It is essential to place the meat on a rack inside a roasting pan so the meat is elevated off the bottom of the pan. This will allow the heat in the oven to circulate all around the meat as it cooks. I count about 15 minutes per pound at 350 degrees F for the meat to cook. I cook it until it achieves an internal temperature of about 135 degrees F. So juicy! The Yorkshire pudding, which is traditionally made with beef drippings, tastes better to me made with unsalted butter.
For the prime rib: In a medium bowl, combine the mustards and peppercorns. Stir to blend until it forms a paste. Place the prime rib in the roasting pan (fitted with a rack) you intend to cook it in. Place the roast, fat side up, and spread the peppercorn paste over the whole top. If marinating, refrigerate overnight.
For the Yorkshire pudding: In a medium bowl, combine the flour and salt. Stir to blend. Whisk in the eggs, one by one, and then the water. Refrigerate.
For the prime rib: Preheat the oven to 350 degrees F.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4676.7 Kcal (19580 kJ)
Calories from fat	3696.67 Kcal
		% Daily Value*
Total Fat	410.74g	632%
Cholesterol	997.32mg	332%
Sodium	1145.15mg	48%
Potassium	3323.47mg	71%
Total Carbs	32.28g	11%
Sugars	5.77g	23%
Dietary Fiber	1.91g	8%
Protein	201.78g	404%
Vitamin C	0.9mg	2%
Vitamin A	0.2mg	6%
Iron	27.2mg	151%
Calcium	191.6mg	19%

Amount Per 100 g
Calories	338.97 Kcal (1419 kJ)
Calories from fat	267.93 Kcal
		% Daily Value*
Total Fat	29.77g	632%
Cholesterol	72.29mg	332%
Sodium	83mg	48%
Potassium	240.89mg	71%
Total Carbs	2.34g	11%
Sugars	0.42g	23%
Dietary Fiber	0.14g	8%
Protein	14.62g	404%
Vitamin C	0.1mg	2%
Iron	2mg	151%
Calcium	13.9mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

127.4

Points
127

PointsPlus

Good Points

saturated fat free,
low sodium,
sugar free

Bad Points

High in Sodium,
High in Total Fat

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