Prime rib roast with Yorkshire pudding

Make your next prime rib Downton Abbey-style with this mouthwatering method from Mairlyn Smith.

Make your next prime rib dinner Downton Abbey-style with this mouthwatering method from Mairlyn Smith. Don’t forget the Yorkshire pudding — Mairlyn shared her grannie’s recipe.

Prime rib roast


  • 3.8 kg Prime Rib roast
  • Salt and pepper


Season roast with salt and pepper and place in shallow roasting pan without water and lid/cover. Insert an oven-safe meat thermometer into the centre of roast, avoiding fat or bone.

Oven-sear seasoned roast in preheated 450°F oven for 10 minutes.

Then reduce heat to 275°F; roast to desired doneness. I roasted until medium rare internal temp of 140°F. My roast took about 3.5 hours.

Remove from oven when 5°F below finished temperatures.

Cover loosely with foil and let rest at least 15 minutes until temperature rises by at least 5°F before carving into thin slices.

Serves 10 -12 people with leftovers!


Yorkshire pudding


  • 4 large eggs
  • 1 cup 1% milk
  • 1 cup all-purpose flour
  • ¼ tsp salt
  • 3 tbsp fat from the roast or canola oil


In a large bowl: whisk the eggs until fluffy.

Whisk in milk.

Then add flour and salt and whisk until smooth. Let rest for 30 minutes.

While roast is resting, turn oven to 450°F.

Pour 1 tsp of either oil or the fat from the roast into each muffin tin. Place in oven until the oil is hot.

Remove from oven and quickly pour approximately ¼ cup of the batter into each muffin tin.

Bake for 10 minutes then reduce temperature to 350°F and continue baking for 30-35 minutes or until the Yorkshires are puffy and cooked through.

Serve right away.

Professional Home Economist Tip: Don’t open the oven during the first 10 minutes or you will deflate the Yorkshires.

Courtesy Marilyn Smith