Directions: |
Directions:Pat the roast beef dry with paper towels. Combine the garlic, salt, and pepper in a small bowl to make a paste. Rub evenly all over the meat and place the meat in a shallow roasting pan, bone side down, fat side up. Let the meat come to room temperature, about 2 hours (this is a VERY important step to relax the meat fibres, it will make for a more tender juicy roast).
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 the oven to 450°. Roast for 15 minutes, and then turn the oven down to 350° without opening the door. Begin checking the temperature after 60 minutes. The meat will roast for approximately 12 minutes per pound for rare meat. For perfectly juicy, medium rare roast beef, remove the meat from oven at 115 to 117° (110° for rare). When the meat reaches the desired temperature, remove it from the oven and cover loosely with foil. Let it sit at least 20 minutes, but not longer than 30 minutes while you make the Yorkshire pudding. The meat will continue to cook (the internal temperature will rise 5 to 10 degrees) and the juices will redistribute, making the roast as juicy as can be. Do not skip this step.
Measure out ½ cup of the drippings, 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°. Let the muffin tins preheat for 10 minutes, then fill ¾ 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. |
This recipe for Prime Rib with Yorshire Pudding is from