Roast Prime Rib with Yorkshire pudding - Kitchen Chatters
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New Year Recipes

Roast Prime Rib with Yorkshire pudding

Prime rib is great for any celebration but it is one of the best choices for a New Year’s Eve dinner get together. While this cut of meat is a bit expensive, it makes a great way to usher out the old year, and head into the new one with thoughts of prosperity and good fortune. When roasting a prime rib it is important to keep the meat elevated off of the bottom of the pan. This allows the heat to circulate a bit more evenly and results in a juicier and more evenly cooked roast.

Roasts are cooked at 15 minutes per pound at 350 degrees, to an internal temperature of 135 degrees F.

Ingredients for the Roast:

  • 14 to 16 pound while prime rib roast
  • 1/4 cup grainy mustard
  • 1/4 cup smooth Dijon style mustard
  • 1tbs whole black peppercorns
  • 1 tbs whole white peppercorns
  • 1 tbs whole green peppercorns
  • Kosher salt

Ingredients for the Yorkshire pudding:

  • 1 1/2 cups flour
  • 3/4 tsp salt
  • 3 eggs
  • 3/4 cup warm water
  • 3/4 cup warm milk
  • 1/4 cup unsalted butter + enough to grease baking dish
  • 1/4 cups pan drippings from roast


To cook the prime rib: Combine the mustards and peppercorns in a mixing bowl, stir to make a thick paste. Place the roast in the pan with a rack in the bottom and the fat side of the roast up. Spread the mustard mixture over the top of the roast. Marinate the roast overnight in the refrigerator.

Remove roast from the refrigerator and allow it to come to room temperature for approximately 30 minutes. Season the roast with salt. Preheat oven to 350 degrees and place roast in the oven with the rack in the center. Cook roast for 12 to 15 minutes for each pound. Roast should reach 135 degrees F in the center when it is done. Remove roast and allow to stand for 20 minutes before cutting.

To cook the Yorkshire pudding: Combine flour and salt in a large mixing bowl. Stir in eggs one at a time then add the water. Chill this mixture in the refrigerator while the roast is in the oven. Near the end of the roast’s cooking time, remove the bowl from the refrigerator and allow it to come to room temperature.

Preheat oven and a 9 inch round dish for the pudding at 400 degrees, the dish should be hot when it is time to pour the pudding into it. Whisk all of the warm milk, the 1/4 cup melted butter, and the pan drippings into the large mixing bowl with the pudding batter. Once the batter is completely mixed and ready to go into the baking dish, melt the remaining butter in the hot baking dish. Pour the batter over the top of the melted hot butter, and immediately replace baking dish in the oven. Bake in the oven until golden brown and puffy, this will take approximately 30 minutes. Cut into wedges and serve with the roast. Reserve the remainder of your pan drippings from the roast to drizzle over the top of your Yorkshire pudding.

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