There’s something about going to Ringside Steakhouse that just feels like a special occasion. Want to know how to bring that feeling to your home? Ringside’s Executive Chef Beau Carr is in the kitchen with Molly Riehl, teaching her how to make the perfect prime rib and Yorkshire pudding.
1 1/2 Quarts Milk
1 oz Kosher Salt
22 oz AP Flour, sifted
1 1/2 cups clarified butter
Yorkshire Pudding Procedure
Pre-heat your oven to 450°. In a stainless steel bowl, whisk eggs together, add milk and salt, whisk to combine. Add flour 1/4 at a time while whisking to incorporate into a smooth batter (tiny lumps are ok).
Add 2 Tablespoons of clarified butter to each of 12 compartments of an 8oz muffin pan. Place muffin pan on a sheet pan and place in the oven for 12 minutes until butter is very hot.
Remove muffin pan from oven and quickly add Yorkshire Pudding batter to each compartment, filling to the top of each one. Return Yorkshire Pudding to the oven for about 15 minutes, turning the pan every 5 minutes for equal browning.
When done, Yorkshire Puddings will have puffed up considerably and will be firm to the touch when tested in the middle. Allow puddings to cool slightly (they will deflate) remove from muffin tins and serve warm
Roasted Prime Rib of Beef Au Jus & Yorkshire Pudding
A 10-12 lb boneless prime rib roast, tail trimmed to ½ inch
2 cups Kosher salt
4 Tablespoons Black pepper
4 Tablespoons Granulated Garlic
4 Tablespoons Paprika
¼ cup carrots, diced medium
¼ cup celery, diced medium
½ cup onions, diced medium
2 garlic cloves, halved
½ teaspoon whole black peppercorns,
2 sprigs of thyme
1 bay leaf
5 parsley stems,
1 cup red wine
6 cups beef broth
Kosher Salt & Black Pepper to taste
Prime Rib Procedure
Combine Kosher Salt, Black Pepper, Garlic and Paprika, and generously rub onto prime rib. Allow roast to sit, uncovered in refrigerator overnight. Before roasting, allow prime rib to temper at room temperature for 2 hours.
Pre-heat your oven to 450° and brown the outside of your roast until you get nice caramelization. Remove roast to a deep roasting pan with a rack and add carrots, celery, onions, peppercorns, and garlic to the roasting pan. Reduce oven heat to 250° and cook the roast to an internal temperature of 110° (about 1 ½ to 2 hours. This internal temperature will give you mostly medium rare slices with a couple mediums on the ends and a rare or two in the middle).
Remove prime rib from roasting pan and allow it to rest in a warm place for 20 to 30 minutes.
To make your prime rib “Jus”, place roasting pan with vegetables on stovetop, deglaze pan with red wine and reduce by half. Transfer the contents of the roasting pan to a sauce pot and add beef broth and herbs.
Bring to a simmer and reduce liquid by 2 cups. Skim excess fat. Strain jus and season to taste with salt and pepper. Serve jus with your prime rib roast.