Photo: Roast Prime Rib of Beef with Yorkshire Pudding Recipe
Directions
It is essential to place the meat on a rack inside a roasting pan so the meat is elevated off the bottom of the pan. This will allow the heat in the oven to circulate all around the meat as it cooks. I count about 15 minutes per pound at 350 degrees F for the meat to cook. I cook it until it achieves an internal temperature of about 135 degrees F. So juicy! The Yorkshire pudding, which is traditionally made with beef drippings, tastes better to me made with unsalted butter
Ingredients
Prime Rib:
- 1/4 cup smooth Dijon mustard
- 1/4 cup grainy mustard
- 1 (14 to 16-pound, 7-bone) whole prime rib roast
- 1 tablespoon whole white peppercorns
- 1 tablespoon whole black peppercorns
- 1 tablespoon whole green peppercorns
- 1 tablespoon whole Sichuan peppercorns
- Kosher salt
Yorkshire Pudding:
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon kosher salt
- 3 eggs, preferably at room temperature
- 3/4 cup warm water
- 3/4 cup warm milk
- 1/2 cup unsalted butter, melted, plus a little extra for greasing the baking dish
- Special equipment: 1 (9-inch) round baking dish
For the prime rib: In a medium bowl, combine the mustards and peppercorns. Stir to blend until it forms a paste. Place the prime rib in the roasting pan (fitted with a rack) you intend to cook it in. Place the roast, fat side up, and spread the peppercorn paste over the whole top. If marinating, refrigerate overnight.
For the Yorkshire pudding: In a medium bowl, combine the flour and salt. Stir to blend. Whisk in the eggs, one by one, and then the water. Refrigerate.
For the prime rib: Preheat the oven to 350 degrees F.
Remove the prime rib from the refrigerator about a half hour before cooking. This will allow the meat to come closer to room temperature and help the meat cook more evenly. Season the roast with salt. When the oven is hot, place the meat in the center of the oven. Allow it to cook 12 to 15 minutes per pound (2 1/2 to 3 hours). Cook until the meat reaches an internal temperature of 135 degrees F. When the roast is close to finished, remove the Yorkshire pudding mixture from the refrigerator to allow it to come close to room temperature. Then, remove the pan from the oven and allow the meat to rest at least 20 minutes before slicing.
To finish the Yorkshire pudding: Raise the temperature of the oven to 400 degrees F and place the baking dish for the Yorkshire pudding inside.
Whisk all of the warm milk and some of the melted butter into the batter. When the baking dish is hot, carefully remove it from the oven and quickly add the remaining melted butter to the dish. Pour the batter over the butter and place the dish in the center of the oven. Bake in the oven until golden brown and puffy, 30 minutes. Cut into 8 wedges and serve immediately with a slice of prime rib and some of the pan drippings
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By yasminny
on December 24, 2012
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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.
By Luvu2dth
North Wales
on April 28, 2012
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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.
By dianeestes_6122890
Grants Pass, OR
on January 02, 2012
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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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