This prime rib au jus with Yorkshire pudding is an excellent holiday dish Its easier to make than you think
Prep Time
2 hrs
Dificult
Medium
Servings
4 hrs 20 mins
Ingredients
Instructions
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.
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.
Preheat the oven to 450 degrees F (230 degrees C).
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.
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.
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.
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