Prime Rib Au Jus with Yorkshire Pudding

Name: Prime Rib Au Jus with Yorkshire Pudding
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Yield: 6 servings
Cuisine: British
Ingredients: 2 cups All-Purpose Flour; 2 cups Beef Stock; 1 tsp Black Pepper; 1 whole Bone-In Ribeye Steak; 2 cups Eggs; 8 whole Garlic; 2 cups Milk; 0.5 cup Rib Roast; 1 pinch Salt; 0.75 tsp Sea Salt; 0.5 cup White Wine

Dinner 🍽️ British High-Protein 💪Sugar-Free Comfort-Food Clean Eating

Prime Rib Au Jus with Yorkshire Pudding brings together a juicy, garlicky rib roast and towering, golden puddings that soak up a rich pan-dripping jus. The meat is deeply savory with a gentle peppery crust, while the puddings stay airy inside and crisp on the edges. Ideal for holidays or a special Sunday dinner when you want a timeless British classic.

Prep20 mins
Cook2 hrs 20 mins
Serves6
DifficultyMedium

1

Place the roast bone-side down in a roasting pan. Using a sharp paring knife, make 24 small holes, 1 inch deep, all over the roast. Stuff each hole with garlic. Sprinkle with black pepper and 3/4 teaspoon salt. Let the roast stand at room temperature for 2 hours to remove the chill so it cooks more evenly.
2

Meanwhile, beat the eggs and milk with a pinch of salt in a medium bowl until combined. Stir in the flour until smooth. Cover the Yorkshire pudding batter and refrigerate it.
3

Preheat the oven to 450 degrees F (230 degrees C).
4

Roast the meat in the preheated oven for 30 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue roasting until an instant-read thermometer inserted into the center of the meat reads 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 it rest in a warm place while you make the Yorkshire puddings. Measure out 1/2 cup beef fat from the pan and divide it among 12 muffin tins; pour off the remaining fat, but keep the roasting pan to make the jus.
6

Place the muffin tins with grease in the oven and increase the oven temperature to 425 degrees F (220 degrees C). Preheat the muffin tins for 10 minutes, then fill them 3/4 full with the refrigerated batter and return them to the oven. Bake until the puddings are tall and golden brown, 20 to 25 minutes.
7

While the Yorkshire puddings bake, set the roasting pan on the stove over medium-high heat. Stir in the wine and bring to a simmer, scraping to dissolve the pan drippings; pour in the beef stock and return to a simmer. Cook for 10 minutes, then strain and serve with the roast and puddings.