Prime Rib Dinner

With Yorkshire Pudding & Roasted Cauliflower by Chef Darrell Stewart


Cooking prime rib can be a bit intimidating, but with the right techniques and tools, it can be a delicious and impressive dish. Here’s a basic recipe to get you started.


Prime Rib Roast

  • 1 Prime Rib Roast (4 to 6 Pounds)
  • 2 tbsp Olive Oil
  • Salt & Black pepper
  • 4 Garlic Cloves, Minced
  • 2 tsp Dried Rosemary
  • 2 tsp Dried Thyme

Roasted Cauliflower

  • 1 Medium Head of cauliflower (a medium sized cauliflower
  • will make about 5-6 slices)
  • 1 Garlic Clove minced
  • 2 Tablespoons of Olive Oil
  • 1 Teaspoon of Italian Herbs or seasoning
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup of Gruyere Swiss or Cheddar cheese shredded.

Yorkshire Pudding

  • 1 Cup All-Purpose Flour
  • 2 Large Eggs
  • 1 Cup Whole Milk
  • Salt and Pepper, to taste
  • 2 tbsp Oil or Drippings from Roast



  • Take the prime rib out of the refrigerator and let it sit at
  • room temperature for 1 hour. This will help the meat cook
  • evenly.
  • Preheat your oven to 450°F.
  • Pat the prime rib dry with paper towels and rub it all over
  • with the olive oil.
  • Season the prime rib generously with salt and pepper.
  • In a small bowl, mix together the minced garlic, rosemary,
  • and thyme. Rub this mixture over the prime rib.
  • Place the prime rib, fat side up, in a roasting pan and roast it
  • in the oven for 15 minutes.
  • Reduce the oven temperature to 325°F and continue roasting
  • the prime rib until it reaches an internal temperature of
  • 120°F to 125°F for medium-rare, about 2 to 2 1/2 hours. Check
  • the temperature with a meat thermometer inserted into the
  • thickest part of the roast.
  • Remove the prime rib from the oven and let it rest for 15
  • minutes. This will allow the juices to redistribute throughout
  • the meat and make it easier to carve.
  • Carve the prime rib into thin slices and serve immediately.


  • Preheat oven to 400°F
  • Take out the bottom part of Cauliflower core
  • Slice cauliflower to an inch to inch quarter from top tobottom. Put cauliflower on baking sheet
  • Brush with olive oil and Italian herbs and garlic.
  • Cover with salt and peeper
  • Sprinkle of paprika for colour
  • Add Gruyère Swiss or cheddar cheese on top of cauliflower.
  • Roast it for about twenty minutes.
  • Chopped parsley for garnish.

Yorkshire Pudding

  • Preheat the oven to 425°F (220°C)
  • In a large bowl, whisk together the flour, eggs, and milk untilthe mixture is smooth and has no lumps.
  • Season the batter with salt and pepper
  • Pour the oil or drippings into a 12-cup muffin tin and place itin the oven to heat up for 5-7 minutes
  • Remove the muffin tin from the oven and quickly pour thebatter into the cups, filling each about two-thirds full.
  • Return the muffin tin to the oven and bake for 20 to 25minutes, or until the puddings are puffed up and goldenbrown.
  • Remove the muffin tin from the oven and let the puddingscool for a few minutes. Then, use a sharp knife to cut aroundthe edges of each pudding and gently remove them from themuffin tin
  • Serve the puddings hot, along side your roast beef or other main dish.
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