Yorkshire-pudding batter must be very cold before baking. Make it a day ahead, and refrigerate.
- Servings: 8
Source: Martha Stewart Living, December/January 1996/1997
- 2 cups all-purpose flour
- 1 teaspoon salt
- 6 large eggs
- 2 1/2 cups milk
- Pan drippings from Prime Rib
Sift together flour and salt; set aside. In a medium bowl, whisk together eggs and milk. Add flour mixture, and whisk until combined. Cover with plastic; chill in the refrigerator for at least 4 hours, or overnight.
When prime rib has finished cooking, raise oven temperature to 425 degrees. After roasting pan has been deglazed, pour 1/4 cup reserved pan drippings back into pan. Heat pan and drippings on top of the stove until very hot, about 5 minutes. Remove batter from refrigerator, and shake or whisk well; quickly pour into hot roasting pan.
Bake until crisp and golden, 20 to 30 minutes. Serve warm with prime rib.