Roast Prime Rib with Yorkshire Pudding

A showstopping standing rib roast with a crackling crust, served with classic Yorkshire puddings baked in the beef drippings.

Ingredients

• 1 (4-bone) standing rib roast (about 8 to 9 pounds)

Kosher salt and coarsely cracked black pepper

• 3 tablespoons Dijon mustard
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh rosemary
• 1 1/2 cups all-purpose flour
• 4 large eggs
• 1 1/2 cups whole milk
• 1 teaspoon salt (for the batter)
• Reserved beef drippings or vegetable oil

Directions

1. Season the roast all over with salt and pepper and refrigerate uncovered overnight; bring to room temperature 2 hours before cooking.
2. Preheat the oven to 450 degrees F. Rub the roast with the mustard, garlic, and rosemary and set it bone-side down in a roasting pan.
3. Roast 20 minutes, then lower to 350 degrees F and cook until the center reads 120 to 125 degrees F for medium-rare, about 2 hours.
4. Meanwhile, whisk the flour, eggs, milk, and 1 teaspoon salt into a smooth batter and let it rest at room temperature.
5. Rest the roast at least 30 minutes. Raise the oven to 425 degrees F. Spoon hot drippings into a muffin tin or baking dish and heat until smoking, then pour in the batter.
6. Bake the Yorkshire puddings until puffed and deep golden, about 20 to 25 minutes. Carve the roast and serve with the puddings.

Notes

Adapted from Alex Guarnaschelli’s Roast Prime Rib of Beef with Yorkshire Pudding.