I had to look up Yorkshire pudding, looks like it would go well with the prime rib. I was thinking, who eats pudding with a prime rib. Learned something new today.
Most restaurants that serve prime rib on their menu will serve it with Yorkshire pudding. It's almost sacrilegious not too
. I don't make them very often at home since it's just my wife and I, but here's the recipe I learned when I was working in the restaurants,
- 4 eggs
- 1 cup milk (approximately)
- 1 pinch salt
- 1 cup flour (approximately)
- 2 tablespoons lard (or beef dripping or vegetable oil)
- 2 tablespoons water (cold)
Step 1 Preheat the oven to 450 F
Step 2 Crack the eggs into a bowl. Note the measurement (it should be around 1 cup). Measure out the same amount of flour as the eggs and set aside. Measure out an amount of milk equal to the eggs and add to the bowl with the eggs.
Step 3 add the pinch of salt. Whisk thoroughly with an electric hand beater or do it by hand using a whisk. Let stand for 10 minutes.
Step 4 Slowly add the flour into the milk and egg mixture, again using an electric hand beater or by hand with a whisk to create a lump-free batter. Let the batter rest in the kitchen for a minimum of 30 minutes, longer if possible (
I like to make the batter and let it sit over night. They fluff up better)
Step 5 Put 1/2 teaspoon vegetable oil into each opening in a 12-hole muffin tin. Place in the hot oven until the fat is smoking.
Step 6 Add 2 tablespoons of cold water to the batter and give it another good whisk. Fill the openings in tin 1/3 full with batter and return quickly to the oven. (
I don't use water for this part. I was taught to cover the bottom of a sauce pan with red wine, bring it to a boil, which will cook off the alcohol, but the flavor remains, then add beef stock along with a standard mirepoix, {carrots, celery and onion} seasoned with a little fresh garlic, thyme and rosemary in a cheese cloth bag and then bring it to a boil again for 30 minutes. Once it's boiled for 30 minutes remove from heat and let cool. I do this usually the day before so it gets more of the flavors infused into the stock as it cools and sits over night.)
Step 7 Bake approximately 20 minutes or until golden brown, puffed, and crisp. IF you have left over batter, you can either make more by repeating steps 5 and 6 or you can just get rid of it.
This was the simple recipe I was taught. Of course since we were doing it in a restaurant, it was an every day thing and we at minimum quadrupled it to ensure we had enough for the day. We served a lot of prime rib with yorkies back in those days.