshire pudding says it makes 12 in a muffin pan. I made 2 pans, 24 pop overs and still had batter left over.
I generally follow a different method for a rib roast but thought I would try this with the au jus (I didn’t have the time for the Yorkshire pudding – maybe next time). This turned out beautifully! Moist, tender and the au jus was the perfect complement to the meal. I added herbs de Provence along with the salt, pepper, and garlic. Will definitely do this again.
I made this for our Christmas Eve dinner, and it was the best ever. I did not change a thing except cooking it a little less so it was a nice medium rare. The pop overs turned out perfect too. I will definitely use this recipe again! Thank you!
Prime rib is great, the Yorkshire pudding is a nice extra
Excellent recipe! My family was reminiscing about the past and my father was going on about his mother making prime rib and Yorkshire pudding and how much he loved and missed it. I decided I had to make this for him. He absolutely loved this dish, it came out perfect! Just seeing how happy he seemed transported back to his childhood made me feel great that I was able to find a recipe that was exactly like he’d been missing made that time with him that much more special.