Roast Prime Rib of Beef with Yorkshire Pudding

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Well, we saw this recipe on "The Best Thing I Ever Made" and it looked great. So we ran around Manhattan looking for Szechuan peppercorns and spent two days and lots of money making the dinner. The crust tasted frankly bitter and the meat, though juicy (very high quality beef, had not picked up much of the peppery flavor even though we marinated it overnight. The Yorkshire pudding was addictive though a little doughy. I ended up making a gravy from pan juices and some veal stock I picked up at the market just in case. Sorry Alex, not sure it was worth the effort.

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Prime Rib came out fine, Cooked a little longer then time listed on the recipe, Watched my electric food temp gauge, When cooking a big piece of meat, I highly recommend it.

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The peppercorn mustard glaze was outstanding! I found contradictions in the cooking time, 15 minutes per pound was not enough, then the recipe said it was 3 + hours of cook time. I took it out at 135 internal temperature and let it rest for about 30 minutes and it was perfect for medium rare. The Yorkshire pudding was delicious, I used the meat drippings in a muffin tin instead of butter. Twice baked potatos and glazed carrots and it was a perfect meal!! I've saved it to use again.

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Cooked a 3lb standing roast & to be honest i think it needs more than the 15mins per lb @ 350f to acheive an internal temperature of 135f. I cooked mine for 50mins & the temp still only read 85f. Increased oven temp for Yorkshire pudding & cooked beef on lower shelf for a further 25 mins & it still came out med-rare!. I love it like this, but it kind of threw me off time wise wise to finish everything at the same time. I will say it is all fantasticly delicious though.

Ps. I dissagree with Alex & think the yorkshire pudding tastes better made with the beef drippings rather than the butter, but then again I"m an Englishman, so therefore prefur tarditional.

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Very disappointed. Our first time to attempt prime rib, and I chose the wrong recipe. We cooked it to the recommended internal temp of 135. It came out medium well to well. We had wanted medium RARE. Completely ruined a 10 lb roast. On the bright side, the mustard glaze was great. Will use again. But will pull the roast at 120 next time, not 135.

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The peppercorn, mustard crust on this roast is outstanding. The yorkshire pudding was yummy as well. I served the prime rib for Christmas 2010 and everybody loved it. This is a keeper for future holiday meals.

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Beautiful recipe....we did a 3 bone 5 lb-er....gave it a quick braise on sides and bottom (not top and than glazed it with the mustard pepercorn paste. I was amazed that the paste really stayed crusted on the top and did not melt off in the oven heat. The Yorkshire was very nice as well and we also included a sauted spinach and onions green side dish....VERY YUMMY, "earthy" yet elegant:::

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excellent. I used the same amount of spice but used a smaller roast (5 bones. I should have gone down to 3, but I wasn't sure. It turned out great. The pudding was good as well.