Ingredients
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1 (5 pound) bone-in beef rib roast
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8 cloves garlic, quartered
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¾ teaspoon salt
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1 teaspoon freshly ground black pepper
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2 cups eggs
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2 cups milk
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1 pinch salt
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2 cups all-purpose flour
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½ cup pan drippings from prime rib
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½ cup white wine
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2 cups beef stock
Directions
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Place roast bone-side down in a roasting pan. Use a sharp paring knife to poke 24 small holes 1 inch deep all over roast. Stuff each hole with garlic. Sprinkle with 3/4 teaspoon salt and black pepper. Allow roast to stand at room temperature for 2 hours. This will remove the chill, allowing meat to cook more evenly.
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Meanwhile, beat together eggs and milk with a pinch of salt in a medium bowl until combined. Stir in flour until smooth. Cover Yorkshire pudding batter and place in the refrigerator.
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Preheat the oven to 450 degrees F (230 degrees C).
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Cook roast in the preheated oven for 30 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue roasting until an instant-read thermometer inserted into the center of meat reaches 140 degrees F (60 degrees C), about 1 hour.
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When roast is done, remove from the roasting pan, cover with aluminum foil, and let rest in a warm spot while you make Yorkshire puddings. Measure out 1/2 cup beef fat from the pan and divide among 12 muffin tins; pour off remaining fat, but save the roasting pan to make jus.
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Place the grease-filled muffin tins into the oven and increase the oven temperature to 425 degrees F (220 degrees C). Let the muffin tins preheat for 10 minutes, then fill 3/4 full with refrigerated batter and return to the oven. Bake until puddings have risen tall and are golden brown, 20 to 25 minutes.
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While Yorkshire puddings are baking, place the roasting pan on the stove over medium-high heat. Stir in wine and bring to a simmer while scraping to dissolve the pan drippings; pour in beef stock and return to a simmer. Cook for 10 minutes, then strain and serve with roast and puddings.
Nutrition Facts (per serving)
| 965 | Calories |
| 58g | Fat |
| 40g | Carbs |
| 64g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 965 | |
| % Daily Value * | |
| Total Fat 58g | 74% |
| Saturated Fat 23g | 114% |
| Cholesterol 468mg | 156% |
| Sodium 608mg | 26% |
| Total Carbohydrate 40g | 14% |
| Dietary Fiber 2g | 5% |
| Total Sugars 6g | |
| Protein 64g | 128% |
| Vitamin C 6mg | 7% |
| Calcium 186mg | 14% |
| Iron 9mg | 47% |
| Potassium 939mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
