Prime Rib Roast Dinner with Yorkshire Pudding - Bonita's Kitchen

prime rib roast

🥗Healthier: sirloin roast

💰Cheaper: chuck roast

Sirloin is leaner, while chuck is more economical.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while water is the most budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a healthier alternative, while egg substitutes can be less expensive.

Season the prime rib roast with salt, black pepper, thyme, rosemary, and grated garlic on both sides.

Add 1.5 cups of beef broth to the bottom of the roasting pan.

Surround the roast with chunks of onion and celery.

Bake the roast at 425°F for the first 25 minutes to develop a crust.

For every pound of roast, cook for 16 minutes; for a 2.5-pound roast, this is about 40 minutes.

While the roast is cooking, prepare the Yorkshire pudding batter by whisking together 4 large eggs, 3/4 cup milk, 1 tablespoon water, 1 cup flour, and 1/2 teaspoon sea salt until smooth.

Preheat the muffin pan in the oven at 350°F for 5 minutes.

Add 1/3 cup of vegetable oil to the muffin cups and return to the oven until the oil is hot.

Pour the Yorkshire pudding batter into the hot muffin tin, filling each cup 1/4 to 1/2 full.

Bake the Yorkshire puddings at 425°F for 25 minutes until puffed and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens