Yorkshire Pudding For Standing Rib Roast (Martha Stewart) - cooking recipe

Ingredients

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

Preparation

Sift together flour and salt. Place in bowl; make a well, and place eggs in center.
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.
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.
Remove batter from refrigerator, and shake/whisk well; quickly pour into HOT pan. Cook until crisp and golden brown, 20-30 minutes.