Prime Rib Au Jus with Yorkshire Pudding

Recipe View Prepare the Roast (2 hours + 30 minutes): Place the roast, bone-side down, in a roasting pan. Create 24 small, 1-inch deep holes all over the roast using a sharp paring knife. Stuff each hole with a garlic quarter. Sprinkle generously with black pepper and ¾ teaspoon of salt. Allow the roast to stand at room temperature for 2 hours to ensure even cooking.

Recipe View Prepare the Yorkshire Pudding Batter (15 minutes): In a medium bowl, whisk together the eggs, milk, and a pinch of salt until well combined. Gradually stir in the flour until the batter is smooth and free of lumps. Cover the bowl and refrigerate the batter until needed.

Recipe View Preheat Oven (10 minutes): Preheat your oven to 450 degrees F (230 degrees C).

Recipe View Roast the Prime Rib (1 hour 30 minutes): Place the prepared roast in the preheated oven and cook for 30 minutes. Then, 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 reaches 140 degrees F (60 degrees C) for medium-rare, about 1 hour.

Recipe View Rest the Roast and Prepare for Yorkshire Puddings (20 minutes): Once the roast is cooked to your liking, remove it from the roasting pan, cover it loosely with aluminum foil, and let it rest in a warm place. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Meanwhile, carefully measure out ½ cup of the rendered beef fat from the roasting pan and divide it evenly among 12 muffin tins. Reserve the roasting pan with the remaining drippings for the au jus. Preheat Muffin Tins (10 minutes): Place the grease-filled muffin tins into the oven and increase the oven temperature to 425 degrees F (220 degrees C). Let the muffin tins preheat for 10 minutes, ensuring they are hot when the batter is added.

Recipe View Bake Yorkshire Puddings (20-25 minutes): Fill each preheated muffin tin ¾ full with the refrigerated Yorkshire pudding batter. Return the filled tins to the oven and bake until the puddings have risen dramatically and are a deep golden brown, approximately 20 to 25 minutes. Avoid opening the oven door during baking to prevent the puddings from collapsing.

Recipe View Prepare the Au Jus (15 minutes): While the Yorkshire puddings are baking, place the roasting pan containing the pan drippings on the stovetop over medium-high heat. Add the white wine and bring to a simmer, scraping the bottom of the pan to dissolve the flavorful caramelized drippings. Pour in the beef stock and return to a simmer. Cook for 10 minutes, allowing the sauce to reduce slightly and intensify in flavor. Strain the au jus through a fine-mesh sieve to remove any solids, ensuring a smooth and elegant sauce.