Yorkshire Pudding for Standing Rib Roast (Martha Stewart)

Now, my favorite, the pudding to be eaten with the Standing Rib Roast! This is absolutely delicious. Even my husband loved it!

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 2  cups all-purpose flour
• 1  teaspoon salt
• 6  large eggs
• 2 1⁄2 cups milk

Directions

1. Sift together flour and salt. Place in bowl; make a well, and place eggs in center.
2. Slowly whisk eggs into mixture until a paste forms. Gradually whisk in 1/2 cup milk. Gradually whisk in remaining milk. Cover with plastic; chill 4 hours-overnight.
3. When "Standing Rib Roast" is finished, set oven at 425 degrees. Deglaze pan, and pour 1/4 cup of the reserved pan drippings into roasting pan. Heat pan and drippings until very hot, 5 minutes.
4. Remove batter from refrigerator, and shake/whisk well; quickly pour into HOT pan. Cook until crisp and golden brown, 20-30 minutes.