Yorkshire Pudding:

By mluoceanbeach

Ingredients

• Yorkshire Pudding:
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon kosher salt
• 3 eggs, preferably at room temperature
• 3/4 cup warm water
• 3/4 cup warm milk
• 1/2 cup unsalted butter, melted, plus a little extra for greasing the baking dish
• Special equipment: 1 (9-inch) round baking dish
• Read more at: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/roast-prime-rib-of-beef-with-yorkshire-pudding-recipe.html#communityReviews?oc=linkback

Preparation

Step 1

Remove the prime rib from the refrigerator about a half hour before cooking. This will allow the meat to come closer to room temperature and help the meat cook more evenly. Season the roast with salt. When the oven is hot, place the meat in the center of the oven. Allow it to cook 12 to 15 minutes per pound (2 1/2 to 3 hours). Cook until the meat reaches an internal temperature of 135 degrees F. When the roast is close to finished, remove the Yorkshire pudding mixture from the refrigerator to allow it to come close to room temperature. Then, remove the pan from the oven and allow the meat to rest at least 20 minutes before slicing.

To finish the Yorkshire pudding: Raise the temperature of the oven to 400 degrees F and place the baking dish for the Yorkshire pudding inside.

Whisk all of the warm milk and some of the melted butter into the batter. When the baking dish is hot, carefully remove it from the oven and quickly add the remaining melted butter to the dish. Pour the batter over the butter and place the dish in the center of the oven. Bake in the oven until golden brown and puffy, 30 minutes. Cut into 8 wedges and serve immediately with a slice of prime rib and some of the pan drippings.

Read more at: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/roast-prime-rib-of-beef-with-yorkshire-pudding-recipe.html#communityReviews?oc=linkback