How to Make a Stunning Boneless Rib Roast with Yorkshire Pudding and Jus

[@nadnavlis240]

Do exactly as America's Test Kitchen says and you can pull off the most stunning food consistently. They break it all down with reasons why. I love this show for their straightforward approach that always brings consistent and tasty results.

[@anthonyb27]

Agreed, I've been watching them for years, on television and online, and they never fail with their recipes and tips.

[@berneicegarcia7834]

Simple and delicious recipes.

[@janinecox256]

You know it’s a good show when the original host leaves and the ensemble of chefs take over and each of them gets a chance to shine and the show rolls right along!

[@4ll1d0155m0k3w33d]

I would dare to say that the show has been even better without him.

[@Andy-vt7sl]

@@4ll1d0155m0k3w33dit has been

[@triryche3]

Imho he was an egotistical, obnoxious, snobbish, know-it-all! They're much better off without him!

[@docholliday4546]

​@@4ll1d0155m0k3w33dyou are sooooo wrong, so much better with him!

[@Cyrribrae]

Only a minute in, but I have to say. My favorite piece of the ribeye is not the eye, but the cap around the ribeye. More flavorful and delicious IMO. Dekkle? Maybe?

[@mydoglayla5045]

Cyrribrae. Oh yeah baby! Costco sells the cap but it is so expensive. (Like $22.00 lb)

[@richhansen8617]

It's called the Spinalis, many stores call it the ribeye cap or cap steak. The one they passed on had the larger spinalis.

[@annettelandreau3799]

The spinalis dorsalis! I'm with you - that is the tastiest cut of beef on the cow!

[@waymor2460]

Agree. I always look for a roast with the most cap meat. So tender.

[@tinytgothealthy]

And you’re not wrong. It’s referred to as a deckle too.

[@katebartolomei4358]

It's not every day I spend $100 on a piece of meat ... and I was terrified I would destroy it ... this recipe walked me through it and it was the most wonderful birthday dinner! Thank you, thank you ... it came out just as you said it would!! You guys give me such confidence!

[@kellywong4328]

Whenever I'm looking for a no fail delicious recipe, I come to americas test kitchen. You always make it easy to follow, and I always look forward to coming back. I especially love your programs, keep up the amazing job!

[@louisjamesburgdorfii1649]

To the both of you. I’m sure I’m not alone when I say, having you both in my kitchen makes me feel lucky. You guys rock. Happy New Year!🎉🎉🎉🎉🎉🎉🎉🎉🎉

[@BettyRubble01801]

Brava! THANK YOU for a recipe with an end sear on the stove top! I will be able to see what I'm doing. I have an older oven, and I am not at all certain it can get it to 450 degrees called for in an end sear in so many recipes, some even as high as 500 degrees. I am also grateful that the low and slow phase of this recipe is at 250--that's the lowest my oven goes. I love that ATK develops recipes for the average home cook with average appliances, that I don't need a six-burner chef's stove to get fabulous results. With some basic tools, like a $15 instant read thermometer, and a $6 oven thermometer (to regulate the oven temp itself), I, too, can be a hero.

[@jimchallender4616]

As always, Bridget Lancaster and Julia Davidson make preparing "Four Star Meals" look easy. I've wanted to prepare a Prime Rib dinner for years, now I'm going to Costco for one of their Boneless Prime Ribs. I've just enough time to buy one tomorrow and have it ready for New Years Day! Thanks for "Americas Test Kitchen's" great cooking videos and merry Christmas to All at Americas Test Kitchen.

[@davidcooke7744]

As a Brit couldn’t ask for anything better and as a Yorkshire man 👍

[@51Saffron]

Bridgette's husband is Scottish, and she has made quite a few of his fav recipes over the years. She loves fish and chips.

[@cynthiamichelle3753]

I made this entire meal for my family last night. It was all perfect plus I added creamed spinach. The Yorkshire pudding was new to me and OMG addicting. Don’t get nervous when you see the oil on top of your batter during the baking process, as it magically sorts itself out into a fluffy topping. I did skim the 6tbsp of drippings while the roast finish to expedite the process, instead of waiting until the roast was done. Thank you ATK!

[@porchcricket]

Question: how should home cooks adjust this for a bone-in version of the same 1st cut prime standing rib roast?

[@adedow1333]

@@porchcricket idk if you'll see this as I'm answering 2 years later, but I cut off my bones and use them as a roasting rack inside my roasting pan. Drippings, flavor and a treat for the cook!

[@BoringTroublemaker]

I cooked my first rib roast last year and followed Alton’s bone-in recipe which turned out absolutely perfect. This year I’m doing a boneless and I’m looking forward to trying this one. ATK recipes are always reliable and delicious. I can’t wait!

[@stevekjr9563]

Alton and ATK have very similar recipes for the Rib roast, to the point where you can combine elements of each one that you prefer.

[@BoringTroublemaker]

@@stevekjr9563 you’re right. I think there thing I really like about this one is the pan searing rather than broiling. My house will absolutely fill with smoke if I do it in the oven, but the boneless is there right side to do it in a pan.

[@stevekjr9563]

@@BoringTroublemaker I definitely understand the smoke consideration. At least from my own experience, pan searing creates just as much smoke as broiling in the oven. Good luck, and it will be delicious either way!

[@Chip57]

I can appreciate the dilemma of searing and the smoke created from it. I turn to my outdoor grill that has no problem reaching temps of 550, a simple removal of the top rack gives me enough space for my skillet or Dutch oven to complete that task.

[@BoringTroublemaker]

@@Chip57 also, I considered using my grill but we got snow and it was inaccessible 😒

[@42Drewdy]

I made this for Christmas and it was fabulous! It was an all day project but it was so worth it. The Yorkshire pudding was the perfect accompaniment. Will definitely do this again.

[@rodrigoescamilla9682]

I'm praying my rib roast cooks up as well as your's. It's what's for dinner on Christmas, love you folks at Cook's. Country.

[@williamrich7638]

At Christmas you can get Rib Roast on sale for about $5. a pound, (Normally $12.99) so make sure you stock up at Christmas. If you are just a couple or a single person, you can buy a big one, take it home and cut it up any way you want, freeze it, and have a great meal anytime.

[@carmijok1]

I don't think I've EVER seen a sale like that! Wherever can you find them? Most of the stores run out before Christmas.

[@shaheroselalji9890]

I missed the Christmas sale due to lock down. Perhaps on another occasion.

[@gordonmacqueen8694]

They also sometimes go on sale at Easter. I got one (bone-in) for $6 a pound, but it's definitely the second cut described in their video. Still quite good, though not as lovely as the first cut. You can cut the bone out yourself, before cooking, or just leave it in as I do and carve it off before serving. The meat around those bones is lovely and the bones themselves impart delicious flavor, as well as making a spectacular stock.

[@tinamariepayne7291]

@@carmijok1 Kroger just had them on sale just before Easter for $5.99/lb. that’s about 1/2 off regular pricing. I got a 4 bone cut for $25.64. Full price was $51.32. Just check your local grocery ads the week before special holidays and you can probably find them.

[@jimklemens5018]

Lucky grocery stores in Northern California currently have standing rib roasts with bone-in for $5.99 per pound. Safeway has them for $6.99 per pound if you add them to your special deals inside their app.

[@Cantinatollo1]

My wife and I bought our first ever prime rib. We wrapped the meat in a cheese cloth and its drying in the frig. We'll be using your recipe to cook the prime rib on Christmas day. Thank you for sharing!

[@Coachstradamus]

Wow really enjoyed listening to Bridget and Julia on this one! Keep that content coming ladies

[@Valtrach]

I just can't get over how clean that oven is!!! Great recipe, thank you.

[@sandman2001a]

Doesn't Everybody's oven look that clean? lol

[@Valtrach]

@@sandman2001a After a few hours, a lot of sweat and a foul stench in my home.... yeah! Lol!

[@TheGuntar]

...And once again it's that time of season. From my house to the ATK's house. Thank you. Merry Christmas. Once again, my wife and I will eat well Christmas eve.

[@dawndeany9645]

I watch this very day on my tv love watch you guys lot times

[@christianspain3015]

This is my new favorite cooking channel. I always learn something new from these ladies.

[@spencerbean2860]

I followed this recipe and it came out amazing the first time. back to do it again!

[@725renee]

Wonderful roast I have cancer got to try cook one for Thanksgiving thanks for your help love your show please keep me in your prayers

[@gensgreenmagic6871]

How are you now three years later? I hope you are well.

[@kimseymour8896]

Ya that made my mouth water looks so good thank for just having fun doing it. We have loved your show I have Learned a lot

[@Chip57]

Thanks Julia and Bridget, I cannot wait to try both recipes out this Christmas,tomorrow I’ll prep the roast and return to the fridge. I’ve recently found Cooks Country and America’s Test Kitchen through PBS and now on KZbin and have become a huge fan.

[@katherinesmith9985]

If you have a smart TV or roku you can get Pluto TV. They have an America's Test Kitchen Channel. All they play 24/7 is ATK and Cook's Country. It's awesome!

[@victoriasicilian4573]

I am making this for Christmas Dinner. First time for me making a prime rib roast like this. Your Yorkshire Pudding is the way my mother and grandmother made it. They were from Yorkshire in England so it looks authentic! Thanks and Merry Christmas!

[@Chip57]

Back in the late 60’s we had a family move across from us and they were from Birmingham,England. I became quick friends with their son and best buddies. His “Mums” Yorkshire pudding was like this too and that was the first time I’d had it and loved it.. I haven’t had any since unfortunately! I was looking for Prime Rib recipes and ATK is my go to, finding this recipe with the Yorkshire pudding was a perfect way for me to revisit a fav from years gone by. I made it yesterday and was utterly floored at how it brought me back to my friends house and his Mum’s Yorkshire pudding. Thanks for sharing

[@Chip57]

So, here it is December 26th,a day after my attempt at both of your recipes with complete success! The only difference was I had an 8.5lbs roast and removed it at 130-35 degrees as my household leans towards medium to medium well meats usually. It came out perfect… The “Yorkie” required a little longer cooking time at about an hour but both dishes were a complete hit for a wonderful dinner. Thank you Julia and Bridget/ATK for putting to rest the experience of cooking an investment 😉 with confidence. Next! The Scampi…

[@jaave001100]

These vids give me a lot of confidence in some of my purchasing decisions: "Hey, that's my whisk. Hey, that's my roasting pan! That's my frying pan! That's my pot! I'm using the same equipment they are!"

[@edkrstic6423]

I’ve been watching all of you for years. One of my all time favorites is the Salmon with Lays potato chips and dill. I have many more favorites . Thanks for helping me become a great cook.

[@Zefram0911]

I wish I could enjoy food on such a visceral level like these women. I watch these videos for their love of food and the process and tools of making it.

[@davidbeetham8481]

I like the way you show "all" the steps in cooking this roast, also a new way of making Yorkshire pudding. When I make my first one girls I will keep you both informed.

[@HansGustav2]

I stud mine with cloves of garlic, making a very small incision with my knife and then pushing the clove in. For me, the result is ALWAYS fabulous. I also prefer to have the ribs attached, but that's just me. It makes presentation more dramatic, I feel.

[@edwarddesoignie1396]

Hans, I prefer the ribs attached as a special treat. Agree with your use of garlic cloves to the recipe. Mmmmm. You and your loved ones stay healthy until this is over.

[@smitt76]

I made this for Mother’s Day and knocked everyone’s socks off. The kids felt like the “pudding” was a little misrepresented but the grownups loved it.

[@kk6yo]

YUMMY YUMMY FOR MY TUMMY,TUMMY, TUMMY :). The first cut , I have never heard of, thanks.

[@janiceickes740]

Thank you for the easy to follow recipe. With my favorite prime rib restaurant closed before the pandemic, and few good choices available now, it's about time I make it at home. I appreciate having these recipes online, as I can refer to it again. I always learn something new from your shows!

[@passiveagressive4983]

Janice Ickes so sorry that you are going through difficult times. God bless you🙏❤️

[@cheflynne1359]

I adore you two ladies and enjoy the straightforward approach to recipes …i can’t wait to make both for my family this Christmas !

[@rodmckenzie9089]

Great episode! Almost everyone I know makes Yorkshire pudding in muffin pans. I like Yorkshire pudding made in a flat pan lick my mother used to make.

[@ekr66]

My Mom made it in a flat pan too

[@maureenp7082]

Hi!! So glad found you!! Love you ladies! You're so helpful and knowledgable! Thank you!

[@JPBBQ]

OMG, that was absolutely beautiful. I love me a good Rib Roast, Great job.

[@barbaragauley2915]

Im going to try it never had and husband bought a rib roast boneless about three pounds so hope enough to make like yours. I think so. Looks Devine and so will mine i hope. Ty for sharing

[@robinchapman3290]

Loved this recipe, good job. I tried this recipe for Christmas...Mmmm good. 😋

[@applepiebetty]

Love, Love, Love this show and the perfect testing for the perfect meals. Doing this for New Years 2022. Happy New Years to everyone!

[@babybluemushu]

I'm trying my hand for the first time making a prime rib roast for Thanksgiving this year. I knew I had to come get a good recipe straight from the experts! I learned so much watching y'all on PBS for years! Thanx so much for teaching me how to cook! ♥

[@CM-lh6rx]

How did it go? I’m making my first one for Christmas,

[@snadramarburger]

Oh my goodness excellent video and recipe I'm going to follow 😋

[@timmyledoux6785]

I did it and it came out just like yours! It was delicious. Thank you.

[@cynthiawilliams737]

I make this every Christmas Day, but after watching this I am changing my recipe & I finally know how to make Yorkshire Pudding!

[@steve_redman]

When I think of a Yorkshire pudding I always see them as a popover. This is a good take on it. Going to have to give this a try soon. Only thing I would do differently is put some dried herbs on the roast like herb de Provence. Also definitely make some vegetable sides like green beans or asparagus, honey glazed carrots and sautéed mushrooms with onions

[@ginawiggles918]

Your house, Christmas Eve.

[@hollym5873]

Love these recipes ladies. thanks

[@robertcooney8831]

Merry Christmas 🎅 🎄 ❤️

[@chifylube]

Just made this for the first time and it was amazing!

[@gigidodson]

Best meal of life! Nothing beats a perfectly cooked rib roast. Expensive, but worth the dollar everytime. Its a great holiday meal. Last but not least Yorkshire pudding! To die for. With the beef of course, but also add some whipped cream and a sweet berry sauce and a magical dessert. Go full English and make clotted cream and if you can find golden syrup! So delicious.

[@jameslyons3320]

Perfect instructions and a perfect dinner! My thanks!

[@jdmxxx38]

Prime rib is my favorite and this effort just takes the prize.

[@marioromano6555]

Hi...Loved this Recipe...Thanks!

[@ChezJohn]

HI LADIES!! I can’t believe I found you guys. I used to watch BOTH shows back in the day, but when I got cable I lost you some how. Chef Bridget, and Chef Julia you two ROCK! I love your food and your recipes are easy to follow. I am your newest subscriber and I couldn’t be more excited. Thank you for this great recipe, and especially the Yorkshire pudding. Much love to you Chefs. (John From California)

[@tre45on76]

It comes on PBS on the weekends here in Maryland.

[@mellisapollom2241]

My mouth is watering! I love prime rib!

[@DavidHernandez-um1fd]

Great recipe!!! You guys are my favorite, we've been watching for years!!! Merry Christmas and Happy New Year to all of you!!!

[@williamjackson2084]

I CAN NOT WAIT TO TRY THESE IDEAS1

[@josephertz5786]

I love this and these ladies really good

[@xmlviking]

Gorgeous! SO good I'm trying that this year

[@johnmceachern2813]

Looks fabulous!

[@patmiller3075]

Hey Bridget, this recipe looks amazing. Of course, I would find this while sitting in a hotel room 500 miles from my kitchen. Can’t wait to try it! Hope you’re doing well. Pat Miller

[@dilapidatedcastillo500]

All my life I only remember having ham for Christmas. This Christmas I decided were going to have this. It kind of scares me since it's such an expensive roast. I just hope that mine turns out. I've followed Cooks Country recipes and they usually turn out great. I'm just hoping that I don't mess anything up because this is Christmas dinner. Fingers crossed. Btw, Happy Holidays everyone.

[@basunshine931]

This was fantastic. I am a good cook but never cooked a rib roast before. Do you have a printed version of this recipe?

[@rocoop2k]

Here it is! www.cookscountry.com/recipes/9318-boneless-rib-roast-with-yorkshire-pudding-and-jus?sqn=1wrrPT0eFJujBDsAUDHS0VHiHP4OzGc21y8zcLOkYlg%3D%0A

[@markrobinson1135]

These guys Cook's country they're the best they give you instructions and you know how to do the roast when you're done and the videos done great job ladies thank you and merry Christmas

[@Str8Razor451]

I cook my standing ribs roast on the BBQ...yeah the BBQ....No not like a hamburger....on the rotisserie..no not on a gas grill a weber charcoal grill. You know the 22.5 inch weber get the 150 dollar rotisserie and you will make a rib roast like you never had before. I always got prime rib at the restaurant on new years but after making it at home there is no competition. You can cook a 5 lb rib roast in 1.25 hrs to medium. This works so well I cook Thanksgiving turkey on the rotisserie too..comes out amazing.

[@jxtdenco6984]

Are there any high altitude adjustments on the yorkie? And... Most others tie the bone back onto the roast. Flavorwise, what do you lose by not tying the bone back on? I've never cooked a boneless standing rib roast.

[@donseymour5560]

Thank You for making me look like a pro on X-mas Eve. new sub...

[@Lordyosch]

As an Englishman in Yorkshire i must say that you made the batter too deep. Usually Yorkies are made in something like a muffin pan so they rise up like cups that you can fill with gravy. The beef looked ace though

[@knotsripol]

It’s actually easier to cook the roast at 250 because it doesn’t get overcooked as easily, and the meat is way more tender!

[@jjh2456]

I like that they do the reverse sear method for this.

[@billygilbert7911]

This looks amazing.

[@annschluchter2962]

Thanks, I want to jump right in the video and eat it!! Great info!

[@kellywong4328]

Forgot to mention, love your hawaiian mac salad. I could find that right recipe, it's what I get for not checking you guys first!

[@carminemg]

I'm drooling

[@bosoxhater2262]

You two look like you're having so much fun. Great recipe accompanied a side dish of banter. :o)

[@5150roc]

Thanks so much for a great and informative video.

[@paulbasilio2457]

that looks amazing I love the show I’ve made lotta of prime ribs never tried your way going to definitely have to try it have a great holiday

[@fish_fry7]

That looks really delicious. Thanks for the video, I'll try it.

[@jamesholt3614]

THESE GIRLS HAVE THE BEST PERSONALITY...!!!...I enjoy this show Much more NOW..!!...I GET THIS SHOW ON SUNDAYS...I ALLWAYS TRY TO WATCH....GIRLS...YOU HAVE MY ADMIRATION..!.. KEEP UP THE GOOD WORK..!!

[@dianelawrence1087]

Merry Christmas. I just subscribed

[@freddieelkins5736]

I watch your show every week love it I learn a lot I copy down receipts too. Have you ever thought about some receipts for "one" ?

[@jimklemens5018]

Receipts?

[@buddycat81]

i've had a crush on bridget for years....

[@mikelandreth7810]

Would love to know about the Slide Out Oven Racks. Are they an Add on or come stock with that Oven ? Thanks Love your shows.

[@rogercollins3]

our KitchenAid oven came with them standard Mike.

[@mikelandreth7810]

@@rogercollins3 would be a nice add-on I recently built all our Kitchen cabinets and all the lower ones have one drawer and instead of shelves. Pull outs.

[@redplanekat]

They have the same oven as mine. It’s the Wolf Pro double oven. The racks are amazing as is the entire oven.

[@bigaz72]

Wish me luck!!! My first time reverse searing and first time doing Yorkshire pudding. Color me nervous

[@CariMachet]

So hard

[@ekr66]

@@CariMachet it's really not at all hard,so much better than turkey, and all those sides

[@hawaiiancane1]

I cant wait to get started

[@traceylafontaine8893]

Top drooling recipe 😋

[@cindywetzig211]

Awesome recipes always! We use your prime rib method every year!

[@semco72057]

That roast does look great and it must be so delicious too and would be even better with mashed potatoes and cornbread. The Yorkshire pudding and jus looks nice also and would be nice with the roast. I have roasts many times while in the Air Force, but not the yorkshire pudding.

[@boomerlogic4861]

shared with all my friends love you guys

[@leesalt]

Give me back my bones!

[@daa4309]

LeeSalt, I said the same thing when my sister bought a boneless prime rib last week.😊

[@1982MCI]

LeeSalt they want to talk about flavor yet they cut away the most flavorful part of the roast, doesn’t make any sense to me but other than that it was a good video

[@tomgates316]

Much older ATK video showed them with a bone-in rib eye roast. Before roasting it, they cut the roast away from the bones by following right along the bones, seasoned all sides of the boneless roast, then tied it back to the bones. This allowed roast to be seasoned on entire exterior, but then still allowed for the bones to add their flavor as well. When done roasting, the kitchen twine was cut, bones set to the side (fight ensues for the bones) and the roast was then very easy to cut for slices. Thought was, too much damage to the roast to try and cut away the bones after roasting, much easier to just cut the twine and set them aside.

[@l4d2_ellis20]

@kommisar It was a SeriousEats video done by a former America's Test Kitchen Employee.

[@sjsmith801]

Uh, everyone knows the ribeye cap is the best cut on the entire cow, not the center ribeye. That "second cut" you demonstrated is much better than the first cut. More meat, less thick areas of fat, and way more ribeye cap.

[@marizensoul8410]

Thanks so much now I'm starving.

[@orchid1673]

LOVE ❤️ YOU 2 ,I'VE MADE 1 A FEW XMAS'S AGO IT WAS SUPERB READY FOR ANOTHER , LAST 1 HAD THE BONE 5 RIB, THAT'S ALOT OF MEAT, I WANT TO DO THE YORK SHIRE PUDDING THIS TIME . THANK FOR MAKING IT LOOK NOT SO INTIMIDATING I ALWAYS WATCH THE SHOW IT'S GREAT RECIPES AND TIPS HAPPY HOLIDAYS 🎄🎄🎄🎄🎄⛄⛄⛄

[@cathyburns750]

You guys!!! I'm drooling all the way into my shoes!!! Ohhhh that looks soooo good!!! Thanks for sharing!!! If I can ever afford to buy a rib roast like that I will surely cook it the way you did! But I must find that horseradish sauce recipe as well!!! 😄

[@rtz1902]

Made it low and slow....the tenderest prime rib ever..!!!!

[@marioromano6555]

Excellent Meal!!

[@vinnie1889]

Thank you , I’m going to make your recipe for a boneless prim rib as my signature dish for the holidays. I love the video, you’re beautiful and I’m motivated to cook what is fabulous and wonderful to eat ! Happy Holidays 🌲🌹

[@ackack612]

Question: given this is a low temp roast that comes out of the oven at 120* internal and then sits for an hour, give or take, what happens to the internal temp? Thx!

[@jimklemens5018]

It goes up.

[@ackack612]

@@jimklemens5018 ok, let's try again....meat comes out at 120* and sits for an hour. You're cooking and serving to a temp, what's that temp you waited an hour for to serve the rib?

[@jimklemens5018]

I would let it rest for about 30 minutes. The temperature should settle at around 125 to 128 degrees. If you let it rest longer, the temperature will start going down. The doneness will still be medium rare.

[@lovelybones8157]

Thank you for this video❤

[@debragrubbs4546]

Beautiful job wish I were there to taste!!💚💚

[@WhooAreYou]

How do you recommend modifying the bake time if it is bone-in?

[@jimklemens5018]

Add some time.

[@user-ke4kz3in9j]

Proper Sunday roast with puddings. Stunning