Yorkshire Pudding with Prime Rib

Place the roast on a flat surface, bone-side down in a roasting dish. Utilize a sharp blade to create 24 small openings all over the roast, approximately one inch deep. Fill each opening with a clove of garlic. Sprinkle the roast with 3/4 teaspoon of salt and black pepper to enhance flavor. Allow the roast to sit at room temperature for 2 hours prior to cooking, which will help to remove any chill and promote even cooking.

Concurrently, combine eggs, milk, and a pinch of salt in a medium-sized bowl until the mixture is well-combined. Gradually add flour to create a smooth batter, then cover and refrigerate for later use.

Preheat the oven to 450 degrees F (230 degrees C), which is necessary for cooking the roast. Roast the meat in the preheated oven for 30 minutes, then decrease the temperature to 350 degrees F (175 degrees C) and continue cooking until an instant-read thermometer inserted into the center of the meat reaches 140 degrees F (60 degrees C), approximately 1 hour.

Once the roast is cooked, remove it from the roasting dish and cover with aluminum foil to keep warm. Set aside while you prepare the Yorkshire puddings. Measure out 1/2 cup of beef fat from the roasting pan and divide it evenly among 12 muffin tins; discard any remaining fat, but save the roasting pan for making jus.

Place the muffin tins into the oven and increase the temperature to 425 degrees F (220 degrees C). Allow the muffin tins to preheat for 10 minutes, then fill them 3/4 full with the refrigerated batter and return to the oven. Bake until the puddings have risen tall and are golden brown, 20-25 minutes.

While the Yorkshire puddings are baking, place the roasting pan over medium-high heat on the stove. Stir in wine and bring to a simmer while scraping to dissolve any pan drippings; pour in beef stock and return to a simmer. Cook for 10 minutes, then strain the mixture and serve it with the roast and puddings.