prime rib au jus with yorkshire pudding

Ingredients

• Servings: 6
• 1 (5 pound) bone-in beef rib roast
• 8 cloves garlic, quartered
• 3/4 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 cups eggs
• 2 cups milk
• 1 pinch salt
• 2 cups all-purpose flour
• 1/2 cup pan drippings from prime rib
• 1/2 cup white
• 2 cups beef stock

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 4 hrs 20 mins


• place the roast bone-side down in a roasting pan, and use a sharp paring knife to poke 24 small holes 1 inch deep all over the roast. stuff each hole with a sliver of garlic. sprinkle with 3/4 teaspoon salt, and lots of black pepper. allow the roast to stand at room temperature for 2 hours. this will take the chill off and allow the meat to cook more evenly.
• meanwhile, beat together the eggs and milk with a pinch of salt until smooth. stir in flour until smooth. cover the yorkshire pudding batter, and place in the refrigerator.
• preheat oven to 450 degrees f (230 degrees c).
• cook the roast in the preheated oven for 30 minutes, then lower the heat to 350 degrees f (175 degrees c), and continue roasting until a meat thermometer inserted in the center of the meat reaches 140 degrees f (60 degrees c), about 1 hour.
• when the roast is done, remove it from the roasting pan, cover with aluminum foil, and let rest in a warm spot while you make the yorkshire pudding. measure out 1/2 cup of the beef fat, and divide among 12 muffin tins; pour off the remaining fat, but save the roasting pan to make the jus.
• place the grease-filled muffin tins into the oven, and turn the temperature up to 425 degrees f (220 degrees c). let the muffin tins preheat for 10 minutes, then fill 3/4 full with the refrigerated batter, and return to the oven. bake 20 to 25 minutes until the puddings have risen tall and are golden brown.
• while the yorkshire puddings are baking, place the roasting pan on the stove over medium-high heat. stir in the , and bring to a simmer while scraping to dissolve the pan drippings; pour in the beef stock and return to a simmer. cook 10 minutes, then strain and serve with the roast and puddings.