Roast Prime Rib with Yorkshire Puddings
Source of Recipe
e-cookbooks.net
List of Ingredients
Prime Rib:
1 trimmed standing rib roast (10 pounds), at room temperature
1 teaspoon dried thyme, crumbled
Salt
Crushed black peppercorns
3 onions, peeled and quartered
Yorkshire Puddings:
1 cup milk
2 large eggs
1 large yolk
1 cup flour
1/2 teaspoon salt
Pinch of cayenne pepper
Recipe
Make Prime Rib:
Preheat oven to 500F. Season roast with 1 teaspoon
dried thyme, salt, and crushed peppercorns, and place in large roasting pan. Roast 30 minutes, reduce heat to 350F, and roast 1 3/4 to 2 hours, or until meat thermometer reads 130F for medium-rare.
When roast has cooked 1 1/2 hours, add 3 quartered onions to pan and turn to coat with pan juices.
Meanwhile, make Yorkshire pudding batter: In blender, blend all pudding ingredients until smooth. Transfer batter to bowl, cover, and let stand at room temperature 1 hour.
Transfer roast and onions to platter, and let stand, loosely tented with foil, 20 minutes. Reserve pan drippings and increase oven heat to 425F.
Place enough muffin pans on baking sheets to total 18 cups. Spoon 1 1/2 teaspoons reserved drippings into each muffin cup, and place on middle rack of oven to heat 5 minutes. (Pour 1/4 inch water into any unfilled muffin cups.) Working quickly, with ladle, fill hot muffin
cups halfway with pudding batter and bake on middle rack 18 minutes, or until puffed and golden. Use tongs to remove puddings from cups.
Slice prime rib and serve with Yorkshire puddings.
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