Yorkshire pudding is a Prime Rib’s perfect starchy side dish. Ask any Yorkshire pudding fan and we will all tell you the beef, is secondary in most cases. Just give us the yorkiee with gravy and we are indulging with glee!
It has been in my experience that everyone swears by their tried and true recipe. Each person has perfected their egg to flour ratios and all have a signature technique to craft the end result. In this recipe, yes the ratio matters but technique is key.
The eggs need to be at room temperature. The water needs to be warm. The batter needs to rest for 2 hours, and the oven pan needs to sit on the upper middle rack of a very hot 450 degree oven to cook. Follow these steps and you should have a fail safe, huge, show stopping Yorkshire masterpiece.
Traditional Yorkshire Pudding