Prime Rib Au Jus With Yorkshire Pudding Recipes

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PRIME RIB AU JUS WITH YORKSHIRE PUDDING



Prime Rib Au Jus with Yorkshire Pudding image

Excellent holiday dish!

Provided by Elissa

Categories     Main Dish Recipes     Roast Recipes

Time 4h20m

Yield 6

Number Of Ingredients 11

1 (5 pound) bone-in beef rib roast
8 cloves garlic, quartered
¾ teaspoon salt
1 teaspoon freshly ground black pepper
2 cups eggs
2 cups milk
1 pinch salt
2 cups all-purpose flour
½ cup pan drippings from prime rib
½ cup white wine
2 cups beef stock

Steps:

  • 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.
  • 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.
  • Preheat oven to 450 degrees F (230 degrees C).
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 964.8 calories, Carbohydrate 39.5 g, Cholesterol 468.4 mg, Fat 57.7 g, Fiber 1.5 g, Protein 64.1 g, SaturatedFat 22.8 g, Sodium 608.1 mg, Sugar 5.8 g

PRIME RIB AU JUS



Prime Rib Au Jus image

Provided by Sandra Lee

Time 2h55m

Number Of Ingredients 8

1 (4 to 5-pound) beef rib roast
5 cloves garlic, slivered
1/4 cup peppercorn and garlic marinade (recommended: McCormick's)
2 tablespoons spicy brown mustard
Salt and freshly ground black pepper
2 teaspoons Worcestershire sauce
1/2 cup red wine
1 cup beef broth

Steps:

  • Preheat the oven to 350 degrees F.
  • Using a paring knife make small slits into roast about 3-inches apart and press the garlic slivers into the slits. Using a pastry brush, coat the entire roast with the mustard. Sprinkle on the peppercorn and garlic marinade to completely cover the roast. Place on a rack in a roasting pan and cook until the thermometer inserted into the center reads 130 degrees F. Remove the roast from the oven, cover with foil and allow to rest for 10 to 15 minutes.
  • To make the Au Jus: Place the roasting pan over stovetop burners on medium low. Whisk in the worcestershire sauce and wine and scrape up the little brown bits from the bottom of the roasting pan. Reduce slightly and add the broth. Bring to a simmer and reduce slightly. Serve along with the sliced prime rib.

ROAST PRIME RIB OF BEEF WITH YORKSHIRE PUDDING



Roast Prime Rib of Beef with Yorkshire Pudding image

Provided by Alex Guarnaschelli

Time 15h40m

Yield 6 to 8

Number Of Ingredients 14

1/4 cup smooth Dijon mustard
1/4 cup grainy mustard
One 14- to 16-pound, 7-bone whole prime rib roast
1 tablespoon whole white peppercorns
1 tablespoon whole black peppercorns
1 tablespoon whole green peppercorns
1 tablespoon whole Sichuan peppercorns
Kosher salt
1 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
3 eggs, preferably at room temperature
3/4 cup warm water
3/4 cup warm milk
1/2 cup unsalted butter, melted, plus a little extra for greasing the baking dish

Steps:

  • For the prime rib: In a medium bowl, combine the mustards and peppercorns. Stir to blend until it forms a paste. Place the prime rib in the roasting pan (fitted with a rack) you intend to cook it in. Place the roast, fat side up, and spread the peppercorn paste over the whole top. If marinating, refrigerate overnight.
  • For the Yorkshire pudding: In a medium bowl, combine the flour and salt. Stir to blend. Whisk in the eggs, one by one, and then the water. Refrigerate.
  • For the prime rib: Preheat the oven to 350 degrees F.
  • Remove the prime rib from the refrigerator about a half hour before cooking. This will allow the meat to come closer to room temperature and help the meat cook more evenly. Season the roast with salt. When the oven is hot, place the meat in the center of the oven. Allow it to cook 12 to 15 minutes per pound (2 1/2 to 3 hours). Cook until the meat reaches an internal temperature of 135 degrees F. When the roast is close to finished, remove the Yorkshire pudding mixture from the refrigerator to allow it to come close to room temperature. Then, remove the pan from the oven and allow the meat to rest at least 20 minutes before slicing.
  • To finish the Yorkshire pudding: Raise the temperature of the oven to 400 degrees F and place the baking dish for the Yorkshire pudding inside.
  • Whisk all of the warm milk and some of the melted butter into the batter. When the baking dish is hot, carefully remove it from the oven and quickly add the remaining melted butter to the dish. Pour the batter over the butter and place the dish in the center of the oven. Bake in the oven until golden brown and puffy, 30 minutes. Cut into 8 wedges and serve immediately with a slice of prime rib and some of the pan drippings.

PRIME RIB AU JUS WITH YORKSHIRE PUDDING



Prime Rib Au Jus with Yorkshire Pudding image

Excellent holiday dish!

Provided by Elissa

Categories     Roasts

Time 4h20m

Yield 6

Number Of Ingredients 11

1 (5 pound) bone-in beef rib roast
8 cloves garlic, quartered
¾ teaspoon salt
1 teaspoon freshly ground black pepper
2 cups eggs
2 cups milk
1 pinch salt
2 cups all-purpose flour
½ cup pan drippings from prime rib
½ cup white wine
2 cups beef stock

Steps:

  • 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.
  • 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.
  • Preheat oven to 450 degrees F (230 degrees C).
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 964.8 calories, Carbohydrate 39.5 g, Cholesterol 468.4 mg, Fat 57.7 g, Fiber 1.5 g, Protein 64.1 g, SaturatedFat 22.8 g, Sodium 608.1 mg, Sugar 5.8 g

PRIME RIB (FOOLPROOF ) WITH AU JUS GRAVY



Prime Rib (Foolproof ) With Au Jus Gravy image

A Christmas dinner tradition in my family accompanied with twice baked potatoes, rolls, green beans, fruit and great desserts! And the left overs are even better. Find roasts on sale?--have butcher give you the twine and place the seasonings on the roast, tie and freeze. Will marinate itself while you thaw it.

Provided by Shawn C

Categories     Meat

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 17

5 lbs standing rib roast
4 garlic cloves, minced
salt
pepper
thyme leaves
basil leaves
marjoram leaves
Worcestershire sauce
sliced fresh washed mushroom
3 cups water
3 beef bouillon cubes
1 1/2 cups cold water
1 1/4 teaspoons basil
1 1/4 teaspoons thyme
1 1/4 teaspoons marjoram
1 tablespoon cornstarch, mixed in
1 cup water

Steps:

  • Have butcher cut ribs away from roast.
  • Season entire ROOM TEMPERATURE roast and between roast and ribs with heavy garlic, salt, pepper, marjoram, thyme and basil. Drizzle with Worcestershire.
  • START IN EARLY AM (6 OR 7).
  • Let rib roast stand for at least 2 hours until room temperature.
  • Place meat in iron skillet, fat side up.
  • Place in cold oven; turn on to 350° for one hour.
  • Turn off oven.
  • DO NOT PEEK OR OPEN OVEN AT ALL!
  • For rare meat, turn oven back on at 350° 1 hour before you want to serve for 20 minutes, leave in oven for remaining time.
  • Med Rare- 1 hour before serving turn on for 30 minutes, leave in oven for 30 minutes Well- 1 hour before serving turn on for 40 minutes, leave in oven for 20 minutes Gravy: Remove meat from skillet.
  • Put all gravy ingredients into skillet except cornstarch and water.
  • Scrape bottom of skillet to remove bits from pan.
  • When mushrooms are done, add cornstarch mixture 1/4 cup at a time and allow to thicken to desired consistency.

PRIME RIB WITH CABERNET-VEGETABLE AU JUS & YORKSHIRE PUDDING WITH CHIVES



Prime Rib with Cabernet-Vegetable Au Jus & Yorkshire Pudding with Chives image

There's nothing like a perfectly cooked, flavorful roast prime rib to showcase the intensity & complexity of cabernet sauvignon; an excellent example of how fat helps coat the palate to protect against the tannin in red wine. This particular recipe calls for coating the roast with Dijon mustard & rosemary, two ingredients that are especially flattering to cabernet. A reduction sauce with cabernet & roasted vegetables help corral all the flavors into pleasing harmony. The soft, round mouth feel of merlot plays nicely off the prime rib as well. This might be time consuming recipe, but is well worth it. It's a once a year treat for us, ususally Christmas. But this year, with Mom being as bad as she is...we don't know if she'll make it to Christmas - so we had her meal early & she just loved it!

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories     Beef

Number Of Ingredients 29

4 1/2 pound(s) prime rib roast of beef, trimmed & tied
6 clove(s) garlic, whole
1 tablespoon(s) dijon mustard
1 tablespoon(s) horseradish, prepared
1 3/4 tablespoon(s) rosemary, fresh
1 1/2 teaspoon(s) kosher salt
1/2 teaspoon(s) black pepper
VEGETABLE MIXTURE:
1-2 large onion, chopped
2 large shallots, chopped
2 - carrot, shredded
2 - celery stalks, ends trimmed & chopped
6 ounce(s) portobello mushrooms, chopped
1/4 cup(s) olive oil, extra virgin
1 stick(s) butter, salted
YORKSHIRE PUDDING WITH CHIVES:
1 cup(s) all purpose flour
2 large eggs
1 cup(s) milk
3 tablespoon(s) chives, minced
3/4 teaspoon(s) kosher salt
3 tablespoon(s) butter, salted, cut into cubes
2 tablespoon(s) vegetable oil
AU JUS/GRAVY:
2 cup(s) cabernet sauvignon
1 1/2 cup(s) beef stock
- salt and pepper, to taste
1 tablespoon(s) cornstarch
1 tablespoon(s) cold water

Steps:

  • Preheat oven to 450 degrees F.
  • Place roast, fat side up, on a roasting rack in a large, flameproof roasting pan.
  • Make 6 slits/cuts into various sections of the beef. Insert a whole clove of garlic into slits.
  • In a small bowl, mix together 1/2 Tbsp Dijon mustard, 1/2 tsp prepared horseradish, 3/4 Tbsp rosemary, salt & pepper with a whisk. Using a pastry brush, coat entire top of roast with this mixture. Place roast in lower part of the oven & roast for 20 minutes to seal outside coating.
  • While roast is cooking, place onion, shallots, carrots, celery & mushrooms in a large ovenproof baking dish & sprinkle with a little olive oil, butter, salt & pepper. After roast has cooked for 20 minutes, reduce heat to 350 degrees F, & place vegetables on a rack below the roast. Continue roasting both the beef & vegetables for 1 hour.
  • To make Yorkshire Pudding batter, in a food processor or blender, combine flour, eggs, milk, chives, salt & mix well so that mixture is smooth. Place in a small mixing bowl & refrigerate, covered, for at least 45 minutes.
  • Remove vegetables from the oven & reserve for au jus/gravy. Continue cooking the roast for another 10 minutes, until rare to medium-rare. Remove roast from the oven, place on a carving board & cover with foil for 30 minutes (it will continue to cook & increase in doneness). Set aside the roasting pan; DO NOT SOAK!
  • To make Yorkshire Pudding, while roast is resting under foil, preheat oven to 425 degrees F. Place butter & vegetable oil in a shallow baking dish & melt for 4 minutes. Immediately add chilled, whisked batter & bake for 20 minutes until pudding rises & becomes golden brown. Remove from oven, let cool 5 minutes & slice into pieces.
  • Place roasting pan on the stove over medium heat. Add wine & deglaze pan, simmering the wine & scraping up brown bits from the roast for 7 minutes, or until reduced by 1/2. Add the stock & stir in 1/2 Tbsp Dijon Mustard, 1/2 tsp horseradish, 1 Tbsp rosemary & reserved roasted vegetables. Reduce by 1/2.
  • Whisk together cornstarch & cold water. Add cornstarch mixture to wine/veggie mixture & season to taste. Keep warm until ready to serve.
  • To serve, slice beef into servings. Top with Cabernet-Vegetable Au Jus/Gravy. Serve pudding slices alongside the beef.

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