Cooking times and temperatures

[robandeye]

Hi, This is my first time here and I have a big question. I am planning on making prime rib for Christmas dinner, and would also like to make yorkshire pudding and scalloped potatoes, as well as a recipe I found for caramelized shallots. All the recipes seem fairly straightforward, but the problem I'm having is that every recipe calls for a different oven temperature. I only have 1 oven. Can anyone help me figure out how to adjust times and temperatures so that all my food can actually come out at about the same time? Thanks

[kuan]

Scalloped potatoes can be premade and reheated.

Use popover pans for the yorkshire pudding.

Cook your prime rib first. 1 hour BEFORE the rib is done put in your scalloped potatoes.

While the rib is cooking, mix up your stuff for the yorkshire pudding.

10 minutes before the rib is done, put your popover pans in the oven.

Once the rib is out to rest, immediately turn up the oven, save some beef fat and get it ready.

Once the oven is heated to 425F, remove the popover pan from the oven and spoon your drippings in the pan. Pour batter in and put in oven.

When the popovers are ready pull them out of the oven. Put the scalloped potatoes back in the oven to reheat.

Carve the rib and hand out the yorkshire pudding.

Pull the potatoes out of the oven. As soon as the pudding is passed around, pass around the potatoes.

[robandeye]

Thank you so much for your reply. My family will really appreciate it on Christmas. Happy Holidays!

[Anneke]

Kuan is the best.
:P