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Prime Rib Au Jus with Yorkshire Pudding
Prime Rib Au Jus with Yorkshire Pudding
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
260 minutes
Indulge in a decadent holiday feast with a succulent bone-in prime rib au jus!
Ingredients:
  • 1 (5 pound) bone-in beef rib roast
  • 8 cloves garlic, quartered
  • 0.75 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups eggs
  • 2 cups milk
  • 1 pinch salt
  • 0.5 cup pan drippings from prime rib
  • 0.5 cup white wine
  • 2 cups beef stock
Instructions:
  • Prep the roast by laying it bone-side down in a roasting pan. Using a sharp paring knife, make 24 one-inch deep holes all over the meat. Insert a sliver of garlic into each hole. Season generously with 3/4 teaspoon of salt and a generous amount of black pepper. Let the roast sit at room temperature for 2 hours to ensure even cooking.
  • Combine eggs and milk with a hint of salt until velvety. Mix in flour until silky. Chill the Yorkshire pudding batter in the fridge.
  • Preheat your oven to 450°F (230°C) for perfect cooking temperature.
  • Roast in a preheated oven for 30 minutes. Reduce heat to 350°F (175°C) and continue roasting until the meat thermometer reads 140°F (60°C) when inserted into the center of the meat, about 1 hour.
  • After the roast finishes cooking, transfer it from the roasting pan, cover it with foil, and allow it to rest in a warm spot. Meanwhile, prepare the Yorkshire pudding. Take 1/2 cup of beef fat and distribute it evenly among 12 muffin tins. Discard any excess fat, but keep the roasting pan for making jus.
  • Preheat the muffin tins in the oven at 425 degrees F (220 degrees C) for 10 minutes. Fill each tin 3/4 full with the refrigerated batter and bake for 20 to 25 minutes until the puddings have risen tall and turned golden brown.
  • While the Yorkshire puddings bake, heat the roasting pan on the stove over medium-high heat. Add the wine and simmer, scraping to dissolve the pan drippings. Pour in the beef stock, bring to a simmer, cook for 10 minutes, strain, and serve with the roast and puddings.

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