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Sunday High Calorie Dinner: Roasted Prime Rib with Yorkshire Pudding Recipe

Name: Sunday High Calorie Dinner: Roasted Prime Rib with Yorkshire Pudding Recipe
Total time: 160 min
Yield: 350 g
Ingredients: prime rib roast (bone-in) 6 lbs; large eggs 4 pieces; whole milk 1.25 cups; all-purpose flour 1 cup; beef fat (from roast or reserved) 0.5 cup; kosher salt 2 tbsp; fresh cracked black pepper 1.5 tbsp; fresh thyme 2 tsp; fresh rosemary 2 tsp; Dijon mustard 2 tsp

When Sunday dinner is an event, prime rib with Yorkshire pudding is the centerpiece. Rich, impressive, and a high calorie experience you remember.

Cook 160 min Difficulty HARD 1,050 kcal

#high protein #sunday dinner #roast #holiday main

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Ingredients

Main ingredients

prime rib roast (bone-in) 6 lbs
large eggs 4 pieces
whole milk 1.25 cups
all-purpose flour 1 cup
beef fat (from roast or reserved) 0.5 cup

Seasonings/Sauce

kosher salt 2 tbsp
fresh cracked black pepper 1.5 tbsp
fresh thyme 2 tsp
fresh rosemary 2 tsp
Dijon mustard 2 tsp

Nutrition summary

Carbohydrates 24 g 9%

Protein 50 g 19%

Fat 85 g 72%

Serving size 350g

Cooking steps

1

Preheat the oven to 450°F. Pat the prime rib roast dry, then rub generously with kosher salt, black pepper, Dijon mustard, thyme, and rosemary. Allow the roast to come to room temperature for about 45 minutes.
2

Place the seasoned roast on a roasting rack in a large roasting pan, fat side up. Roast uncovered at 450°F for 20 minutes to sear, then reduce heat to 325°F.
3

Continue roasting at 325°F until meat thermometer registers 120°F for rare (roughly 15 minutes per pound; about 2 to 2.5 hours for 6 lbs). Baste occasionally with pan drippings.
4

While the roast rests after cooking (at least 30 minutes, tented loosely with foil), increase oven to 450°F for Yorkshire pudding. Whisk eggs and milk until frothy, then sift in flour and a pinch of salt, whisking until smooth batter forms. Let rest for 15 minutes.
5

Pour beef fat into a 12-cup muffin tin (about 2 tsp per cup) and heat in oven until sizzling hot. Pour batter evenly into the cups and bake for 20–25 minutes without opening the oven until puddings are puffed and golden brown. Serve slices of prime rib with Yorkshire pudding hot from the oven.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The centerpiece of this dish is the bone-in prime rib roast, which delivers signature rich flavor, tenderness, and a dramatic Sunday table presence. The beef fat also plays a vital role in giving the Yorkshire pudding its airy, crisp texture.

Q. How important is heat control during roasting?

Proper heat control is crucial for prime rib: starting at a high temperature (450°F) forms a flavorful crust, then lowering to 325°F ensures even cooking and juice retention. A meat thermometer is essential to avoid overcooking—pull the roast at 120°F for rare, let rest to finish gently.

Q. How do I get Yorkshire pudding to rise perfectly?

For tall, crisp Yorkshire pudding, preheat the muffin tin and beef fat until sizzling hot before adding batter, and avoid opening the oven during baking. This rapid heat causes the batter to steam and puff up. Resting the batter also helps prevent dense texture.

Q. What is the calorie and macronutrient content per serving?

Each hearty serving is approximately 1050 kcal, with about 24g carbohydrates (9%), 50g protein (19%), and 85g fat (72%). This reflects both the richness of the prime rib and the indulgent Yorkshire pudding.

Q. Which ingredient gives the most flavor impact to the roast?

Besides the beef itself, the combination of Dijon mustard, rosemary, thyme, and plenty of salt and pepper in the seasoning crust brings out the depth and aromatic qualities of the prime rib, giving every slice plenty of savory character.

Sunday High Calorie Dinner: Roasted Prime Rib with Yorkshire Pudding Recipe

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