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Prime Rib Au Jus with Yorkshire Pudding

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Ingredients

Adjust Servings:
5 pound bone-in beef rib roast
8 cloves garlic – quartered
3/4 tsp salt
1 tsp freshly ground black pepper
2 cups eggs
2 cups milk
1 pinch salt
2 cups all-purpose flour
1/2 cup prime rib pan drippings
1/2 cup white wine
2 cups beef stock

Nutritional information

965 kcal
calories
39.5 g
carbohydrates
64.1 g
protein
57.7 g
fat
608 mg
sodium
468 mg
cholesterol

Prime Rib Au Jus with Yorkshire Pudding

Features:
  • Non Veg
Cuisine:
    • 1 hr 40 mins
    • Serves 4
    • Medium

    Ingredients

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    This dish, prime rib au jus with Yorkshire pudding is a classic fusion dish. Prime rib au jus, roughly translates to Prime rib with juice, and is a cooking method that originates in France. Yorkshire pudding is a traditional savory British pudding that works extremely well when served with meat; it’s typically served with beef and gravy. Needless to say, this dish will have you feeling full and satiated in no time, just give it a try.

    Health Benefits

    A prime rib au jus complete with Yorkshire pudding sounds more delectable than healthy at first glance. But we can’t forget that a prime rib is made of beef, and beef has a lot of health benefits. Primarily it is high in iron and zinc, two minerals necessary for good regulation of bodily functions. Iron helps to regulate the body’s blood cell production and the delivery of oxygen. Zinc helps to create protein synthesis and regulate the immune system.

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    How to make 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.

    Chloe Brown

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