Roast Prime Rib of Beef with Yorkshire Pudding Recipe

This Roast Prime Rib of Beef with Yorkshire Pudding Recipe is a majestic and savory recipe, which features a four-peppercorn mustard crust and buttery Yorkshire puddings. It’s the ultimate feast for special occasions, ready in about 3 hours and 30 minutes.

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Roast Prime Rib of Beef with Yorkshire Pudding Recipe Ingredients

The Prime Rib & Rub

• One 14- to 16-pound, 7-bone whole prime rib roast
• 1/4 cup smooth Dijon mustard
• 1/4 cup grainy mustard
• 1 tablespoon whole white peppercorns
• 1 tablespoon whole black peppercorns
• 1 tablespoon whole green peppercorns
• 1 tablespoon whole Sichuan peppercorns
• Kosher salt

The 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 (divided use)

How To Make Roast Prime Rib of Beef with Yorkshire Pudding Recipe

1. Make the Peppercorn Paste: In a medium bowl, combine the smooth Dijon mustard, grainy mustard, and all four types of peppercorns (white, black, green, and Sichuan). Stir to blend until it forms a thick, spicy paste.
2. Prep the Meat: Place the prime rib in a roasting pan fitted with a rack. Place the roast fat-side up. Spread the peppercorn mustard paste evenly over the whole top surface. Tip: You can do this the day before and refrigerate overnight to marinate, or do it just before roasting.
3. Start the Pudding Batter: In a medium bowl, combine the flour and salt. Whisk in the eggs, one by one, and then whisk in the warm water. Cover and refrigerate this base mixture. (You will add the milk and butter later).
4. Roast the Beef: Remove the roast from the fridge 30 minutes before cooking to bring it closer to room temperature. Preheat the oven to 350°F (175°C). Season the roast generously with salt. Roast in the center of the oven for 12 to 15 minutes per pound (approx. 2 1/2 to 3 hours). Cook until the meat reaches an internal temperature of 135°F (medium-rare).
5. Rest the Meat: When the roast is close to finished, remove the Yorkshire pudding batter from the fridge to take the chill off. Remove the roast from the oven and transfer it to a carving board. Let it rest for at least 20 minutes before slicing.
6. Finish the Pudding Batter: Increase the oven temperature to 400°F (200°C). Place a 9-inch round baking dish inside to heat up. While it heats, whisk the warm milk and some of the melted butter into the rested batter base.
7. Bake the Pudding: When the baking dish is hot, carefully remove it from the oven. Quickly pour the remaining melted butter into the dish, followed immediately by the batter. Place it back in the center of the oven. Bake for 30 minutes until golden brown and puffy.
8. Serve: Cut the Yorkshire pudding into 8 wedges. Carve the prime rib and serve immediately with the pudding and pan drippings.

Recipe Tips

• Sichuan Peppercorns: Don’t skip these! Unlike black pepper, Sichuan peppercorns have a unique lemony, numbing spice that cuts through the rich fat of the prime rib perfectly.
• The Rack is Essential: As noted, elevating the meat on a rack is crucial. It allows heat to circulate underneath, cooking the roast evenly rather than boiling the bottom in its own juices.
• Two-Stage Batter: This recipe uses a unique method for the Yorkshire pudding where milk and butter are added just before baking. This ensures the liquids are warm when hitting the hot pan, creating maximum steam for a huge rise.
• Resting Time: Do not cut the beef immediately. The 20-minute rest allows the juices to redistribute. During this time, the internal temperature will likely rise to about 145°F (medium).
• Mustard Crust: The mustard acts as a glue for the peppercorns and mellows out during roasting to create a savory, tangy bark.

What To Serve With Roast Prime Rib of Beef with Yorkshire Pudding Recipe

This massive roast is a meal in itself, but traditional sides complete the plate.

• Roasted Asparagus: Or green beans with almonds.
• Horseradish Cream: A cool, spicy sauce to dip the meat.
• Mashed Potatoes: If you want double carbs with the pudding.
• Red Wine Jus: Made from the pan drippings.

How To Store Roast Prime Rib of Beef with Yorkshire Pudding Recipe

• Refrigerate: Store leftover beef wrapped tightly in the fridge for up to 4 days. Yorkshire pudding softens quickly and should be eaten fresh, but can be stored for 2 days.
• Reheat: Reheat beef slices gently in a skillet with a little beef broth. Reheat pudding in a 350°F oven for 5 minutes to crisp up.
• Freeze: You can freeze the cooked beef. Yorkshire pudding does not freeze well with this butter-based recipe.

Roast Prime Rib of Beef with Yorkshire Pudding Recipe Nutrition Facts

• Calories: 950
• Total Fat: 75g
• Saturated Fat: 35g
• Cholesterol: 210mg
• Sodium: 900mg
• Total Carbohydrates: 12g
• Dietary Fiber: 1g
• Sugar: 0g
• Protein: 55g

Nutrition information is estimated per serving (based on 14 servings).

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