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              Roast With Yorkshire Pudding

• 6 to 8 lb. well-trimmed beef rib roast (2 to 4 ribs), small end, chine bone removed

Seasoning:

• 6 large cloves garlic, crushed

• 1 1/2 tsp. dried thyme leaves

• 1 tsp. cracked black pepper

1. Puddings: 1 c. milk 2 eggs 2 TBS. butter, melted, divided 1 c. all-purpose flour 2 TBS. snipped fresh chives 1/4 tsp. dried thyme leaves 1/4 tsp. salt

2. Heat oven to 350 degrees. Combine seasoning ingredients. Press evenly into surface of beef roast. Prepare roast as directed in Four Easy Steps (see above). Roast in 350 degree oven approximately 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium.

3. Meanwhile combine flour, chives, thyme and salt. In second bowl, whisk milk with eggs; gradually add to flour mixture, beating until smooth. (Refrigerate up to 1 hour, if desired.) Spoon 1/2 teaspoon melted butter into each of 12 medium muffin cups; tip pan to coat bottoms.

4. Remove roast when thermometer registers 135 degrees for medium rare, 150 degrees for medium. Tent and let stand as directed in Four Easy Steps (see above).

5. Immediately after removing roast, increase oven temperature to 450 degrees. Fill each muffin cup halfway with batter. Bake puddings in 450 degree oven 15 to 18 minutes or until puffed and golden. Carve roast into slices; season with salt. Serve immediately with puddings. Makes 8 to 12 servings.