How can you have a Prime Rib dinner without the traditional accompaniment, Yorkshire Pudding? This Yorkshire Pudding Recipe makes poofy, airy pastry popovers! The pancake-thin like batter and the beef fat from cooking the Prime Rib Roast is used to make these breads. Instead of buying a popover pan, I just used a muffin tin.
My goal was to get Yorkshire Pudding to stay mile-high all throughout dinner — most of the recipes I’ve used caused the pastry to sadly deflate by the time you bring the tray to the table — but not this one.
Okay, there was ONE sad looking Yorkshire Pudding — the one on the bottom right — but that was because I ran out of batter and that poor runt only got half the required batter.
Slather with butter on top and take a bite — the inside is actually so airy that it’s almost hollow!
And to prove that these babies didn’t deflate, here we are halfway through Christmas dinner….only 4 left.
Then little boy fingers snag one….
The last one, still puffy and perky.
This Yorkshire Pudding Recipe is from Cook’s Illustrated. The secret to these puffs is to follow the directions exactly! 🙂
A similar recipe, these Cheese Puffs or (Pâte à Choux) are incredibly simple to make. I like to add shredded Gruyere cheese to the Pâte à Choux batter to make Gougeres. These would be perfect for your dinner if you’re not up for making the Yorkshire Pudding.
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Servings: 6 (Makes 12 large (muffin sized) Yorkshire Puddings)
Prep Time: 5 minutes
Cook Time: 30 minutes
Do this recipe by hand, you want a light touch as you're mixing in the flour.
Adapted from Cooks Illustrated. Oh and pssst....I've even made them with bacon drippings when I wasn't in the mood for making prime rib....delish! but don't tell anyone I said that! 😉
1. In large bowl, whisk together eggs, milk and salt. Sift in the flour in three stages, each time whisking until flour disappears before adding in more flour. Let rest at room temperature for 30 minutes and up to 3 hours.
2. When the prime rib roast is finished, spoon out 3 tablespoons of beef fat. Turn oven to 450F.
3. Stir 1 tablespoon of the beef fat into the batter.
4. In a muffin pan, fill each cup with 1/2 teaspoon of the remaining beef fat. When oven has reached temperature, place muffin pan with fat into oven for 3 minutes until smoking hot.
5. Carefully take out pan (careful! it's hot!) and pour batter into each cup, filling to 2/3 full. Immediately return to oven and bake for 20 minutes. Do not open oven door during baking, or the Yorkshire Puddings will collapse. Reduce heat to 350F and bake an additional 10 minutes until golden brown.
6. Remove from oven, pierce each Yorkshire Pudding with toothpick to allow steam to escape and prevent them from collapsing.