Prime Rib Au Jus with Yorkshire Pudding Recipe - Allrecipes.com
Prime Rib Au Jus with Yorkshire Pudding Recipe
  • READY IN 4+ hrs

Prime Rib Au Jus with Yorkshire Pudding

Recipe by  

"Excellent holiday dish!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change 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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 30 mins
  • READY IN 4 hrs 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 2008

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

 
Most Helpful Critical Review
Dec 21, 2009

I used the recipe for the yorkshire pudding and found that it was very eggy. Not sure if it's suppose to be like that but no one really like it.

 
Nov 27, 2009

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.

 
May 18, 2008

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.

 
Jan 01, 2009

I made this for our New Years Eve gathering last evening and the carnivores went wild!! I can't comment on the pudding because we used the rib for sandwiches. My family and my guests like their meat rare so I took it out when it reached a temp of 130. Simple recipe yet absolutely delicious Elissa and thank you!

 
Dec 26, 2008

These were fun to watch in the oven. I used 9 eggs. The puddings were yummy with the meat juice. This recipe will make about 20. Do NOT overfill muffin tin. The smoke billowing from the fat that overflowed was not appetizing.

 
Dec 28, 2010

This recipe was awesome. I adjusted the yorkshire pudding down to one cup of each ingredient and three eggs and it was the perfect amount of batter for 12 muffins. The au jus was outstanding. I added half a teaspoon of garlic powder to it but otherwise followed the recipe. Will definitely do it again!

 
Jun 24, 2009

Made this recipe last night for guests and it was wonderful. The meat came out perfect!! One of the guests always makes Yorkshire pudding and I never have until last night. It was so good she asked for the recipe.. It does make more than you need to fill a 12 place cupcake tin. Thanks so much... I will continue to use this as my favorite Prime Rib.. Now I am not hesitent to make the pudding. so nice to have the batter made up ahead of time. So good and easy!!!

 

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Nutrition

  • Calories
  • 965 kcal
  • 48%
  • Carbohydrates
  • 39.5 g
  • 13%
  • Cholesterol
  • 510 mg
  • 170%
  • Fat
  • 57.7 g
  • 89%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 64.1 g
  • 128%
  • Sodium
  • 647 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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