Prime Rib Roast with Yorkshire Pudding

Prime Rib Roast with Yorkshire Pudding is a classic recipe pairing that transforms a traditional meal into an unforgettable culinary experience. This timeless duo takes full advantage of the delicious pan drippings from your perfectly seasoned Prime Rib Roast, creating a rich and savory Yorkshire pudding that complements the tender, juicy meat. The golden, fluffy pudding absorbs all the mouthwatering flavors, making each bite a harmonious blend of textures and tastes. Ideal for special occasions or a luxurious Sunday dinner, this combination is sure to impress your guests and become a beloved favorite in your recipe repertoire.

Check out our helpful video here that will show you how to season a prime rib and cook it: https://youtu.be/hK8ZMV234EE

  • Easy
  • 210 mins
Finished product of the prime rib yorkshire pudding
Finished product of the prime rib yorkshire pudding Finished product of the prime rib yorkshire pudding Finished product of the prime rib yorkshire pudding Side profile of a prime rib roast being cut with a carving set by masculine hands. The prime rib lays on top of a medium sized cuttong board with herbs on the side for accent. Top view of a white plated prime rib roast with fresh asparagus, mashed potatoes and gravy poured on prime rib and potatoes. Surrounding the plate are charcoal color plates with more prime rib, Rodelle's Prime Rib seasoning, brass eating utensils, and maroon colored cloth napkins.
Ingredients

Prime Rib Roast

  • 1 4-6lb boneless prime rib roast, tied with twine
  • 4 large cloves garlic, thinly sliced
  • 1 cup unsalted butter, room temperature
  • ½ cup Rodelle Prime Rib Seasoning

Yorkshire Pudding

  • 1/3 cup pan drippings
  • 1 cup all-purpose flour
  • 1 cup whole milk
  • 3 eggs
  • ½ teaspoon kosher salt
Uses
Directions

Prime Rib Roast

  1. Preheat oven to 500°F.
  2. Use a sharp knife to pierce small slits in the surface of the prime rib, inserting a sliver of garlic into each one.
  3. Combine butter and prime rib seasoning together in a small bowl.
  4. Rub the herb butter all over the rib roast, then place on a rack in a roasting pan just larger than the rib roast.
  5. Bake for 7 minutes per pound of meat for medium rare.
  6. Without opening the oven door, turn off the heat and let the prime rib roast sit in the oven for 1-2 hours, until the internal temperature reaches 130°F for medium rare or 140°F for medium.
  7. Remove from heat and let rest for 15-20 minutes before slicing. We recommend slicing about 1/4-inch thick. Reserve the pan juices to make Yorkshire pudding.

Yorkshire Pudding

  1. Preheat oven to 450°F. Pour the pan drippings into a 10-inch cast-iron skillet and place in the oven for 5 minutes to get the drippings and pan smoking hot.
  2. Meanwhile, add the flour, milk, eggs, and salt to a blender and pulse just to combine.
  3. Pour the batter into the hot pan and return to the oven for 15-20 minutes until puffed and dry. Slice and serve warm with slices of prime rib roast.