Roast Prime Rib of Beef with Yorkshire Pudding (Alexandra Guarnaschelli) Recipe

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Roast Prime Rib of Beef with Yorkshire Pudding (Alexandra Guarnaschelli)
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Ingredients
15
Count
Nutrition
4677
Calories
Total time
220
Minutes
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Ingredients:

Directions:

  1. It is essential to place the meat on a rack inside a roasting pan so the meat is elevated off the bottom of the pan. This will allow the heat in the oven to circulate all around the meat as it cooks. I count about 15 minutes per pound at 350 degrees F for the meat to cook. I cook it until it achieves an internal temperature of about 135 degrees F. So juicy! The Yorkshire pudding, which is traditionally made with beef drippings, tastes better to me made with unsalted butter.
  2. 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.
  3. 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.
  4. For the prime rib: Preheat the oven to 350 degrees F.
  5. 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.
  6. 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.
  7. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4676.7 Kcal (19580 kJ)
Calories from fat 3696.67 Kcal
% Daily Value*
Total Fat 410.74g 632%
Cholesterol 997.32mg 332%
Sodium 1145.15mg 48%
Potassium 3323.47mg 71%
Total Carbs 32.28g 11%
Sugars 5.77g 23%
Dietary Fiber 1.91g 8%
Protein 201.78g 404%
Vitamin C 0.9mg 2%
Vitamin A 0.2mg 6%
Iron 27.2mg 151%
Calcium 191.6mg 19%
Amount Per 100 g
Calories 338.97 Kcal (1419 kJ)
Calories from fat 267.93 Kcal
% Daily Value*
Total Fat 29.77g 632%
Cholesterol 72.29mg 332%
Sodium 83mg 48%
Potassium 240.89mg 71%
Total Carbs 2.34g 11%
Sugars 0.42g 23%
Dietary Fiber 0.14g 8%
Protein 14.62g 404%
Vitamin C 0.1mg 2%
Iron 2mg 151%
Calcium 13.9mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 127.4
    Points
  • 127
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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