Linda’s Prime Rib Roast & Yorkshire Pudding
Prime Rib Roast Ingredients
- 3-4 Ribs (Serves 6-8 People)
- Kosher Salt
- Fresh Ground Black Pepper
- 1½ tablespoons Worcestershire Sauce
- Garlic Powder
- 2-3 Garlic Cloves, sliced
- 1 Large Onion, Cut Into Thick Slices
- Butter for Au Jus
- Dry Red Wine
Yorkshire Pudding Ingredients
- 4 Eggs
- ½ Cup Milk
- 3 Tablespoons Water
- 1 Cup Flour
- ¼ Teaspoon Salt
- ½ Teaspoon White Wine Vinegar
- 2 Tablespoons Pan Drippings or Lard
Rib Roast Directions
Preheat oven to 500 degrees.
Trim excess fat, reserving 3 tablespoons. Use a pastry brush to coat the entire prime rib with Worcestershire sauce and then coat it with garlic powder.
Mix together equal parts of kosher salt and fresh ground pepper on a sheet of waxed paper (A quarter to half cup total salt/pepper mix is adequate for 3-4 ribs. Roll the ribs on all sides in the salt and pepper mixture. Slice the top layer of fat diagonally and add fresh garlic to each slice.
Layer onion on the rack of a roasting pan. Utilize leftover Worcestershire with one cup of water and add to the roasting pan (This will form the base for au jus).
Place the rib roast on top of the onion-lined rack then place it into the oven. Sear for 15-20 minutes at 500 degrees.
Turn off the oven and let the roast sit in the oven without opening the oven door for 2 hours. Note, the roast will continue to cook after it has been removed from the oven.
Rest roast for at least 15 minutes before slicing to allow juices to gather in the meat.
While the roast is resting, place the onions that were on the rack into the main roasting pan and heat on the stovetop over medium heat. Add 2 tablespoons of butter and ¼ cup of red wine. If you prefer a thicker gravy, whisk in 1 tablespoon of flour. Serve in a gravy boat to accompany sliced prime rib and Yorkshire pudding.
Yorkshire Pudding Directions
Crack the eggs into a bowl and whisk until frothy. Whisk in milk and water until well blended. Whisk in the flour and salt until smooth and pale yellow. Whisk in the vinegar. Let rest at room temperature for 30 minutes.
Put ½ teaspoon of pan drippings or lard in the bottom of each of the 12 standard muffin cups, or drizzle the pan drippings across the bottom of a 9×12 baking pan. Put the pan into the oven and preheat the oven to 425 degrees.
When the oven reaches temperature, remove the pan and quickly brush the pan drippings over the bottom and up the sides of the cups or pan. Pour the batter into the hot cups, dividing it evenly, or into the hot pan. Immediately return the pan to the oven and bake until the batter has puffed up (always lopsidedly) and the pudding is brown all over. About 20 minutes.