Prime Rib Au Jus with Yorkshire Pudding
Ingredients:
- 1 (5 pound) bone-in beef rib roast
- 8 cloves garlic, quartered
- 3/4 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 cups eggs
- 2 cups milk
- 1 pinch salt
- 2 cups all-purpose flour
- 1/2 cup pan drippings from prime rib
- 1/2 cup white wine
- 2 cups beef stock
Directions:
- 1 Place the roast bone-side down in a roasting pan, and use a sharp paring knife to poke 24 small holes 1 inch deep all over the roast. Stuff each hole with a sliver of garlic. Sprinkle with 3/4 teaspoon salt, and LOTS of black pepper. Allow the roast to stand at room temperature for 2 hours. This will take the chill off and allow the meat to cook more evenly.
- 2 Meanwhile, beat together the eggs and milk with a pinch of salt until smooth. Stir in flour until smooth. Cover the Yorkshire pudding batter, and place in the refrigerator.
- 3 Preheat oven to 450 degrees F (230 degrees C).
- 4 Cook the roast in the preheated oven for 30 minutes, then lower the heat to 350 degrees F (175 degrees C), and continue roasting until a meat thermometer inserted in the center of the meat reaches 140 degrees F (60 degrees C), about 1 hour.
- 5 When the roast is done, remove it from the roasting pan, cover with aluminum foil, and let rest in a warm spot while you make the Yorkshire pudding. Measure out 1/2 cup of the beef fat, and divide among 12 muffin tins; pour off the remaining fat, but save the roasting pan to make the jus.
- 6 Place the grease-filled muffin tins into the oven, and turn the temperature up to 425 degrees F (220 degrees C). Let the muffin tins preheat for 10 minutes, then fill 3/4 full with the refrigerated batter, and return to the oven. Bake 20 to 25 minutes until the puddings have risen tall and are golden brown.
- 7 While the Yorkshire puddings are baking, place the roasting pan on the stove over medium-high heat. Stir in the wine, and bring to a simmer while scraping to dissolve the pan drippings; pour in the beef stock and return to a simmer. Cook 10 minutes, then strain and serve with the roast and puddings.
Nutrion facts:
| Total Fat | 57.7g | 89% |
| Saturated Fat | 23.0g | |
| Cholesterol | 468mg | 156% |
| Sodium | 608mg | 24% |
| Potassium | 939mg | 26% |
| Total Carbohydrates | 39.5g | 13% |
| Dietary Fiber | 1.5g | 6% |
| Protein | 64.1g | 128% |
| Sugars | 6g | |
| Vitamin A | 755IU | |
| Vitamin C | 6mg | |
| Calcium | 186mg | |
| Iron | 8mg | |
| Thiamin | 1mg | |
| Niacin | 20mg | |
| Vitamin B6 | 1mg | |
| Magnesium | 73mg | |
| Folate | 132mcg |
