This is my favorite cut of meat. Treat it well, and it will melt in your mouth. Yum. I also like Yorkshire pudding, either cooked in the same pan or made into popovers.
CREDIT: IAMJEKOB
Prime rib is an extremely tender, unbelievably juicy cut of beef with a bold flavor that needs no dressing up. In fact, cooking prime rib is one of the easiest things you can do in the kitchen. Here’s all you need to know to make the perfect prime rib, along with tried and beloved prime rib recipes.
Yorkshire Pudding
Popovers were one of the first things I learned to make. I found a recipe in Seventeen Magazine (I must have been about 12) which was very simple: 1 cup of all purpose flour, 1 cup of milk, 1, egg and 1 tablespoon of oil. Add a dash of salt. Blend in the blender. Pour into popover pans which have a drizzle of cooking oil in each cup, that have been preheated in the oven at 425F (be careful). Fill about 1/2 full. Put in oven immediately. Bake for about 20-30 minutes, until the popovers are huge and golden brown. Do not open the door to check, look through the window. They collapse when you take them out of the oven, so be prepared to serve them immediately.
I have since improved on this recipe a bit. I use 2 eggs, 1/2 cup milk, 1/2 cup half and half or cream, a dash of salt, 1 cup of flour, and melted beef drippings or tallow. If I am making prime rib, I pour the batter into the bottom of the pan under the meat for the last 30 minutes or so of cooking. If I just want something decadent, I use a baking pan, perhaps an 8×8 (like for brownies), put the liquid fat in the bottom and bake at 400F until it rises and is golden brown. I have also been known to use an all-purpose pan (without the lid) and double the recipe if I plan to share my goodies.