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Dec 21, 2013 09:15 AM

Yorkshire pudding/popovers cooked with Prime Rib

I'm trying how to accomodate my mother's wish to have Yorkshire pudding (a giant popover) or individual popovers served with prime rib. We're cooking at her home with one oven. I was considering trying the slow roast with a blast of high heat after resting for 20 minutes approach to prime rib but I don't see how to have the popovers undisturbed in the over. This is such a classic pairing I'm hoping someone else has come up with an approach that marries the two dishes.

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  1. I'm gonna bake a large one during the roast's rest, it shouldn't get too cool during the browning.

    9 Replies
    1. re: Becca Porter

      This the sensible approach. Take out the meat and rest and then whack up the heat for the Yorkshire's.
      Traditionally the Yorkshire pudding's were left under the beef so the beef fat and juices dripped onto them. The oven temp was put up for the Yorkshires and both were taken out at the same time and the beef was like leather. I never attempt them at the same time now. If you still want some extra flavour cook the Yorkshires in beef dripping rather than vegetable oil.

      1. re: Paprikaboy

        I do the same as did my mom before me and her mom before her, LOL. Growing up and still to this day we only had one oven but roast beef and yorkshire pudding were holiday standards. Take the roast out and reserve the drippings, jack up the heat and make the pudding with the dripping.

        Now I am jonesing for some!

      2. re: Becca Porter

        Yep, that's what I do. I bake it in beef drippings, too -- delicious!

        1. re: Becca Porter

          Beca my concern is the recipe I saw for Yorkshire called for 40 minute back time- so 20 minutes during rest isn't going to work???

          1. re: chocchic

            You can rest the beef covered in foil for an hour and it will still be plenty hot.

            1. re: rjbh20

              Agreed. I'm not even sure 20 minutes is sufficient for a large roast.

              1. re: rjbh20

                Agreed- for larger roasts I rest for at min of 30 minutes and have held as long as an hour (unintentionally) but it was still fine.


            The perfect timing is to make the YP, right after you complete the high heat blast, or just before it, but if you do it before, it most probably will deflate, as the meat need 10 minutes if you choose to give it the blast.

            If you choose to heat and blast the meat, when you remove it from the oven after it is finished, it will stay hot until the YP is finished.

            1. Different method and I wish I knew the specifics of temp and time, but once I was invited to have dinner at the home of a good cook who served a delicious roast beef with YP made in the roasting pan. She told me she started with a frozen 4-6 pound boneless roast. She'd rub seasonings onto the frozen surface, then start roasting at what I can only assume was 300-350F because a lower temp would have meant forever, and she wasn't roasting all day long. Once the meat was 45 minutes from finished, she poured the batter into the roasting pan, turned up the heat, and pulled it when the YP was ready. The final blast made for a great crust on the roast, which was medium-rare throughout.

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