Prime Rib & Yorkshire Pudding


Christmas Day this year meant shoveling a path out the side door and putting this fine rib roast on the Big Green Egg. This is an adaptation of Dr. BBQ’s simple and tasty Christmas Prime Rib recipe. This is also my first attempt at Yorkshire pudding. I told my dear wife that I just didn’t understand a savory pudding, she said, “You will after the first bite.”

Prime Rib

One 6 pound Hereford Beef boneless ribeye roast
3 tablespoons Worcestershire sauce
1 tablespoon steak seasoning (I used Penzeys English Prime Rib Rub)
Kosher salt and fresh-ground black pepper

Set your grill up for a 3 hour indirect cook over medium heat (350°F). On the Big Green Egg this means using about half a fire box full of lump charcoal, an inverted plate setter to diffuse the heat, and a trivet to set the pan on.

Wet the roast with the Worcestershire sauce, rubbing it all over. This adds nice flavor and color and gives your spices something to stick to. Season liberally with the steak seasoning, then coat it lightly with salt and pepper.

Put the roast fat side up side up on a rack set in a shallow roasting pan. Add about a cup of water to the pan to keep the juices from burning. Set the pan on the trivet, close the lid, and cook until the internal temp reaches 125°F deep in the center of the roast, about 2 hours.


Remove the roast to a carving board and tent loosely with foil. Let rest 20-30 minutes while you make the pudding.

Yorkshire Pudding

2 cups flour (I used Pamela’s Ultimate Baking & Pancake Mix)
1 1/2 teaspoons kosher salt
4 large eggs
2 cups whole milk
1/4 cup beef drippings

Preheat oven to 425°F.

Leave 1/4 cup of drippings in the roasting pan and place in the oven.

Put the flour, salt, eggs, and milk in a bowl and whisk together. Pour the batter into the hot roasting pan and bake for 20 to 30 minutes or until puffed and golden brown. While the pudding is cooking, carve the roast.


Serve the pudding with the roast and a bit of grated horseradish.

This was so good – salty and rich with just a little smoke – and so easy that I’m going to be hard pressed to ever order prime rib in a restaurant again.

2 thoughts on “Prime Rib & Yorkshire Pudding”

  1. I’m so glad to see your post! I have a prime rib in the fridge and want to cook it today – and now I know how!

  2. I haven’t been able to enjoy ribs, steak, bbq, or prime rib in restaurants for a few years. Damn you Big Green Egg! 🙂

    You rib roast looks phenomenal!

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