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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  • | Easy
  • | 210 mins
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.

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
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