Prime Rib & Yorkshire Pudding
Prime Rib & Yorkshire Pudding
- Author
- Chef Jill
- Servings
- 6-8
- Category
Beef
Ingredients
- 4 large eggs
- 1 ½ cups whole mil
- 1 ⅓ cups all purpose flour
- ¾ tsp kosher salt
- Roast drippings
- ½ cup unsalted butter, at room temperature
- 3 tbsp prepared horseradish
- 1 tbsp chopped fresh rosemary
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 large cooking onions, quartered
- 1 large garlic head, halved
- 4 sprigs rosemary
- 5lb The Butcher Shoppe’s Prime Rib Roast (bone in)
- Prepared horseradish, for serving
- Beef gravy, for serving
Directions
- Add eggs, milk, all purpose flour and salt to a large bowl and whisk vigorously until smooth.Alternatively, you can wizz it up in a blender. Cover and store in the fridge for a minimum of 3 hours and up to 3 days
- Preheat the oven to 450F.
- In a medium bowl combine unsalted butter, prepared horseradish, chopped rosemary, kosher salt and black pepper, set aside
- Place onions, garlic and rosemary sprigs in the bottom roasting pan large enough to hold the roast. Pat the roast dry with some paper towel and place bone-side up on the onions. Using a silicone spatula, spread half of the compound butter over the bottom of the roast. Flip the roast over so it's now bone-side down on top of the onions, then spread the remainder of the compound butter all over the roast. Place the roast in the oven and roast for 20 minutes.After 20 minutes, turn the oven temperature down to 225F.
- Cook for 2 hours basting with the juices from the pan every 30 minutes. After 2 hours, start checking the internal temperature of the roast with a digital thermometer. When the internal temperature of the roast reads122F (for med rare) remove the roast from the oven and cover the roast loosely with foil.Rest the roast for 20 minutes. The internal temperature of the roast will continue to rise as it rests and become a perfect medium rare.
- While the roast is resting, prepare the yorkshires. Preheat the oven to 425F. Place 1 tsp of drippings from the bottom of the roast pan into a 12 hole muffin tin. Place the muffin tin in the oven for 8minutes. Remove muffin tin from the oven and immediately fill holes ¾ of the way full with yorkshire batter. The batter should sizzle. Return to the oven immediately and bake for 18-20 minutes until puffed and golden brown
- To slice the roast: Be sure to use a sharp knife and be prepared for the roast to bleed. We recommend putting some paper towel under/around your cutting board. Remove the ribs first, this makes the roast easier to slice. Cut roast into slices of desired thickness. We like ½inch
- Serve roast and yorkshire pudding alongside prepared horseradish and gravy