Reviewed: Jan. 24, 2012

Awesome!. I did not add as much garlic as stated in the recipie. I generously coated the meat with pepper. The yorkshire pudding was great left over with jame for breakfast! I will prepare again!

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Reviewer:

bstovermot

Reviewed: Jan. 3, 2012

This was the best prime rib and au jus that I have ever eaten. My guests raved about it.

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3 users found this review helpful

Reviewer:

LSRINEHART

Cooking Level: Expert

Home Town: Forsyth, Missouri, USA

Living In: Raytown, Missouri, USA

Reviewed: Jan. 2, 2012

great recipe.

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Reviewer:

alabrash

Reviewed: Jan. 1, 2012

After reading previous reviews, I adjusted the meat temperature to 125 degrees before lowing the oven temp to 325 and let it cook for 1 hr. Afterward the roast was totally covered for 30 minutes on top of the stove. I did the 3 eggs with the rest of the ingredients to 1 cup for the flour and milk to make 12 muffins. My husband and son-in-law advised this was the best Prime Rib ever and to make it again. My SIL thoroughly enjoyed the Yorkshire Pudding and watching them in the oven. It was great!

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Reviewer:

Katie

Reviewed: Dec. 25, 2011

Very good except for Yorkshire pudding recipe was not good - I will follow the one I have from my English recipe book.

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3 users found this review helpful

Reviewer:

Carm

Cooking Level: Intermediate

Reviewed: Dec. 16, 2011

I'd never roasted a rib roast before last Christmas, and have always wanted to try Yorkshire Pudding, so I used this recipe from start to finish. The only thing I didn't do was stud the roast with garlic. I was SO pleasantly surprised at how easy it was, and in fact will be doing another one for Christmas this year. Thank you for a great recipe! (Garlic mashed potatoes made this a very special dinner!)

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Reviewer:

Sweeps

Reviewed: Jun. 22, 2011

We served this with the Sky High Yorkshire pudding. Wonderful dinner with a group of friends! Absolutely wonderful.

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4 users found this review helpful

Reviewer:

Ardys

Cooking Level: Beginning

Home Town: Spring Grove, Minnesota, USA

Living In: Duluth, Minnesota, USA

Reviewed: May 18, 2011

OMG, I just happened to have the exact size prime rib so I chose this recipe. FANTASTIC! Came out PERFECT! I didn't have white wine, so I used a red, so the au jus didn't come out so good, but not horrible. That was just my own fault. Otherwise, this was my first time ever having or making yorkshire pudding and we were delighted! I agree with the other person who said to take it out at 120 degrees, as I prefer mine on the rare side. I did that and wrapped it in foil while I did the pudding and it was delightful. Thank you for such a great recipe. :)

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Reviewer:

Susan Hylton, aka Susy Hatler

Cooking Level: Intermediate

Home Town: Sonora, California, USA

Living In: Colfax, California, USA

Reviewed: Feb. 18, 2011

I thought it turned out pretty good, but husband didn't care for the yorkshire pudding.

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4 users found this review helpful

Reviewer:

shanz1

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Arnold, Nebraska, USA

Living In: Rock Springs, Wyoming, USA

Reviewed: Feb. 2, 2011

I've never made this before but my boyfriend said it was just like his mom would make, and he LOVED IT. I'm making it again this Friday. Great recipe, easy to too do.

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11 users found this review helpful