Description

This classic prime rib with Yorkshire pudding is the ultimate traditional roast dinner. Juicy, tender prime rib pairs with light, airy Yorkshire puddings made from simple pantry ingredients—perfect for holidays and special family meals.

Ingredients

FOR THE PRIME RIB:

1 (4–5 pound) bone-in prime rib roast

2 teaspoons kosher salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried rosemary, crushed

1 teaspoon dried thyme

3 cloves garlic, minced

2 tablespoons olive oil or butter

FOR THE YORKSHIRE PUDDING:

1 cup all-purpose flour

1 cup whole milk

3 large eggs

1/2 teaspoon salt

2–3 tablespoons beef drippings or oil

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Instructions

1. Remove the prime rib from the fridge 1–2 hours before cooking.

2. Preheat oven to 450°F (230°C).

3. Make a paste with salt, pepper, garlic powder, onion powder, rosemary, thyme, minced garlic, and olive oil or butter.

4. Pat roast dry and coat fully with the herb paste.

5. Place roast bone-side down in a roasting pan and roast for 15–20 minutes.

6. Reduce oven temperature to 325°F (165°C) and continue roasting for 1 1/2–2 hours or until internal temperature reaches 120–125°F (49–52°C) for medium-rare.

7. Transfer roast to a board, tent with foil, and let rest 20–30 minutes.

9. Increase oven temperature to 425°F (220°C) for Yorkshire pudding.

10. Whisk flour, milk, eggs, and salt until smooth; rest batter for 10 minutes.

11. Add beef drippings to a muffin tin and heat in the oven until very hot.

12. Pour batter into each well (about halfway full).

13. Bake for 20–25 minutes until puffed and golden.

14. Serve prime rib with Yorkshire puddings and pan jus or gravy.

Notes

Let Yorkshire batter rest for even puffier results.

Use drippings from the roast for unbeatable flavor.

Prime rib doneness: 120–125°F medium-rare, 130–135°F medium.