Standing Rib Roast with Yorkshire Pudding

Here's a great Christmas recipe from The Thomas Kinkade Cookbook, A Journey of Culinary Memories:

Standing Rib Roast with Yorkshire Pudding

Some of our favorite traditions began on our travels. On our first trip to England, I discovered Yorkshire pudding and our Christmases have never been the same! Each year, this hearty dish re-awakens memories of that wonderful adventure.

1 beef standing rib roast (8 lbs.)
1 teaspoon salt, plus more for seasoning
4 eggs
2 cups all-purpose flour
2 cups milk
1 teaspoon salt
Black pepper

Serves 12

1.) Preheat oven to 325 degrees F.
2.) Place roast, fat side up, in a shallow roasting pan and season with salt and pepper. Insert a meat thermometer, taking care to avoid touching bone. Roast, uncovered, until meat thermometer registers 140 degrees F for medium and 170 degrees F for well done, approximately 3 ¼ hours for rare, 4 hours for medium and 4 ¾ hours well done.
3.) Remove meat from the oven and increase oven temperature to 400 degrees F.
4.) Remove meat from pan, cover loosely with foil and reserve pan drippings; pour off ¼ cup of the pan drippings for the pudding.
5.) Divide the reserved pan drippings into two 9 x 9-inch baking pans. In a bowl beat together eggs, flour, milk, and 1 teaspoon salt until well mixed. Pour batter evenly into both pans and bake for 30 minutes. To serve, carve roast and serve with pudding and pan drippings.

And then just………enjoy!