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This recipe was featured in The Main Event.
Jacqueline Boyd | Nueces EC
A meat thermometer is essential when roasting large cuts like this garlicky prime rib. “My family loves this prime rib for Christmas or New Year’s,” Boyd says. The accompanying Yorkshire pudding is perfect for soaking up the delicious au jus. If you can't find a bone-in cut, boneless will work just as well.
5-pound bone-in beef rib roast
5 large cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried thyme
Yorkshire Pudding (optional)
2 cups milk
2 cups flour
1/2 cup pan drippings from roast
1/2 cup white wine
2 cups beef stock
1. Prime Rib: The night before cooking, unwrap the roast and set it in a casserole dish to dry in a refrigerator. This helps to brown the roast.
2. An hour before cooking, set the roast on a rack, fat side up. In a small bowl, combine garlic, olive oil, salt, pepper and thyme, then apply rub to roast, making sure to cover all sides. Insert meat thermometer and preheat oven to 450 degrees.
3. Roast 20 minutes at 450, then lower temperature to 325 and cook until roast is 120 degrees (130 degrees for medium doneness).
4. Yorkshire Pudding: Beat the eggs, milk and salt, then stir in the flour until smooth. Cover and place in the refrigerator while the roast cooks.
5. When the roast is done, remove from pan, cover with foil and let rest while you finish the Yorkshire pudding. Measure 1/2 cup of drippings from the roast and divide among a 12-cup muffin tin. Pour off the rest of the fat, but keep the roasting pan for the au jus.
6. Place the muffin tin in the oven and turn up the heat to 450 degrees. Let the muffin tin preheat for 10 minutes, then remove and quickly fill each cup 3/4 full with the refrigerated batter. Bake 20–25 minutes until golden brown and very puffy.
7. Au Jus: Place the roasting pan on the stove over medium-high heat. Stir in wine and bring to a simmer while scraping pan to dissolve drippings. Pour in beef stock, return to a simmer and cook 10 minutes. Carve prime rib and serve with au jus and Yorkshire pudding.