Prime Rib Au Jus with Yorkshire Pudding

Name: Prime Rib Au Jus with Yorkshire Pudding
Prep time: 25 min
Cook time: 120 min
Total time: 175 min
Yield: 8 servings
Cuisine: British
Ingredients: 2.5 kg prime rib roast (bone-in); 2 tbsp olive oil; 1 tbsp salt; 1 tbsp black pepper (freshly ground); 1 tbsp garlic powder; 2 cups beef stock (low sodium); 1 cup red wine; 1 tbsp cornstarch (optional); 1 tbsp water (optional); 1 cup all-purpose flour; 1 cup milk (room temperature); 3 large eggs (room temperature); 1/2 tsp salt; 2 tbsp beef drippings (or vegetable oil)

175 min 8 servings Medium

All Recipes

Savour the classic combination of prime rib au jus with light, airy Yorkshire pudding for a perfect dinner feast.

Prep

25 min

Cook

120 min

Total

175 min

Servings

Difficulty

Medium

Prime rib au jus is a luxurious dish that pairs beautifully with the traditional Yorkshire pudding. This classic combination is often enjoyed during festive gatherings and special occasions. The rich, tender beef melds perfectly with the light, airy texture of the Yorkshire pudding, making it a hit for meat lovers and culinary enthusiasts alike. This version of prime rib au jus with Yorkshire pudding focuses on achieving the perfect balance of flavours and textures. By following these meticulous steps, you can recreate a restaurant-quality meal in your home. Whether you're hosting a holiday dinner or a weekend feast, this recipe is sure to impress your guests and satisfy their taste buds.

Instructions

Prepare the prime rib

Preheat your oven to 450°F (230°C). Pat the prime rib dry with paper towels and rub it with olive oil. Season generously with salt, pepper, and garlic powder.

Pro tip: For extra flavour, let the seasoned roast rest at room temperature for an hour before cooking.

Roast the prime rib

Place the prime rib on a rack in a roasting pan. Roast for 20 minutes in the preheated oven, then reduce the temperature to 325°F (160°C). Continue roasting until the internal temperature reaches 130°F (54°C) for medium-rare, about 1.5 to 2 hours.

Pro tip: Use a meat thermometer for accurate doneness.

Rest the roast

Remove the prime rib from the oven and let it rest for at least 30 minutes before carving. This allows the juices to redistribute within the meat.

Pro tip: Tent the roast with aluminum foil to keep it warm while resting.

Make the au jus

Deglaze the roasting pan with red wine over medium heat, scraping up any browned bits. Add beef stock and bring to a simmer. If thicker au jus is preferred, mix cornstarch with water and stir into the simmering liquid.

Pro tip: Strain the au jus before serving for a smoother consistency.

Prepare Yorkshire pudding batter

In a bowl, whisk together flour, salt, milk, and eggs until smooth. Let the batter rest at room temperature for 30 minutes.

Pro tip: Sift the flour for a lighter pudding.

Bake the Yorkshire puddings

Increase the oven temperature to 425°F (220°C). Place a muffin tin in the oven with a little beef drippings or oil in each cup. Heat until smoking hot, then pour batter into each cup. Bake for 20-25 minutes until puffed and golden.

Pro tip: Do not open the oven door while baking to prevent deflating.

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Tips & Tricks

Use a meat thermometer to ensure perfect doneness.
Let the prime rib rest before slicing for juicier meat.
Preheat the muffin tin for crispier Yorkshire puddings.

Frequently Asked Questions

How to make prime rib au jus with Yorkshire pudding?

Follow the detailed instructions above for preparing and roasting the prime rib, making the au jus, and baking the Yorkshire pudding.

What is the best internal temperature for prime rib?

For medium-rare, the internal temperature should reach 130°F (54°C).

How long should prime rib rest?

Let the prime rib rest for at least 30 minutes after roasting.

Can I make Yorkshire pudding batter ahead?

Yes, you can prepare the batter up to a day in advance and refrigerate it.

What wine pairs well with prime rib au jus?

A robust red wine like Cabernet Sauvignon or Bordeaux complements this dish well.

Serving Suggestions

Serve your prime rib au jus with Yorkshire pudding alongside roasted vegetables or a fresh green salad to complete the meal. A robust red wine, such as Cabernet Sauvignon or a classic Bordeaux, pairs excellently with this dish. To make ahead, you can prepare the Yorkshire pudding batter up to a day in advance. Store it in the refrigerator and give it a quick whisk before baking. Leftover prime rib can be stored in an airtight container in the refrigerator for up to three days.

Nutrition per serving

750

Calories

45g

Protein

50g

Fat

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