Prime Rib Au Jus with Yorkshire Pudding

Prime Rib Au Jus with Yorkshire Pudding

34 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    1 h 30 m
  • Ready In

    4 h 20 m
Elissa
Recipe by  Elissa

“Excellent holiday dish!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. 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.
  2. 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.
  3. Preheat oven to 450 degrees F (230 degrees C).
  4. 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.
  5. 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.
  6. 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.
  7. While the Yorkshire puddings are baking, place the roasting pan on the stove over medium-high heat. Stir in the wine, 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.

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Reviews (34)

Rate This Recipe
CHIANGTINA
111

CHIANGTINA

It is a good recipe, but if you like medium rare, need to take the rib out at internal temp of 130 and let it come up to 140 while it is resting and not let it cook until 140

Greg M
56

Greg M

I rub my seasoned roast with flour. This seals the juices in the meat. Cook at 450 for 30 minutes to sear, then reduce heat to 325 until inner temp reaches 120 degrees. Let it stand covered in foil for 30 minutes. Medium rare. You can put away the steak knives, all you will need to cut this piece of meat is your fork.

Roz
36

Roz

This is the most awesome roast you'll ever eat. Another option is if your camping do it in a camp oven (cast iron pot put on the coals of an open fire). The meat just melts in your mouth & you can put your vegetables in the pot with the meat.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 965 cal
  • 48%
  • Fat
  • 57.7 g
  • 89%
  • Carbs
  • 39.5 g
  • 13%
  • Protein
  • 64.1 g
  • 128%
  • Cholesterol
  • 510 mg
  • 170%
  • Sodium
  • 647 mg
  • 26%

Based on a 2,000 calorie diet

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