Ingredients

• 1 , 5 pound
• 8 cloves garlic , quartered
• 1 teaspoon freshly ground black pepper
• 0.75 teaspoons salt
• 2 cups large eggs
• 2 cups milk
• 1 pinch salt
• 2 cups all-purpose flour
• 0.5 cups pan drippings from prime rib
• 0.5 cups white wine
• 2 cups beef stock

Instructions

1. 1 Place roast, bone-side down, in a roasting pan. Use a sharp paring knife to poke 24 small holes 1 inch deep all over roast. Stuff each hole with garlic. Sprinkle with black pepper and 3/4 teaspoon salt. Allow roast to stand at room temperature for 2 hours. This will remove the chill, allowing meat to cook more evenly.
2. 2 Meanwhile, beat together eggs and milk with a pinch of salt in a medium bowl until combined. Stir in flour until smooth. Cover Yorkshire pudding batter and place in the refrigerator.
3. 3 Preheat the oven to 450 degrees F (230 degrees C).
4. 4 Cook roast in the preheated oven for 30 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue roasting until an instant-read thermometer inserted into the center of meat reaches 140 degrees F (60 degrees C), about 1 hour.
5. 5 When roast is done, remove from the roasting pan, cover with aluminum foil, and let rest in a warm spot while you make Yorkshire puddings. Measure out 1/2 cup beef fat from the pan and divide among 12 muffin tins; pour off remaining fat, but save the roasting pan to make jus.
6. 6 Place the grease-filled muffin tins into the oven and increase the oven temperature to 425 degrees F (220 degrees C). Let the muffin tins preheat for 10 minutes, then fill 3/4 full with refrigerated batter and return to the oven. Bake until puddings have risen tall and are golden brown, 20 to 25 minutes.
7. 7 While Yorkshire puddings are baking, place the roasting pan on the stove over medium-high heat. Stir in wine and bring to a simmer while scraping to dissolve the pan drippings; pour in beef stock and return to a simmer. Cook for 10 minutes, then strain and serve with roast and puddings.

Nutrition per serving