Prime Rib Roast with Yorkshire Pudding is a classic recipe pairing and a really effective use for those delicious pan drippings from your perfectly seasoned Prime Rib Roast!
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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
- 1/3 cup pan drippings
- 1 cup all-purpose flour
- 1 cup whole milk
- 3 eggs
- ½ teaspoon kosher salt
Prime Rib Roast
- Preheat oven to 500°F.
- Use a sharp knife to pierce small slits in the surface of the prime rib, inserting a sliver of garlic into each one.
- Combine butter and prime rib seasoning together in a small bowl.
- Rub the herb butter all over the rib roast, then place on a rack in a roasting pan just larger than the rib roast.
- Bake for 7 minutes per pound of meat for medium rare.
- 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.
- 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.
- 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.
- Meanwhile, add the flour, milk, eggs, and salt to a blender and pulse just to combine.
- 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.