Reviews (2) Add Rating & Review 91 Ratings 5 star values: 32 4 star values: 21 3 star values: 20 2 star values: 12 1 star values: 6 Martha Stewart Member Rating: 5 stars 12/26/2018 I really enjoyed the rub. Nice flavor with the addition of mustard. I cooked the roast for three hours to a desired temp of 130. Martha Stewart Member Rating: Unrated 12/23/2011 Hi! I don't have a review...I actually have a question. I was given a WONDERFUL rib roast for the holiday, but it's an EIGHT rib roast. Does anyone have any experience with this? Is the cooking time longer or is the temperature higher? I'm using this recipe, but would love to hear how to adjust it. I'd HATE to ruin such an amazing holiday gift. Any help that anyone can give me would be SO appreciated. Happy holidays everyone!
Back to Standing Rib Roast (Prime Rib) with Yorkshire Pudding All Reviews for Standing Rib Roast (Prime Rib) with Yorkshire Pudding - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 12 Rib Roast with Yorkshire Pudding
Ingredients Ingredient Checklist One 5-rib standing rib roast (10 to 12 pounds), sliced off the bone and tied back on at intervals between the rib bones (by the butcher) Scant 2 tablespoons coarse salt 1 1/2 tablespoons dry mustard 1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary Coarsely ground black pepper Yorkshire Pudding, for serving (optional)
Gallery Read the full recipe after the video.
Recipe Summary Servings: 12 Rib Roast with Yorkshire Pudding
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Rib Roast with Yorkshire Pudding
Rib Roast with Yorkshire Pudding
Ingredients
Ingredients
- One 5-rib standing rib roast (10 to 12 pounds), sliced off the bone and tied back on at intervals between the rib bones (by the butcher) Scant 2 tablespoons coarse salt 1 1/2 tablespoons dry mustard 1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary Coarsely ground black pepper Yorkshire Pudding, for serving (optional)
Directions
Season meat and bones of rib roast with salt. Rub mustard all over meat and sprinkle with rosemary and pepper. Place roast, rib-side down on a baking sheet. Transfer to refrigerator uncovered or loosely covered for 1 to 3 days; remove roast from refrigerator 3 hours prior to roasting.
Preheat oven to 450 degrees with a rack set in the bottom third.
Place roast rib-side down in a roasting pan just large enough to fit the roast (about 12 by 14 inches). Transfer roast to oven and position pan so that the bone ends are facing the oven door. Roast until outside begins to brown and sizzle, about 20 minutes.
Reduce oven temperature to 325. Do not open oven. Cook until an instant-read thermometer inserted into the thickest part of the roast reaches 110 to 115 for rare, 120 degrees for medium-rare, and 125 degrees for medium, about 1 1/2 hours. If meat has not reached desired degree of doneness, cook 10 to 15 minutes more. Once roast reaches 95 degrees, the temperature should rise 8 to 10 degrees more for every additional 10 minutes cooked.
Transfer roast to a carving board; let stand 25 to 40 minutes, loosely covered if desired. If you plan to make Yorkshire pudding, pour beef drippings into a glass measuring cup and set aside, along with the hot roasting pan. Cut strings and remove bones. Slice meat across the grain into 1/4- to 1/2-inch-thick slices and transfer to a warm serving platter. Pour any drippings from carving over meat and serve.
Reviews (2)
Add Rating & Review 91 Ratings 5 star values: 32 4 star values: 21 3 star values: 20 2 star values: 12 1 star values: 6
Martha Stewart Member Rating: 5 stars 12/26/2018 I really enjoyed the rub. Nice flavor with the addition of mustard. I cooked the roast for three hours to a desired temp of 130. Martha Stewart Member Rating: Unrated 12/23/2011 Hi! I don't have a review...I actually have a question. I was given a WONDERFUL rib roast for the holiday, but it's an EIGHT rib roast. Does anyone have any experience with this? Is the cooking time longer or is the temperature higher? I'm using this recipe, but would love to hear how to adjust it. I'd HATE to ruin such an amazing holiday gift. Any help that anyone can give me would be SO appreciated. Happy holidays everyone!
Reviews (2)
Add Rating & Review 91 Ratings 5 star values: 32 4 star values: 21 3 star values: 20 2 star values: 12 1 star values: 6
Add Rating & Review
91 Ratings 5 star values: 32 4 star values: 21 3 star values: 20 2 star values: 12 1 star values: 6
91 Ratings 5 star values: 32 4 star values: 21 3 star values: 20 2 star values: 12 1 star values: 6
91 Ratings 5 star values: 32 4 star values: 21 3 star values: 20 2 star values: 12 1 star values: 6
5 star values: 32 4 star values: 21 3 star values: 20 2 star values: 12 1 star values: 6
Martha Stewart Member Rating: 5 stars 12/26/2018 I really enjoyed the rub. Nice flavor with the addition of mustard. I cooked the roast for three hours to a desired temp of 130. Martha Stewart Member Rating: Unrated 12/23/2011 Hi! I don't have a review...I actually have a question. I was given a WONDERFUL rib roast for the holiday, but it's an EIGHT rib roast. Does anyone have any experience with this? Is the cooking time longer or is the temperature higher? I'm using this recipe, but would love to hear how to adjust it. I'd HATE to ruin such an amazing holiday gift. Any help that anyone can give me would be SO appreciated. Happy holidays everyone!Martha Stewart Member
Rating: 5 stars 12/26/2018
I really enjoyed the rub. Nice flavor with the addition of mustard. I cooked the roast for three hours to a desired temp of 130.
Rating: 5 stars
Rating: Unrated 12/23/2011
Hi! I don’t have a review…I actually have a question. I was given a WONDERFUL rib roast for the holiday, but it’s an EIGHT rib roast. Does anyone have any experience with this? Is the cooking time longer or is the temperature higher? I’m using this recipe, but would love to hear how to adjust it. I’d HATE to ruin such an amazing holiday gift. Any help that anyone can give me would be SO appreciated. Happy holidays everyone!
Rating: Unrated
All Reviews for Standing Rib Roast (Prime Rib) with Yorkshire Pudding
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Standing Rib Roast (Prime Rib) with Yorkshire Pudding
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
