Yorkshire Pudding Perfect with beef rib roast (bone in or boned). Rub rib roast with salt & pepper; top with parsley, onion rings, and celery leaves. Cook rib roast at 300 degrees for 20 to 25 minutes per pound. This gives you a rare to medium rare roast throughout. However, it may or may not give you enough fat to make gravy or Yorkshire pudding. Ask the butcher at the grocery store for fresh suet. About a pound to a pound and ½ should be plenty. In a separate pan, place suet in oven at about 400 degrees to “render” the fat. Doneness is when the suet is almost crisp, like bacon. This can be used for preparing the Yorkshire pudding while the finished roast is resting. Take the roast from the oven about half an hour before it is completely done. Internal heat will continue cooking the meat and redistributing the juices. If you carve the roast too soon, the red juices will be on the carving board, not in the meat. Raise the oven heat to 450 degrees. Beat together until well blended 2 eggs 1 cup milk Stir in 1 cup all purpose flour ½ teaspoon salt About 1 tablespoon fines herbs, oregano or Italian seasoning (optional) Beat until evenly blended but do not over beat. Pour some of the rendered fat into a pan 9” x 9” pan. Pour in the pudding batter, ½ inch deep. If you double the recipe use 9” x 13” pan. Bake in pre heated oven until puffed and brown (about 30 minutes). Cut in squares and serve. last updated 28 February, 2008