Prime Rib Roast with Mashed Potatoes and Yorkshire Pudding

I was walking through the store the other day, and suddenly felt the need to eat prime rib. I remember the days when Lawry’s was just a bus ride away (in Chicago). They would make spinning salad by the table, and a man in a funny hat and a giant gold medal would carve perfect pieces of tender meat. Even though prime rib is incredibly expensive, it’s less expensive than flying to Chicago.

! disclosure ! I live in NYC, but I didn’t feel like eating out. Also the post wouldn’t be as informative!

Ingredients for rib roast:

RIB ROAST with or without bone, salt and pepper, oil

Ingredients for mashed potatoes:

POTATOES, butter, water, salt and pepper

Ingredients for yorkshire pudding

milk, flour, eggs, oil, salt

TIME: You need one hour at some point during the day, and then about 40 minutes before you need to eat. The one hour and 40 minutes need to be at least 4 hours apart though… so really you need like 5 hours.

Each of these recipes really do not require that many ingredients, so the rib roast is heavily dependent on having the highest quality meat $$$$$$$$$$

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This was 3.7 pounds, almost $100, and the size of my head. I got Angus Prime Rib Roast. I would recommend buying half of this. Even with my ravenous dinner date who eats for two, this is way too much for us. Eataly didn’t leave me much of an option with respect to the bone, but meat tends to taste better when cooked bone-in. Also the bone isn’t as large as it seems. You will see when I carve it at the end.

This recipe is attributed to multiple Youtube videos and (I think) Paula Deen. She might have some questionable personal beliefs, but wasting high quality cuts of meat doesn’t seem to be one of them. (but I’m not sure if this is her recipe because it has no butter)

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Find a pan that fits the meat as tightly as possible. The bones were hanging off the side, so I wrapped them in aluminum foil to catch any bits of blood/juice coming out of the bone.

Preheat oven to 375 degrees.

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Season with salt, pepper, and in my case, Lawry’s seasoning salt 😉 and a little cayenne. Add some olive oil and rub lovingly until completely coated on top. Rub some on the sides too.

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I found an extra carrot and half an onion! Why not. Shove that in there. This is completely unnecessary, but fun if you plan on using the drippings for gravy.

1. When the oven is preheated, put the meat in, and cook for 1 hour. If you want your meat to be medium well instead of medium rare, cook for 1 hour and 20 minutes.


3. After the 1-1.3333 hours, turn the oven off.


5. Leave the meat inside for three hours. Untouched by fresh air. Step away from the oven. Leave a sticky note for curious significant others and friends.

If you open the door, you will change the temperature of the meat, and make your own life difficult and suck.

Okay so you’ve cooked the meat and left it in there for at least three hours and gone on to do whatever the heck you like.

6. 30-40 minutes before you want to eat, while the meat is inside the oven, just turn the temperature back to 375 degrees. No need to preheat.

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Take the rib out. Stick a thermometer into the middle. It should register 120-130 degrees. If you’re at 145, you probably have something that’s pretty well done, but it will still be juicy. Don’t worry. That’s it! You’re done with the hard part!

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Wrap it in foil to rest for at least 20-30 minutes so the heat and juices can redistribute. This is super important when you cook just about any meat in the oven, so don’t skip this step. But after the resting, the meat will be ready to eat!


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Here are the drippings left over from the rib roast. If you want to make gravy, you can skim off the oil, boil this over a stove and sprinkle flour and stir until it thickens to your liking. I didn’t make gravy this time.

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Unwrap the steak. It is all set. The juices and heat should have redistributed in the last 30 minutes or so while you were doing other things.

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Slice off the bone. See? it’s not that much bone. You can gnaw the meat off like a savage, use it for stock, or throw it away. It’s kind of fatty.

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Look at that perfectly pink interior!



If you would like to make the sides that I made, please read through all of the recipes before starting!

This takes about 1 hour to make, but mostly rest time.

This recipe belongs to Gordon Ramsay. Thank you Gordon! xoxo

4 eggs, 1.5 cups milk (he suggests whole milk), 1.25 cups flour, 1/2 teaspoon salt, 4 tablespoons of oil

mix mix mix until there are only tiny tiny lumps or no lumps. You don’t have to be that careful. I still had plenty of little lumps, but none of those chunks where if you press them against the side of the bowl, it bursts into a ball of white flour.

Cover and refrigerate for 30 minutes

Turn your oven up to 425 degrees, and brush the inside of a muffin pan with oil.

Put the muffin pan in the oven for a 2 minutes until the oil is sizzling hot, or you’re too scared to touch the pan.

Do a quick swirl with the cooled down batter that you left in the fridge for at least 30 minutes to remix the batter, and start filling the muffin cups to about 3/4 full. I had to go a little over because I don’t know why I had so batter. I was filling the muffin pans up to 7/8 full.

Ladle the batter in while the pan is sizzling hot! This helps the bottom immediately solidify so you have a crispy exterior and soft fluffy interior.

in 15-20 minutes, you should see this!

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Golden brown perfect crusty Yorkshire puddings. Resist temptation to open the oven door before they are done because you will deflate your popovers.



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Put some water on the stove, enough to boil some potatoes.

Skin the potatoes and cut them into approximately 1 in or 1.5 in cubes. It doesn’t matter. Put them in the boiling water and boil for 10-15 minutes until soft. Poke them with a fork/knife/chopstick, and it should break.


Mash mash mash with a masher. Add however much butter you like. I put in 1/8 of a stick of butter, and the same amount of duck fat. Remember the delicious seasoned duck fat from the previous recipe? No? Then you are missing out. Read all about it. Some people use half potatoes, and 1/4 butter, and lots of cream. I’m lactose and unnecessary guilt intolerant.

Get creative with your potatoes! Sometimes I add garlic and spinach. But most importantly, add salt and pepper. You can add a lot of pepper at once, but I suggest adding the salt slowly and taste after each add.

Mash some more and set aside. This can be made well ahead of time, and lasts for days.


How to organize time:

You can make the mash potatoes any time and set them aside. they are easily heated on the stove or in the microwave.

The Yorkshire pudding do not keep well, and cannot be made until the oven is free, so you can make the batter and oil the muffin tins while the meat is roasting (right before the step where you turn the oven back to 375 is perfect because the batter needs to rest for 30 min, and that’s how long the rib roast needs to recook!). The moment the rib roast comes out of the oven, you can turn the heat to 425 degrees, and put the muffin tins in to heat up.

The temperature will be very close to 425 by the time the oil is hot, and you can pour your batter in asap. When the Yorkshire pudding is done cooking in 15-20 minutes, the meat will also be done resting.

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Here are some glamour shots of the delicious decadent meal.

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The inside of the Yorkshire pudding was gooey and the outside was crisp. Perfect. You can add some gravy to this, but the outside of the meat was so flavorful, that we were fine without it. It’s almost as if I were in Chicago!


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