How to Make a Stunning Boneless Rib Roast with Yorkshire Pudding and Jus

beef drippings

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk can be a lower-calorie alternative.

Trim excess fat from the boneless prime rib, leaving a quarter inch on.

Create a cross hatch pattern on the fat cap of the roast, spacing cuts about an inch apart.

Season the roast with 2 tablespoons of kosher salt, working it into the cuts and all over the meat.

Cut beef trimmings into half-inch pieces for Yorkshire pudding, using about 3/4 cup or 3 ounces.

Cover the roast with plastic wrap and refrigerate for at least 24 hours, up to 4 days.

After 24 hours, remove the roast from the fridge; it should be dried out on top.

Preheat the oven to 250°F (121°C) and prepare a roasting pan with the beef trimmings scattered in it.

Place the roast on a v-rack in the roasting pan and season with freshly cracked black pepper.

Roast the meat at 250°F until it reaches an internal temperature of 120°F for medium-rare, approximately 2.5 to 3 hours.

For Yorkshire pudding, whisk together 2.5 cups of all-purpose flour and 1 tablespoon of kosher salt.

In a separate bowl, whisk together 4 eggs and 4 cups of whole milk until combined.

Gradually mix the egg and milk mixture into the flour until a batter forms, then cover and refrigerate for at least 1 hour.

After roasting, increase the oven temperature to 425°F (218°C) and let the roast rest for 1 hour.

Strain the drippings from the roasting pan, aiming for about 6 tablespoons of fat, adding vegetable oil if needed.

Pour the hot fat into a muffin tin and heat in the oven until smoking hot.

Quickly whisk the Yorkshire pudding batter to recombine, then pour it into the hot fat in the muffin tin.

Bake the Yorkshire pudding in the 425°F oven until puffed and golden brown, about 40-45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens