Roast Beef with Yorkshire Pudding

• 4 lb beef rib roast (bone-in)
• 5 clove garlic (sliced)
• 2 tbsp rosemary and thyme (fresh, chopped)
• 1 cup all-purpose flour (for Yorkshire pudding)
• 3 eggs (for Yorkshire pudding)
• 1 cup whole milk (for Yorkshire pudding)
• ¼ cup beef drippings or vegetable oil
• 2 tsp salt and pepper

How to Make It

1. 1

   Make slits in roast and stuff with garlic. Rub with herbs, salt, and pepper. Bring to room temperature 1 hour.

2. 2

   Roast at 450°F for 15 minutes, then reduce to 325°F. Cook to 130°F for medium-rare (about 1.5 hours). Rest 20 minutes.

3. 3

   For Yorkshire pudding: whisk flour, eggs, milk, and salt until smooth batter. Rest 30 minutes.

4. 4

   Heat muffin tin with drippings in oven at 450°F until smoking. Pour batter in quickly.

5. 5

   Bake 20-25 minutes until puffed and golden — do not open the oven.

6. 6

   Serve sliced beef with Yorkshire pudding and horseradish sauce.