cooking prime rib and yorkshire pudding

8/13/2019 Cooking Prime Rib and Yorkshire Pudding

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There are many different options on what temperature and how much time to usewhen cooking prime rib roast. The most important thing to keep in mind is that youdo not want to overcook it. No matter what cooking temperatures and times youuse, it is most important that you watch for doneness by checking it with athermometer to be sure it is not getting too done. The information below provides

you with one good method of cooking a prime rib.

Preheat the oven to 450F. Place the prime rib roast, prepared as shown above, onone of the lower racks of the preheated oven.

Cook the roast for 15 minutes with the oven on 450F. This will sear the outersurface and provide for a crispy exterior.

After cooking for 15 minutes at 450F, turn the oven down to 325F. Do not openthe oven. Cook at 325F for approximately 11 to 13 minutes per pound. See the

chart below for estimated cooking times.30 minutes before the end of the cooking time remove the prime rib roast from theoven and check the internal temperature. For the roast to be rare the internaltemperature should be 120F to 125F but remove from the oven when it is115F to 120F and allow to stand for 20 minutes. During this time thetemperature will rise about another 5 to 10 degrees.

If you want the prime rib to be done medium-rare, return it to the oven and cook alittle longer. Check temperature in 15 minutes. Remove when temperature reaches125F. Do not overcook.

Note: The doneness temperatures stated above and below are traditionaltemperatures used for cooking prime rib but are not recommended by the USDA.See Beef Doneness for more information on beef cooking temperatures.

Remove from the oven and loosely tent aluminum foil over the prime rib and allowit to sit for at least 20 minutes. This will allow the juices to redistribute through themeat.

After the prime rib has rested it will be ready to carve and serve. See Carving PrimeRib below.

Estimated Cooking TimesBased on cooking for 15 minutes @ 450F andthen turning down to 325F to finish cooking.


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The cooking times below are approximate times only. Check doneness with athermometer to be sure the prime rib is cooked properly.No. of Ribs /Approximate Weight Estimated Cooking Time/TemperatureRare Medium Rare

3 Ribs6 to 8 lbs.

1 1/4 to 1 1/2 hrs120 - 125F 1 1/2 to 1 3/4 hrs130 - 135F4 Ribs8.5 to 10 lbs. 1 1/2 to 2 hrs120 - 125F 1 3/4 to 2 1/4 hrs130 - 135F5 Ribs

10.5 to 13 lbs.

2 to 2 1/2 hrs120 - 125F

2 1/4 to 2 3/4 hrs130 - 135F6 Ribs14 to 16 lbs. 2 1/2 to 3 hrs120 - 125F 3 to 3 1/2 hrs130 - 135F7 Ribs

16.5 to 18 lbs. 3 to 3 1/2 hrs120 - 125F 3 1/2 to 4 hrs130 - 135F

Checking Doneness of the Prime RibWatching for proper doneness is very important when cooking prime rib. The bestmanner in which to do this is to check the roast's temperature. A meat thermometercan be inserted in the prime rib before placing it in the oven but it may be hard toread the temperature closely at the end of cooking time.

An instant thermometer works very well because you can insert the thermometertowards the end of the cooking time and get an accurate reading in about 15seconds.

The temperature you cook the meat to will depend on how you want your prime ribdone. Prime rib is generally cooked to rare or medium-rare. Cooking it more than


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that will start to result in too much of the roast being overcooked. Keep in mindwhen cooking the prime rib until it is rare will result in the outer slices being donecloser to medium-rare. Cooking the roast until it is medium-rare will result in theouter slices being done closer to medium. See the charts below for different levels ofdoneness temperatures and how they appear visually.

Prime Rib Cooking Temperatures

The chart below shows the temperatures of the different doneness levels of theprime rib and how it will look visually at those levels.Doneness / Temperature Visual Doneness

Rare120 - 125F

The center is red with it turning pink towards the outer edge.

Medium-Rare130 - 135F The center is dark pink with the meat beginning to turn lightbrown towards the outer edge.Medium140 - 145F

The center is a light pink with more of the meat turning brown towards the outeredges.Medium-Well150 - 155F The center is light brown with the meat darkening towards theouter edges.

Well Done160 & up All the meat is evenly brown.

Carving Prime Rib

If you had the chine bones and rib bones cut from the prime rib when youpurchased it, carving is very simple. If you did not, the bones will need to beremoved before carving. Remove the chine bones with one cut across the bottom ofthe roast. Then remove the rib bones by cutting parallel along the rib bones, cuttingthem away from the meat. Do not discard the bones. There is sure to be someone

who will enjoy eating the delicious meat from these bones. The information belowshows how easy it is to carve the prime rib if the bones were cut off by the butcheror meat department when it was purchased.

Place the prime rib roast on a cutting board and cut the strings thatare holding the bones to the meat.


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Remove the string and separate the bones from the meat and set

aside. Keep the bones for someone who will enjoy eating the meat from the bones.

Lay the prime rib roast on the cutting board with the rib bone side

down. Cut slices across the grain of the roast to desired thickness. Slices aregenerally cut 1/4" to 1/2" thick.

Only cut the number of slices you will be serving from the roast. Thiswill keep the leftover meat more moist for the next time it is served.

Prime Rib Serving Suggestions

Prime rib is good served with most any side dishes you desire. A traditional side thatis served with prime rib is Yorkshire pudding. This dish is made with some of the

drippings from the roast so is a great accompaniment to the prime rib. Ahorseradish cream sauce is a popular condiment served with prime rib and ofcourse, the Au Jus juice is most often drizzled over the meat when served. Therecipes and preparation of these serving suggestions are shown below.

Au Jus Juice

The Au Jus is prepared from the drippings produced while the prime rib is cooking.

Pour off the fat from the drippings and discard or set aside to be used for theYorkshire pudding. If there are a lot of juices along with the fat, using a gravy

separator works well to separate the fat from the juices.

If there are juices from the drippings, pour the juices only back into the roastingpan. Discard all but 1/2 cup of the fat if making Yorkshire pudding. Add 1/2 cup ofbeef broth to the roasting pan and cook over medium heat. Stir and deglaze sidesand bottom of the roasting pan to get all the browned pieces to add flavor to thejuice.

Bring the juices to a boil and cook until it is slightly reduced to intensify the flavor.Cook for approximately 2 minutes. Season the juice with salt and pepper to desired

taste.Pour Au Jus into a gravy bowl and drizzle over the prime rib when serving.

Yorkshire Pudding

Ingredients:


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* 1 c. milk* 2 eggs* 1/2 tsp. salt

* 1 c. flour* 1/2 c. drippings from the prime rib roast (can use melted butter)

Prepare the pudding while the prime rib is set aside resting.

In a mixing bowl, combine all the ingredients except the pan drippings from theroast. Beat these ingredients with an electric mixer until smooth.

Preheat the oven to 450F. Pour the pan drippings in a 9 inch square baking pan.Place in the preheated oven to heat drippings for approximately 5 minutes.Drippings should be very hot.

Remove the baking pan from the oven and pour in the pudding batterbut do not stir. Place back in the oven and turn oven temperature down to 350F.

Bake the pudding for approximately 30 minutes until it has puffed and turnedgolden brown.

Carve the prime rib while the Yorkshire pudding is baking. When the pudding isdone, cut into squares and serve with the prime rib.

cooking prime rib and yorkshire pudding

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