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Low-Slow Prime Rib with Yorkshire Pudding?

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I've been reading all of the posts about cooking prime rib low and slow at 225, resting for an hour and then blasting at high heat for 8-10 minutes to finish. That all sounds great. My conundrum is that I only have 1 oven and want very much to make Yorkshire Pudding to go with the roast. I could certainly bake the pud' during the roast's resting time, but then it (the pud') will deflate and get cold during the final heat blast of the roast.

Any ideas? Do I really have to blast with heat at the end? Can't I sear it first and then roast slow...then rest while the pud' bakes?

Appreciate any help you can offer.

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  1. You do not make mention of how large your roast is and what type of vessel you plan to bake the Yorkshire Pudding in. Is it possible that you can fit both in the oven at the same time? I believe, if you use a muffin tin, as opposed to a casserole dish, the YP will cook in less amount of time, or under 25 minutes.

    Prime rib does not need to be served hot, but depending on how you hold your roast, inside or outside the oven, the meat will stay warm enough to serve....but I do prefer the high heat blast at the end myself.

    If you can fit both items in the oven at the same time....I suggest you do the high heat blast at the end and remove the roast after 10 minutes and then hold the roast for 5-10 minutes before you slice or plate. The 15 minutes the YP is alone in the oven should give you the amount of time it needs to rise and finish. You can remove from the oven and transfer to a serving dish or directly to the plates and right to the table.

    1. After you blast the prime rib, I've done this also, you'll need to let the PR rest for 30 min +/-. Should be enough time for the YP to go in the oven.

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      1. re: cstr

        With due respect, my experience shows that with low and slow roasting... after a one hour holding period and followed by a high heat blast for 8-10 minutes.....no second rest is necessary or needed.. You could slice immediately if desired without any bleeding.

      2. I agree w/ fourunder........Cook your roast.......heat up the oven and start the pud.........I know you are not suppose to open the door.....but put the roast back in for thye last 8-10 mins

        The problem might be that the pud will slightly over cook since you keep up the hight temps......but it's better than deflated/soggy

        1. I have a similar issue. I was going to let the roast rest, start the yorkshire pudding (although I make popovers instead, the miniature version), and then do the final sear of the prime rib in the frying pan.

          1. I am following the recipe in All about Roasting right now for a 12 lb prime rib. She starts it at 450 for 20 minutes (after it sits out to warm up for 3 hours) then drops the temp to 325 until it hits 120 or so.

            Then you make the Yorkshire pud while the meat rests.