Low-Slow Prime Rib with Yorkshire Pudding?
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.
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.
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