This prime rib roast au jus with Yorkshire pudding is a classic English recipe that makes a showstopping holiday main dish.
Preparation Time
20 mins
Cooking Time
2 hr
Total Time
2 hr 20 mins
Calories
965 Calories
Recipe Instructions
Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
Place roast bone-side down in a roasting pan. Use a sharp paring knife to poke 24 small holes 1 inch deep all over roast. Stuff each hole with garlic. Sprinkle with 3/4 teaspoon salt and black pepper. Allow roast to stand at room temperature for 2 hours. This will remove the chill, allowing meat to cook more evenly.
Step 3
Meanwhile, beat together eggs and milk with a pinch of salt in a medium bowl until combined. Stir in flour until smooth. Cover Yorkshire pudding batter and place in the refrigerator.
Step 4
Cook roast in the preheated oven for 30 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue roasting until an instant-read thermometer inserted into the center of meat reaches 140 degrees F (60 degrees C), about 1 hour.
Step 5
When roast is done, remove from the roasting pan, cover with aluminum foil, and let rest in a warm spot while you make Yorkshire puddings. Measure out 1/2 cup beef fat from the pan and divide among 12 muffin tins; pour off remaining fat, but save the roasting pan to make jus.
Step 6
Place the grease-filled muffin tins into the oven and increase the oven temperature to 425 degrees F (220 degrees C). Let the muffin tins preheat for 10 minutes, then fill 3/4 full with refrigerated batter and return to the oven. Bake until puddings have risen tall and are golden brown, 20 to 25 minutes.
Step 7
While Yorkshire puddings are baking, place the roasting pan on the stove over medium-high heat. Stir in wine and bring to a simmer while scraping to dissolve the pan drippings; pour in beef stock and return to a simmer. Cook for 10 minutes, then strain and serve with roast and puddings.
