Directions for: Flying Spatula Prime Rib with Yorkshire Pudding
Ingredients
Yorkshire Pudding4 cup all-purpose flour
3 cup 2% milk
12 eggs
3 cup water
cup beef fat (or substitute with bacon fat, duck fat, or canola oil)
Prime Rib Roast4 lb(s) prime rib roast (with bone and fat still on)
cup mustard
2 tsp onion powder
2 tsp garlic powder
2 tsp dried rosemary
2 tsp chili powder
2 tsp salt
2 tsp coarse ground black pepper
Directions
Yorkshire Pudding1. Preheat oven to 450 degrees Fahrenheit.
2. Combine flour, milk, eggs, and water in a large mixing bowl and whisk until smooth.
3. Pour batter into pitcher.
4. Pour 1 teaspoon of fat into each cup on muffin tin.
5. Place muffin tin in oven and heat for approximately 5 minutes or until the fat sizzles. Remove from oven. Please beware that tin and fat will be extremely hot.
6. Carefully pour batter into muffin tin until each cup is half full.
7. Place tin back in oven and let cook for approximately 15 minutes. For best results, do not open oven door while baking. Cook until golden brown. Remove from oven.
Prime Rib Roast1. Preheat oven to 450 degrees Fahrenheit.
2. Place prime rib roast in baking pan.
3. Coat all surfaces of prime rib with mustard.
4. Combine the following ingredients in a small bowl: onion powder, garlic powder, dried rosemary, chilli powder, salt, and coarse black pepper.
5. Rub seasonings into mustard coating on roast.
6. Place prime rib in oven and cook for 20 minutes at 450 degrees Fahrenheit.
7. Reduce heat to 350 degrees Fahrenheit for approximately 90 minutes or until roast's internal temperature reaches 125 degrees Fahrenheit (rare).
8. Remove from oven and allow roast to rest for approximately 15 minutes before serving. Plate with Yorkshire puddings.
See more: Moderate, Eggs/Dairy, Beef, Main, Dinner, Winter