Q1: What is the absolute, number one secret to a juicy, not dry, prime rib?

The two most important secrets are to not overcook it and to let it rest. Using an instant-read thermometer to pull the roast from the oven when it reaches the correct temperature and then letting it rest for at least 20 minutes are the non-negotiable keys that will guarantee an incredibly juicy and tender result.

Q2: How do I order a prime rib from my butcher?

Simply call your local, high-quality butcher a week or two in advance and ask to order a "seven-bone, first-cut, standing rib roast." For the easiest carving, you can also ask them to "cut the bones off and tie them back on."

Q3: How much prime rib do I need per person?

A good rule of thumb is to plan for about one rib for every two people, which equates to about 1/2 to 3/4 of a pound of bone-in roast per person.

Q4: Why did my Yorkshire pudding come out flat?

There are three common culprits for a flat pudding: your batter was not rested (this recipe's method of refrigerating it is fantastic!), your pan and fat were not screaming hot before you added the batter, or you opened the oven door while it was baking.

Q5: What internal temperature should I aim for?

For a perfect, rosy-pink medium-rare, you should aim for a final temperature of $135^{\circ}F$. For medium, aim for $140^{\circ}F$. Remember, the temperature will continue to rise by about 5 to 10 degrees as the roast rests.

Prime Rib (with Foolproof Yorkshire Pudding!)

Holiday Prime Rib (with Foolproof Yorkshire Pudding!)

A classic and impressive recipe for a showstopper holiday meal: a Roast Prime Rib of Beef served with traditional Yorkshire Pudding. The large, 7-bone prime rib roast is coated in a pungent paste of Dijon and grainy mustards mixed with four types of cracked peppercorns, then refrigerated overnight. It is slow-roasted to a perfect medium-rare. The meal is completed with light, airy, and savory Yorkshire Puddings, which are made from a simple batter and baked in the hot, rendered beef drippings from the roast.

Author: Grace

Ingredients

For the Prime Rib:
One 14- to 16-pound, 7-bone whole prime rib roast
1/4 cup smooth Dijon mustard
1/4 cup grainy mustard
1 tablespoon each of whole white, black, green, and Sichuan peppercorns
Kosher salt
For the Yorkshire Pudding:
1 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
3 eggs, at room temperature
3/4 cup warm water
3/4 cup warm milk
1/2 cup unsalted butter, melted, plus extra for greasing

Instructions

Prepare the Prime Rib (Day Before): In a medium bowl, combine the mustards and all the peppercorns to form a paste.
Place the prime rib in a roasting pan, fat-side up, and spread the peppercorn paste over the entire top surface. Cover and refrigerate overnight.
Make the Yorkshire Pudding Batter: In a medium bowl, combine the flour and salt. Whisk in the eggs one by one, and then whisk in the warm water. Cover and refrigerate the batter.
Roast the Prime Rib: About 30 minutes before cooking, remove the prime rib from the refrigerator to let it come to room temperature. Preheat the oven to 350°F.
Season the roast with salt. Place the meat in the center of the oven and roast for 12 to 15 minutes per pound (about 2.5 to 3 hours total), until an instant-read thermometer inserted into the center registers 135°F for medium-rare.
When the roast is nearly finished, remove the Yorkshire pudding batter from the refrigerator to let it come closer to room temperature.
Remove the roast from the oven, transfer it to a cutting board, and let it rest for at least 20 minutes before carving. Reserve the pan drippings.
Bake the Yorkshire Pudding: Increase the oven temperature to 400°F. Place a 9-inch round baking dish in the oven to get hot.
Whisk the warm milk and some of the melted butter into the prepared batter.
Carefully remove the hot baking dish from the oven, add the remaining melted butter, and quickly pour the batter over it.
Bake for 30 minutes, until the pudding is golden brown and puffy.
Cut the Yorkshire pudding into wedges and serve immediately with slices of the prime rib and some of the pan drippings.

Notes

This is a showstopper main course that is perfect for a special holiday dinner like Christmas. It requires significant advance preparation with the overnight marination.
Letting the roast come to room temperature before cooking and resting it for at least 20 minutes after cooking are crucial steps for an evenly cooked and juicy result.
For the best Yorkshire pudding, the batter should be at room temperature and the baking dish and fat must be very hot before the batter is added.

Find it online: https://www.eatswithsoul.com/prime-rib/