Entree-Beef: Yorkshire Pudding with Roast Beef

From Jackie Schuler

Ingredients
1 cup all-purpose flour
½ teaspoon salt
1 cup milk
2 eggs

Directions
Thirty minutes before rib or boneless rib roast is done, prepare Yorkshire Pudding. Heat square pan, 9 x 9 x 2-inches, in oven. Remove roast from oven; spoon off drippings and ad melted shortening, if needed, to measure ½ cup.

Increase oven temperature to 425 degrees. Return roast to oven. Place hot drippings in heated square pan; pour in Yorkshire Pudding batter. Bake 10 minutes. Remove roast; continue baking pudding 25 to 30 minutes longer. Cut pudding into squares; serve with roast. 6-9 servings.

Note: Use this recipe with the Roast Prime Rib recipe.