ROAST BEEF AND YORKSHIRE PUDDING
Roast beef (4 lb. rib roast)
2 tbsp. oil
YORKSHIRE PUDDING:
3/4 c. flour
1/2 tsp. salt
3/4 c. milk
1 tbsp. water
2 eggs
Preheat oven to 450 degrees. Place the beef fat side up in a roasting pan and coat with oil. If you like rare beef, it should roast for about 1 1/4 hours, and meat thermometer read between 130-140 degrees. If you like it medium to well done, cook 1 1/2 hours and meat thermometer should read 150-160 degrees. Baste the meat frequently while it is cooking.
Meanwhile, prepare batter for the Yorkshire pudding. Sift the flour and salt in a mixing bowl. Make a well in the center and add the milk and water gradually, beating with a wooden spoon.
In a separate bowl, beat the eggs until fluffy. Add them to the flour mixture. Beat until bubbles rise to the surface. Pour the batter into a pitcher and refrigerate it for 1/2 hour.
When the meat is cooked, remove it from the pan and place it on a warm platter. Cover with aluminum foil and let stand for 25 minutes before carving. Beat the batter again and pour it quickly into the still hot cooking pan. Bake in oven for 10 minutes at 450 degrees. Then reduce heat to 350 degrees and cook for an additional 15 minutes until it is well risen and has turned a golden brown. (Do not open the oven door while it is cooking). Serve immediately from the pan in which it has been cooked.