Prime Rib Au Jus with Yorkshire Pudding Submitted by: Elissa Rated: 4 out of 5 by 7 members Prep Time: 20 Minutes Cook Time: 1 Hour 30 Minutes Ready In: 4 Hours 20 Minutes Yields: 6 servings "Classic bone-in prime rib au jus is a holiday favorite!" INGREDIENTS: 1 (5 pound) bone-in beef rib roast 8 cloves garlic, quartered 3/4 teaspoon salt freshly ground black pepper   2 cups eggs 2 cups milk 1 pinch salt 2 cups all-purpose flour 1/2 cup pan drippings from prime rib   1/2 cup white wine

2 cups beef stock DIRECTIONS: 1. Place the roast bone-side down in a roasting pan, and use a sharp paring knife to poke 24 small holes 1 inch deep all over the roast. Stuff each hole with a sliver of garlic. Sprinkle with 3/4 teaspoon salt, and LOTS of black pepper. Allow the roast to stand at room temperature for 2 hours. This will take the chill off and allow the meat to cook more evenly. 2. Meanwhile, beat together the eggs and milk with a pinch of salt until smooth. Stir in flour until smooth. Cover the Yorkshire pudding batter, and place in the refrigerator. 3. Preheat oven to 450 degrees F (230 degrees C). 4. Cook the roast in the preheated oven for 30 minutes, then lower the heat to 350 degrees F (175 degrees C), and continue roasting until a meat thermometer inserted in the center of the meat reaches 140 degrees F (60 degrees C), about 1 hour. 5. When the roast is done, remove it from the roasting pan, cover with aluminum foil, and let rest in a warm spot while you make the Yorkshire pudding. Measure out 1/2 cup of the beef fat, and divide among 12 muffin tins; pour off the remaining fat, but save the roasting pan to make the jus.

6. Place the grease-filled muffin tins into the oven, and turn the temperature up to 425 degrees F (220 degrees C). Let the muffin tins preheat for 10 minutes, then fill 3/4 full with the refrigerated batter, and return to the oven. Bake 20 to 25 minutes until the puddings have risen tall and are golden brown. 7. While the Yorkshire puddings are baking, place the roasting pan on the stove over medium-high heat. Stir in the wine, and bring to a simmer while scraping to dissolve the pan drippings; pour in the beef stock and return to a simmer. Cook 10 minutes, then strain and serve with the roast and puddings. ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 12/30/2008

Thanks to Wegman's ideas, here is what I made for supper tonight:

Pan-Seared Chicken with Roasted Sweet Red Pepper Sauce

• Currently 4.5/5 Stars.ERVES 4   ACTIVE TIME: 15 min    TOTAL TIME: 25 min 

4   (6 oz each) Wegmans Boneless, Skinless Chicken Breasts
Wegmans Pan Searing Flour
2   Tbsp Wegmans Pure Olive Oil
1   Tbsp Wegmans Basting Oil
Wegmans Butter
1   pkg (8 oz) Wegmans Roasted Sweet Red Pepper Sauce

You'll Need: Oven-proof pan

Preheat oven to 350 degrees.

1. Dust chicken with pan-searing flour; pat off excess. Heat olive oil in pan on MEDIUM-HIGH on stovetop until oil faintly smokes; add chicken. Turn over when chicken changes color one-quarter of way up and seared side has turned paper bag-brown, 3-4 min. Turn off stove. 
    
2. Place pan with chicken in oven.  Cook 12-15 min, until internal temperature of chicken reaches 160 degrees; check by inserting thermometer halfway into thickest part of chicken. 
   
3. Remove from oven; place pan with chicken on stovetop on MEDIUM. Add basting oil and butter; carefully swirl.  Baste with spoon, 1-3 min, until internal temp reaches 165 degrees. Add red pepper sauce;  heat through.

Vegetables: 1/4 cup(s)

Calories: 280

Nutrition Info: Each serving (1 chicken breast, 1/4 cup sauce) contains 280 calories, 6 g carbohydrate, (0 g fiber), 28 g protein, 16 g fat, (4 g saturated fat), 85 mg cholesterol, and 490 mg sodium.

I also made soup following the directions on the Butternut Squash Puree from Williams Sonoma-Yum Yum!! and a box of Rice-a-roni chicken rice...yeah--real gourmet, aye??

  Sorry I haven't posted in awhile! I need to put up my recipe for Prime rib with Yorkshire pudding that I made last week which was mighty yummy, if I may say so myself! I will put that in a different post so that they don't all run together here..