Everyday Meals

Prime Rib Au Jus with Yorkshire Pudding

Ingredients

  • 1 (5 pound) bone-in beef rib roast
  • 8 cloves garlic, quartered
  • ¾ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups eggs
  • 2 cups milk
  • 1 pinch salt
  • 2 cups all-purpose flour
  • ½ cup pan drippings from prime rib
  • ½ cup white wine
  • 2 cups beef stock
  • Directions

  • Step 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.

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  • Step 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.

  • Step 3

    Preheat oven to 450 degrees F (230 degrees C).

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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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