FOAS - I will be honest here... if those mushrooms should happen to spill on the Yorkshire Pudding, I can't be held responsible for the reactions of your guests. Around here it would be rated NC-17 LOL!

Anyway, I do make "Jus" to go with Rib Roast... here is what I do:

For Jus
2 cups beef broth
1 small fresh rosemary sprig
1 small fresh thyme sprig
1 garlic clove, smashed

Make jus: Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.

Put slices from roast and serve with jus.

It's enough starch for us. We rarely have two starches at a meal unless it's pasta served with garlic bread. I do know that a lot of people will routinely serve potato plus bread, but I'd rather have another veg instead. Would you normally serve rolls plus potato? I guess that's a personal preference.

We are serving YP with our prime rib, plus the mushrooms, spinach casserole or green beans, and orange carrots.

Be prepared to become addicted to yorkshire pudding. It is so rich that a gravy or jus isn't necessary, at least for me. But I usually make potatoes too. Probably Au Gratin that can be assembled a bit ahead of time and put into the oven an hour or so before dinner. I think some taters would be good to have as an option in case somebody is silly enough to not like yorkshire pudding (gasp!)!

Duane

"an option in case somebody is silly enough to not like yorkshire pudding"

And you'll never invite that person back to your table, right? ;-o

Two Yorkshires each is plenty of starch but I admit I also do potatoes, usually mashed. I don't need too, I just want to 'cause I love mashed potatoes with gravy and prime rib and Yorkshires LOL

Au jus or gravy is a must for half my family the other half, including me wants butter salt and pepper on my Yorkshires.

Sounds like a lovely meal.

Ok....we are doing Standing rib Christmas Eve....
Who has the best recipe for Yorkshire pudding....?

Here is Ann T's. It's great and although I've never measured it out I bet it's close to my Nana's which is equal amounts milk, flour and lightly beaten eggs with a pinch of salt.

Yorkshire Pudding (Ann T's)

3 large eggs
1/2 Tsp kosher salt
1 Cup all-purpose flour
1 Cup cool milk
1/8 Cup fat reserved from roast

Put the eggs in a large bowl and beat for 1 minute. Add salt. Alternating the flour and milk add to the eggs. Beat only until blended.

Cover and refrigerate. Pour reserved fat into hot tins place in a 450 oven for 2 to 4 minutes. Pour cold batter into the pan

I would serve another starch because Yorkshire puddings are like the bread part of a meal so I would want a little more variety. Some potato or barley dish would be my choice.

Crispy roast potatoes would be considered essential in England with roast beef and Yorkshire pudding. Real Yorkshire pudding is measured by volume. You use the same volume of flour, eggs and milk - don't count the eggs because they vary in size too much.

Yorkshire Puddings are the cherry on the top of a prime rib or roast beef dinner, but they do not replace potatoes. I can't imagine a Prime Rib dinner without potatoes, whether mashed or roasted or Parisienne.

You also need au jus or a light beef gravy.

If you decide to go with roasted, make sure you par boil the russet potatoes first, drain and put them back in the pot and back over the burner, shake and rough up the surface before tossing in the roasting pan. This gives the roasted potato that wonderful crust on the outside and a soft and fluffy inside.