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 15 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 "10- to 14-pound, first-cut, boneless rib-eye roast."

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

A good rule of thumb is to plan for about 1/2 pound of boneless roast per person.

Q4: Why did my Yorkshire puddings come out flat?

There are three common culprits for a flat pudding: your batter was not rested (refrigerating it helps!), your pan and fat were not screaming hot before you added the batter, or you opened the oven door while they were baking.

Q5: What internal temperature should I aim for?

For a perfect, rosy-pink medium-rare, you should pull your roast from the oven when the internal temperature registers 120∘F to 130∘F. For medium, aim for 135∘F. Remember, the temperature will continue to rise by about 5 to 10 degrees as the roast rests.

Classic Prime Rib (with Foolproof Yorkshire Pudding!)

Prime Rib (with Foolproof Yorkshire Pudding!)

A classic and impressive recipe for a showstopper Prime Rib roast, perfect for a holiday centerpiece. The boneless rib-eye roast is coated in a fragrant, crust-forming rub made from crushed peppercorns, fresh herbs, and garlic. It’s cooked using a two-temperature method—starting at a very high heat to create a crust, then roasting low and slow until perfectly medium-rare. The meal is completed with a classic accompaniment: light, airy, and savory Yorkshire Puddings, which are baked in the hot, rendered beef drippings from the roast.

Author: Evelyn

Ingredients

For the Prime Rib:
1 (10-to-14-pound) boneless rib-eye roast
4 tablespoons tricolor peppercorns
3 sprigs fresh rosemary, leaves removed
3 sprigs fresh thyme, leaves removed
1/3 cup kosher salt
8 cloves garlic, minced
1/4 cup olive oil
For the Yorkshire Pudding:
5 large eggs
1 cup half-and-half
1 cup all-purpose flour
2 teaspoons kosher salt
Drippings from the prime rib

Instructions

Prepare the Roast: Preheat the oven to 500°F with a rack on the bottom position.
In a plastic bag, crush the peppercorns with a rolling pin. In a bowl, use your fingers to mix the crushed peppercorns, rosemary and thyme leaves, salt, and minced garlic.
Place the beef, fat-side up, on a rack in a roasting pan. Drizzle with olive oil and rub it in. Press the peppercorn-herb mixture all over the surface of the beef.
Roast the beef at 500°F for 45 minutes.
Reduce the oven temperature to 300°F and insert a meat thermometer into the roast. Continue to roast for an additional 1 hour 15 minutes to 1 hour 30 minutes, or until the thermometer registers 120°F to 135°F for medium-rare.
Remove the beef from the pan and let it rest for about 15 minutes before carving.
Make the Yorkshire Pudding: While the roast is resting, make the batter. In a bowl, whisk the eggs and half-and-half until combined. Sift the flour and 2 teaspoons of salt into the bowl and whisk until the batter is smooth. Refrigerate the batter.
After the beef is removed from the pan, increase the oven temperature to 450°F. Use a slotted spoon to remove the large herb and peppercorn pieces from the pan drippings.
Pour about 1/2 teaspoon of the hot drippings into each cup of a standard muffin pan. Place the pan in the hot oven for a couple of minutes, until the drippings are just about to smoke.
Carefully remove the pan from the oven and immediately fill the muffin cups about 1/2 to 2/3 full with the chilled batter.
Bake for 13 to 14 minutes, until the puddings have puffed up and are golden brown.
Serve the sliced prime rib with the warm Yorkshire puddings.

Notes

This is a showstopper main course, perfect for a special holiday dinner like Christmas.
The two-temperature roasting method—starting very high and then finishing low—is a key technique for developing a flavorful crust while ensuring a tender, perfectly cooked interior.
Resting the roast for 15 minutes before carving is crucial for the juices to redistribute, ensuring the meat is moist and tender.
For the best Yorkshire puddings, the batter should be cold and the beef drippings in the muffin pan must be smoking hot before the batter is added.

Find it online: https://cookupjoy.com/classic-prime-rib/