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Herb-Crusted Prime Rib Roast with Yorkshire Pudding and Roasted Root Vegetables
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Course Main Course
Cuisine British
Servings 4 people

Equipment

  • Roasting pan
  • baking sheet
  • muffin tin
  • mixing bowl
  • whisk

Ingredients
  

  • 3-pound bone-in prime rib roast
  • 3 tablespoons olive oil, divided
  • 4 garlic cloves, minced
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 1/2 teaspoons salt, divided
  • 1 teaspoon black pepper, divided
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup whole milk
  • 4 carrots, cut into 2-inch pieces
  • 2 parsnips, cut into 2-inch pieces
  • 1 pound Yukon gold potatoes, quartered
  • 1 large onion, cut into wedges

Instructions
 

  • Heat the oven to 450°F. Mix 2 tablespoons olive oil with the garlic, rosemary, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Rub this mixture all over the prime rib roast and place it in a roasting pan.
  • Roast the beef for 20 minutes, then lower the temperature to 325°F. Continue cooking until the internal temperature reaches 130°F for medium-rare, about 1 hour and 15 minutes. Remove the roast to rest and pour the drippings into a measuring cup.
  • While the beef roasts, toss the carrots, parsnips, potatoes, and onion with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper on a baking sheet. Add the sheet to the oven during the last 45 minutes of beef cooking.
  • Raise the oven temperature to 425°F. Whisk the flour, eggs, milk, and remaining salt until smooth. Spoon 1 teaspoon of reserved drippings into each cup of a 12-cup muffin tin and heat the tin for 5 minutes. Fill each cup halfway with batter and bake for 20 minutes until puffed and golden.
  • Slice the rested roast and serve with the Yorkshire puddings and roasted vegetables.

Notes

Let the roast rest for at least 15 minutes before slicing so the juices stay inside the meat. If you have extra drippings, save a little to drizzle over the puddings right after they come out of the oven for extra flavor. Leftovers keep well in the fridge for two days and reheat nicely in a 350°F oven to keep the puddings crisp.
Course: Main Course
Cuisine: British
Equipment: Roasting pan, baking sheet, muffin tin, mixing bowl, whisk