Yorkshire Pudding

• 5 large eggs
• 1 cup half-and-half
• 1 cup all-purpose flour
• Kosher salt
• Drippings from the prime rib

1. Make the batter before removing the prime rib from the oven: Combine the eggs and half-and-half in a bowl and whisk until they're totally combined.
2. Throw the flour and 2 teaspoons salt into a sifter and sift them straight into the bowl.
3. Whisk until it's nice and smooth, then refrigerate until the prime rib is ready.
4. After the beef is removed from the pan, increase the oven temperature to 450 degrees F. Use a slotted spoon to remove the peppercorns, herbs and excess salt from the drippings.
5. Pour the remaining drippings into a separate container.
6. They should be speckled and lovely!
7. Pour a small amount (about 1/2 teaspoon or so) of the drippings into each cup of a standard muffin pan and place the pan in the hot oven for a couple of minutes, or until just before the drippings begin to smoke.
8. Carefully remove the pan from the oven and immediately fill the muffin cups about 1/2 to 2/3 full.
9. Bake 13 to 14 minutes, or until they've "popped" about as much as they can pop.
10. Serve them in a basket with a pretty napkin right next to the prime rib.
11. Photograph by Con Poulos

eggs, flour, kosher salt, prime

Taken from www.foodnetwork.com/recipes/ree-drummond/yorkshire-pudding.html (may not work)