Name: Roast Prime Rib of Beef with Yorkshire Pudding
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: British
Ingredients: 1 prime rib roast (bone-in or boneless, about 6–8 lbs); 2 tablespoons kosher salt; 1 tablespoon black pepper; 2–3 cloves garlic, minced (optional); 2 tablespoons fresh rosemary or thyme (optional); 2 tablespoons neutral oil or beef drippings; For the Yorkshire pudding:; 4 large eggs; 1 cup all-purpose flour; 1 cup whole milk; 1/2 teaspoon salt; 1/4 cup beef drippings or vegetable oil

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This classic Roast Prime Rib of Beef served with crisp, golden Yorkshire pudding is a show-stopping meal I reserve for special occasions or indulgent Sunday dinners. The beef is juicy, tender, and packed with flavor, while the Yorkshire puddings are light and airy with perfectly crisp edges. It’s an irresistible combination that never fails to impress.

Why You’ll Love This Recipe

I love how this recipe brings together simple, quality ingredients to create a truly memorable meal. The prime rib is seasoned and roasted to perfection, yielding a flavorful crust and succulent interior. The Yorkshire puddings puff up dramatically in the oven and are ideal for soaking up the delicious beef drippings. It’s a timeless meal that feels both comforting and elegant, whether I’m making it for a holiday or a weekend treat. Roast Prime Rib of Beef with Yorkshire Pudding

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Prime rib roast (bone-in or boneless)
Kosher salt
Black pepper
Fresh garlic (optional)
Fresh rosemary or thyme (optional)
Neutral oil or beef drippings

For the Yorkshire pudding:

Eggs
All-purpose flour
Whole milk
Salt
Beef drippings or vegetable oil

Directions

I start by bringing the prime rib to room temperature for even roasting. I rub it generously with salt and pepper, sometimes adding minced garlic and fresh herbs for extra flavor.
I place the roast fat-side up in a roasting pan and cook it in a preheated oven, using high heat at first to develop a crust, then lowering the temperature to finish cooking to my preferred doneness.
While the beef rests, I prepare the Yorkshire pudding batter by whisking together eggs, flour, milk, and salt until smooth. I let the batter rest for at least 30 minutes to get the best rise.
I heat a muffin tin or pudding tray with beef drippings in a hot oven until the fat is smoking, then pour in the batter quickly.
I bake the puddings without opening the oven door until they’re puffed and golden brown—usually about 20–25 minutes.
I carve the prime rib into thick slices and serve it hot alongside the Yorkshire puddings, spooning over a bit of jus or pan drippings if desired.

Servings and timing

This recipe serves about 6 to 8 people depending on the size of the roast. It takes approximately 2 to 2.5 hours total—about 15–20 minutes of prep time, 90–120 minutes to roast the beef depending on thickness and desired doneness, plus 20–25 minutes for the Yorkshire puddings.

Variations

Sometimes I coat the roast with a mustard and herb crust for added depth of flavor.
I make mini Yorkshire puddings in a muffin tin, or one large one in a cast iron skillet.
For a twist, I add a pinch of horseradish to the Yorkshire batter or serve it with horseradish cream on the side.
I’ve also used ribeye roast or sirloin roast when prime rib isn’t available, adjusting the cooking time as needed.

Storage/reheating

I store leftover beef tightly wrapped in the refrigerator for up to 4 days. I reheat it gently in the oven, covered with foil to prevent drying out. For Yorkshire puddings, I let them cool completely before storing in an airtight container; they reheat best in a hot oven for a few minutes to regain crispiness. I avoid microwaving the puddings as they tend to get soggy. Roast Prime Rib of Beef with Yorkshire Pudding

FAQs

What’s the best way to know when the prime rib is done?

I rely on a meat thermometer for accuracy. I remove the roast when it reaches 120–125°F for rare, 130°F for medium-rare, knowing it will continue to cook slightly while resting.

Can I make Yorkshire pudding ahead of time?

I don’t recommend baking them in advance, but I do prepare the batter ahead and refrigerate it. Resting the batter actually improves the rise and texture.

What cut of beef is best for this recipe?

I prefer bone-in prime rib for maximum flavor and presentation, but boneless works too—it’s easier to carve and cooks a bit faster.

Why didn’t my Yorkshire pudding rise?

It usually comes down to cold batter or oil that wasn’t hot enough. I make sure the fat is smoking hot before adding the batter and never open the oven while they bake.

Can I make this meal gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend for the Yorkshire pudding with good results. The beef itself is naturally gluten-free, just be cautious with any added seasonings or sauces.

Conclusion

This Roast Prime Rib of Beef with Yorkshire Pudding is the ultimate indulgent meal I like to serve when I really want to treat myself or guests. The rich, tender beef and crispy, fluffy puddings make an unforgettable combination that feels both traditional and luxurious. It’s a recipe that delivers every time—and always earns me compliments at the table.