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Prime Rib with Cabernet-Vegetable Au Jus & Yorkshire Pudding with Chives

Kimmi Knippel (Sweet_Memories)


There's nothing like a perfectly cooked, flavorful roast prime rib to showcase the intensity & complexity of cabernet sauvignon; an excellent example of how fat helps coat the palate to protect against the tannin in red wine. This particular recipe calls for coating the roast with Dijon mustard & rosemary, two ingredients that are especially flattering to cabernet. A reduction sauce with cabernet & roasted vegetables help corral all the flavors into pleasing harmony. The soft, round mouth feel of merlot plays nicely off the prime rib as well.

This might be time consuming recipe, but is well worth it. It's a once a year treat for us, ususally Christmas. But this year, with Mom being as bad as she is...we don't know if she'll make it to Christmas - so we had her meal early & she just loved it!

★★★★★ 1 vote
4 as an Entree
45 Min
2 Hr 10 Min


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4 1/2 lb
prime rib roast of beef, trimmed & tied
6 clove
garlic, whole
1 Tbsp
dijon mustard
1 Tbsp
horseradish, prepared
1 3/4 Tbsp
rosemary, fresh
1 1/2 tsp
kosher salt
1/2 tsp
black pepper


1-2 large
onion, chopped
2 large
shallots, chopped
carrot, shredded
celery stalks, ends trimmed & chopped
6 oz
portobello mushrooms, chopped
1/4 c
olive oil, extra virgin
1 stick
butter, salted


1 c
all purpose flour
2 large
1 c
3 Tbsp
chives, minced
3/4 tsp
kosher salt
3 Tbsp
butter, salted, cut into cubes
2 Tbsp
vegetable oil


2 c
cabernet sauvignon
1 1/2 c
beef stock
salt and pepper, to taste
1 Tbsp
1 Tbsp
cold water

How to Make Prime Rib with Cabernet-Vegetable Au Jus & Yorkshire Pudding with Chives


  • 1Preheat oven to 450 degrees F.
  • 2Place roast, fat side up, on a roasting rack in a large, flameproof roasting pan.
  • 3Make 6 slits/cuts into various sections of the beef. Insert a whole clove of garlic into slits.
  • 4In a small bowl, mix together 1/2 Tbsp Dijon mustard, 1/2 tsp prepared horseradish, 3/4 Tbsp rosemary, salt & pepper with a whisk. Using a pastry brush, coat entire top of roast with this mixture. Place roast in lower part of the oven & roast for 20 minutes to seal outside coating.
  • 5While roast is cooking, place onion, shallots, carrots, celery & mushrooms in a large ovenproof baking dish & sprinkle with a little olive oil, butter, salt & pepper. After roast has cooked for 20 minutes, reduce heat to 350 degrees F, & place vegetables on a rack below the roast. Continue roasting both the beef & vegetables for 1 hour.
  • 6To make Yorkshire Pudding batter, in a food processor or blender, combine flour, eggs, milk, chives, salt & mix well so that mixture is smooth. Place in a small mixing bowl & refrigerate, covered, for at least 45 minutes.
  • 7Remove vegetables from the oven & reserve for au jus/gravy. Continue cooking the roast for another 10 minutes, until rare to medium-rare. Remove roast from the oven, place on a carving board & cover with foil for 30 minutes (it will continue to cook & increase in doneness). Set aside the roasting pan; DO NOT SOAK!
  • 8To make Yorkshire Pudding, while roast is resting under foil, preheat oven to 425 degrees F. Place butter & vegetable oil in a shallow baking dish & melt for 4 minutes. Immediately add chilled, whisked batter & bake for 20 minutes until pudding rises & becomes golden brown. Remove from oven, let cool 5 minutes & slice into pieces.
  • 9Place roasting pan on the stove over medium heat. Add wine & deglaze pan, simmering the wine & scraping up brown bits from the roast for 7 minutes, or until reduced by 1/2. Add the stock & stir in 1/2 Tbsp Dijon Mustard, 1/2 tsp horseradish, 1 Tbsp rosemary & reserved roasted vegetables. Reduce by 1/2.
  • 10Whisk together cornstarch & cold water. Add cornstarch mixture to wine/veggie mixture & season to taste. Keep warm until ready to serve.
  • 11To serve, slice beef into servings. Top with Cabernet-Vegetable Au Jus/Gravy. Serve pudding slices alongside the beef.

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