Description
441 Recipes – The Pudding Cookbook
441 Recipes – The Pudding Cookbook – Indulge in the delectable flavors of the Pudding Cookbook with this savory recipe for Prime Rib Au Jus with Yorkshire Pudding. This mouthwatering dish combines a bone-in beef rib roast with a side of fluffy Yorkshire pudding, creating a feast fit for any occasion.
To prepare the prime rib, start by placing the roast bone-side down in a roasting pan. Using a sharp paring knife, make small incisions all over the roast and insert quartered cloves of garlic into each hole. Sprinkle the roast with salt and plenty of freshly ground black pepper. Allow the roast to come to room temperature for 2 hours, ensuring even cooking.
While the roast is resting, prepare the Yorkshire pudding batter. In a bowl, beat together eggs and milk with a pinch of salt until smooth. Stir in all-purpose flour until a smooth batter forms. Cover the batter and refrigerate it until needed.
Preheat your oven to 450 degrees F (230 degrees C). Cook the roast in the preheated oven for 30 minutes, then reduce the heat to 350 degrees F (175 degrees C) and continue roasting until a meat thermometer inserted into the center of the roast registers 140 degrees F (60 degrees C), which should take approximately 1 hour.
Once the roast is done, remove it from the roasting pan, cover it with aluminum foil, and let it rest in a warm spot while you prepare the Yorkshire pudding. Measure out 1/2 cup of the beef fat from the pan and distribute it among 12 muffin tins. Pour off the remaining fat, but retain the roasting pan for making the au jus.
Place the greased muffin tins in the oven and increase the temperature to 425 degrees F (220 degrees C). Preheat the tins for 10 minutes, then fill them three-quarters full with the refrigerated batter and return them to the oven. Bake for 20 to 25 minutes, until the puddings have risen tall and turned a golden brown.
While the Yorkshire puddings are baking, place the roasting pan on the stove over medium-high heat. Stir in the white wine and bring it to a simmer, scraping the pan to dissolve the drippings. Pour in the beef stock and continue simmering for 10 minutes. Finally, strain the jus and serve it alongside the succulent prime rib and golden Yorkshire puddings.
Product Terms
- [YES] You can certainly sell this item.
- [YES] Additionally this item is suitable for you to use personally.
- [YES] You May modify/change or add your name to the sales letter
- [YES] This product is equally eligible for bundles.
- [YES] You may add this product to paid membership websites,
- [YES] You Can simultaneously print/publish offline and give it away for free or use it to build a list
- [YES] Free free to convey and sell Personal Use Rights
- [YES] This products license is compatible with bonus programs.
- [YES] You can convey and sell Resale Rights
- [YES] Go Ahead and subsequently convey and sell Master Resale Rights
- [NO] You may not modify/change the main product
- [NO] Can not modify/change the graphics and e-cover
- [NO] Do not add to free membership websites
- [NO] lastly you can not convey and sell Private Label Rights
