serves 8–10

We favor roasting large cuts of meat at a low temperature; the gentle heat cooks them evenly throughout (which means beautifully rosy-pink slices of beef).

1 prime rib roast of beef, 8–12 pounds, tied between the ribs
Salt and pepper


Preheat the oven to 200°. Generously season the roast all over with salt and pepper. Heat a heavy skillet large enough to accommodate the roast and sear the meaty sides until they are nicely browned, 5–10 minutes.

Transfer the roast to a large roasting pan, rib side down, and roast in the oven until the internal temperature reaches 120° for rare, 130°–135° for medium-rare, or 140° for medium, 3–4½ hours. Transfer the roast beef to a carving board or a warm serving platter and let it rest for 30 minutes. Remove the string before carving.


makes 8

Traditionally, Yorkshire pudding is made right in the hot roasting pan with the pan drippings while the prime rib rests on a cutting board before slicing. But we like using popover molds or a muffin pan so that everyone gets a lovely crispy individual pudding.

1 cup flour
½ teaspoon salt
2 eggs, lightly beaten
1 cup whole milk
3–4 tablespoons roast beef pan drippings or melted butter


Whisk together the flour and salt in a medium bowl. Add the eggs and milk, whisking until the batter is well mixed (it’s okay if there are a few lumps). Cover and refrigerate the batter for at least 1 hour or as long as overnight.

Preheat the oven to 425°. Put a small spoonful of pan drippings or butter into each cup of an 8-cup popover or muffin pan and put the pan into the oven until it is hot. Give the batter a stir, then pour it into the hot cups, filling them no more than three-quarters full. Quickly return the pan to the oven and bake for 15 minutes. Reduce the heat to 350° and continue baking until puffed and browned, about 20 minutes (resist the urge to open the oven door and peek; the puddings will deflate). Tip the puddings out of the cups and poke their sides with a toothpick to let steam escape. Serve hot.


[ you can find this recipe in Canal House Cooking Volume N° 2, Fall & Holiday ]