A one-two punch for a celebratory meal, adapted from the New York Times.  The prime rib roast is a luxurious, but ultimately very simple, meal to make for a special occasion or a holiday.  But the thing that really takes it to the next level is using the fat drippings from the roast to make Yorkshire pudding, and then serving both at the same time.  Yorkshire pudding is a lot easier to make than you would think, and if you prep the ingredients and tin while the prime rib cooks, and then bake the pudding while the roast is resting, it all comes together perfectly.

• 1 3-4 rib roast of beef, approximately 8-10 lbs
• 2 tbsp unsalted butter, at room temperature
• 1/4 c all purpose flour
• 2 tbsp freshly ground black pepper
• 2 tbsp kosher salt

1. 2-3 hours before cooking, remove roast from the refrigerator and allow to come to room temperature.
2. Preheat oven to 450.
3. Rub butter on the cut ends of the roast.
4. In a small bowl, combine flour, salt, and pepper together. Massage the mixture all over the roast.
5. Set the roast, rib side down, in a shallow roasting pan and place in the oven. Roast for  20-30 minutes, until the roast is nicely darkened. Reduce oven to 350 and continue to roast, basting every 15-20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium rare) on an instant read thermometer.
6. Remove to a cutting board and let rest for 20 minutes before removing from the bone entirely and then carving into thin slices, or carving into huge bone-in slabs.

• 3/4 c all purpose flour
• 3/4 c whole milk
• 3 large eggs
• 3/4 tsp kosher salt
• Approx. 1/4 c rendered beef fat, olive oil, or melted butter (preferably the rendered fat from the rib roast!)

1. 25-30 minutes before you pull the rib roast out of the oven, whisk together eggs, milk, flour, and salt in a medium bowl or a large liquid measuring cup. Do not overmix. Allow the batter to rest.
2. After taking the rib roast out to rest, increase the oven to 400 degrees.
3. Right after the roast comes out of the oven, add a teaspoon of fat to each cup of a 12 cup muffin tin and transfer to the oven to heat, about 5-7 minutes. Once hot, divide batter equally to fill the cups about halfway, and return the muffin tin for 10-12 minutes, or until the puddings are golden brown and crisp. Ideally, the Yorkshire puddings will be done baking at exactly the time that the rib roast is done resting.  Serve immediately.