Prime Rib & Yorkshire Pudding

Prime Rib

Prime Rib of Beef

Check THIS PAGE for more information about Prime Rib cuts and cooking.

For another GREAT variation on Prime Rib, check out Jen Reviews' "Balsamic Prime Rib with Pumpkin Gnocchi"


  • One standing rib roast, 3 to 7 ribs (estimate serving 2 people per rib), bones cut away from the roast and tied back to the roast with kitchen string (ask your butcher to prepare the roast this way)
  • Salt
  • Freshly ground black pepper
  1. Remove roast from the refrigerator, loosely wrapped, 3 hours before cooking. Roasts should always be brought close to room temperature first before they go in the oven. Cookbooks often call for the excess fat to be removed. By "excess" fat they mean any fat more than an inch thick. The fat is what provides the flavor and what you are paying for with prime rib, so you want to leave it on. Your butcher should have removed any excess fat. If your butcher hasn't already done so, cut the bones away from the roast and tie them back on to the roast with kitchen string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking. Preheat your oven to 500°F, or the highest it will go (our oven only goes up to 450°F). Generously sprinkle salt and pepper all over the roast.
  2. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch a bone. (Some meat thermometers require that you poke a hole first with a skewer, and then insert the thermometer.) Place the roast, fat side up, rib side down in a roasting pan in the oven.
  3. After 15 minutes at 500°F, reduce the heat to 325°F. To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. The actual cooking time will depend on the shape of the roast and your particular oven. A flatter roast will cook more quickly than a thicker one. So make sure to use a meat thermometer. This is not a roast to "wing it". Err on the rare side.
  4. Roast in oven until thermometer registers 115°-120°F for rare or 125°-130°F for medium. Check the temperature of the roast using a meat thermometer a half hour before you expect the roast to be done. For example, with a 10-pound roast, you would expect 2 1/2 hours of total cooking time (15 minutes at 500° and 2 1/4 hours at 325°). In this case, check after 2 hours of total cooking time, or 1 hour 45 minutes after you lowered the oven temp to 325°. Once the roast has reached the desired internal temperature, remove it from oven and let rest 20 minutes, covered with aluminum foil, before carving. The roast will continue to cook while it is resting.
  5. With a knife or scissors, cut the strings which attach the meat to the bones. Remove the bones (save for making stock for soup. Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/4-1/2 inch thick.
Making gravy
To make the gravy, remove the roast from the pan. Place pan on the stove on medium-high heat. Pour off all but 2 tablespoons of the drippings to a separate container. Into the 2 tablespoons of drippings in the pan stir in 1 to 2 tablespoons of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly and stir constantly. Slowly add back the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition add either water, milk, stock, cream or beer to the gravy, enough to make 1 cup. Season the gravy with salt and pepper and herbs.

Yorkshire Pudding

  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 Tbsp melted butter
  • 2 eggs, beaten*
  • 2-4 Tbsp of roast drippings

*If you double the recipe, add an extra egg to the batter

  1. Sift together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream. Let sit for an hour.
  2. Heat oven to 450°F. Add roast drippings to a 9x12-inch pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes. For a popover version you can use a popover pan or a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for just a couple minutes.
  3. Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot. Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown.
  4. Cut into squares to serve. Serves 6.

From: Simply Recipes

History of Yorkshire Pudding

From: The Old Foodie:

Yorkshire pudding is a batter pudding traditionally served before the meat - a variation on the age-old theme of fill ‘em up with stodge before you let ‘em at the expensive stuff. The first known recipe for ‘Yorkshire Pudding’ is in Hannah Glasse’s The Art of Cookery made Plain and Easy (1747). Hannah did not invent the recipe, the concept had been around for a long time, presumably too well known for any housewife to need a written recipe and too humble to justify its own name. An earlier name for the same thing was ‘Dripping Pudding’ – a name that suggests its history, for it was originally cooked by being placed under the roasting meat (on its spit, in front of an open fire), where it absorbed the dripping fat and meat juices. When we use the term ‘roast’ now, we almost always mean ‘baked’ (in an oven), and Yorkshire Pudding is now cooked by baking – often in individual size portions.

There are two schools of thought on the modern version of baked Yorkshire Pud. One is that it should be light and puffy – and made in small tins they are the same as ‘popovers’. Heretics eat these with butter and jam. You know what they used to do with heretics, don’t you? The other traditionalists say it should be a dense batter, closer to the original thing - although without the enrichment of the constantly dripping meat juices and fat it must be a pale immitation of its former self.
A third school says that the best thing to do with Yorkshire pudding batter is to make ‘Toad in the Hole’ It is more usually made with sausages nowadays, but here is a late 18th C version.
Toad in a Hole.
Mix a pound of flour with a pint and a half of milk and four eggs into a batter, put in a little salt, beaten ginger, and a little grated nutmeg, put it into a deep dish that you intend to send it to table in, take the veiney piece of beef, sprinkle it with salt, put it into the batter, bake it two hours, and send it up hot.
[The new art of cookery, Richard Briggs; 1792].
This minimalist old recipe does not mention the crucial thing if you want good Yorkshires – the pan must have a goodly layer of fat in it (preferably meat dripping) and it must be very hot before you put in the batter. Also – if you use sausages, it wont take 2 hours.