A traditional English side dish to Prime Rib Roast is Yorkshire Pudding, a puffy pop-over like pastry.
Yorkshire Puddings, fresh from the oven, should be well-risen and golden brown with a crisp exterior and soft
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Yorkshire Pudding Recipe:
Prime Rib Roast
Yields: serves many
Prep time: 10 min
Cook time: 20 min
I usually double the below recipe:
3/4 cup all-purpose flour
1/2 teaspoon salt
3 large eggs, room temperature
3/4 cup milk, room temperature
1/2 cup pan drippings from roast prime rib of beef (beef juices and oil)*
* If you do not have enough pan drippings, add melted butter.
At least two (2) hours or overnight before you will need this Yorkshire Pudding batter, prepare the batter (minus pan drippings), and place in the refrigerator.
Yorkshire Pudding is cooked after you have taken your cooked prime rib roast out of the oven and you are letting it sit for the required resting period.
In a large bowl, sift together the flour and salt.
In another bowl, beat together the eggs and milk until light and foamy. Stir in the flour/salt mixture just until incorporated and smooth.
NOTE: The batter will be like a very thin pancake batter.
Cover bowl with plastic wrap and refrigerate at least two (2) hours (for best results, refrigerate overnight).
Directions for Cooking Yorkshire Pudding:
Traditionally Yorkshire Pudding is made in one large dish or your meat roasting
pan and cut into wedges. For individual servings, I have found it is much easier to prepare them in muffin
popover pans. You be the judge of how you would like to
cook and serve them. See photos below.
After you take your cooked prime rib out of the oven, increase the oven temperature to 450 degrees F.
Pour the cooked prime rib meat drippings into your baking pan or muffin tins of choice. For a popover version, use
popover pans or muffin pans, putting at least 1 teaspoon of meat drippings in the bottom of each well.
Place the pan or pans in your oven and get the drippings smoking hot (about 5 minutes). Carefully take the hot pan/pans out of the oven.
NOTE: The fat in the muffin tin should be almost smoking.
Remove the prepared cold batter from the refrigerator. Whisk the batter thoroughly to break down any lumps and add some
additional air. Quickly pour the batter into the hot pan/pans on top of the hot drippings. NOTE: If using popover or muffin pans, fill
1/3 full. The fat should sizzle when you pour the batter. Work quickly, so you don’t lose all the oven heat.
Yorkshire Batter to hot meat drippings using popover pans.
Put the pan back in oven and cook until puffed and dry, approximately 15 to 20
minutes. NOTE: Do not open the oven door during baking.
Remove from oven and serve hot with your Prime Rib Roast.
Makes approximately six (6) individual popovers (depending on size of
pans) or one (1) roasting pan.