Prime Rib Au Jus with Yorkshire Pudding

• Place the roast in a roasting pan bone-side down.
• Poke 24 small 1 in deep holes throughout the roast using a sharp paring knife.
  • Stuff each hole with a sliver of garlic.
  • Sprinkle with 3/4 tsp salt and copious amounts of black pepper.
  • Let the roast sit at room temperature for 2 hrs.
  • Note: This will reduce the chill and allow the meat to cook more evenly.
• Prepare the pudding batter by beating the eggs, milk, and a pinch of salt together in a bowl until the eggs turn smooth.
  • Stir in flour until smooth.
  • Cover the Yorkshire pudding batter, and place in the refrigerator.
• Preheat the oven to 450°
• Cook the roast in the preheated oven for 30 minutes.
  • Lower the heat to 350° F and continue roasting until the center of the meat reaches 140° F
    • Note: This process takes about 1 hr.
  • Remove the roast from the pan when it’s complete.
  • Cover with aluminum foil and let rest in a warm spot while you prepare the Yorkshire pudding.
• Measure 1/2 cup of beef fat and equally divide among 12 muffin tins.
  • Discard the remaining fat.
  • Place the grease-filled muffin tins into the oven and raise the temperature to 425°
  • Preheat the muffin tins for 10 mins, then fill with the refrigerated batter 3/4 of the way before placing them back in the oven.
• Bake for 20-25 mins until the puddings have risen tall and are golden brown.
  • To a roasting pan over medium-high heat, add the wine, simmer and scrape to dissolve the pan drippings. Pour in the beef stock and return to a simmer.
• Cook for 10 min, then strain and serve with the roast and puddings.

Trivia

October 13th is National Yorkshire Pudding Day in the UK.