Print

Roast Prime Rib of Beef with Yorkshire Pudding

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic and elegant meal featuring juicy roast prime rib and golden, airy Yorkshire puddings. Perfect for special occasions or indulgent Sunday dinners.

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

Instructions

  1. Remove prime rib from the refrigerator and let it come to room temperature (about 1 hour).
  2. Preheat oven to 450°F (230°C). Rub the roast with salt, pepper, garlic, and herbs if using.
  3. Place the roast fat-side up in a roasting pan and roast for 20 minutes. Reduce oven to 325°F (165°C) and continue roasting until desired internal temperature is reached (120–130°F for rare to medium-rare), about 90–120 minutes.
  4. Transfer the roast to a cutting board, tent with foil, and let rest for at least 20 minutes.
  5. While the roast is cooking, prepare the Yorkshire pudding batter: whisk together eggs, flour, milk, and salt until smooth. Let the batter rest for at least 30 minutes.
  6. Increase oven temperature to 425°F (220°C). Pour a little beef drippings or oil into each cup of a muffin tin and heat in the oven until smoking hot, about 5 minutes.
  7. Quickly pour the rested batter into the hot fat, filling each cup halfway. Bake without opening the door for 20–25 minutes until puffed and golden brown.
  8. Carve the prime rib into thick slices and serve hot with Yorkshire puddings. Spoon over pan drippings if desired.

Notes

  • Letting the batter rest improves the rise of the Yorkshire puddings.
  • Don’t open the oven during baking or the puddings may collapse.
  • Use a meat thermometer for perfect roast beef every time.
  • Mini puddings can be made in a muffin tin or a single large one in a skillet.
  • Prepare batter ahead and refrigerate for up to a day before baking.

Nutrition

Find it online: https://recipesbyliza.com/roast-prime-rib-of-beef-with-yorkshire-pudding/