In preparing beef for roasting, trim it carefully then skewer and tie it into shape. Rub the lean parts with drippings and rub the whole with salt, pepper and flour.

Place the standing or rolled rib roast fat side up in an open roasting pan. Then the roast will baste itself. Insert meat thermometer so that bulb reaches the center of the largest muscle, taking care that it does not rest on the fat or bone. Roast in a slow oven (300-350° F.) or, if a brown crust is wanted, start in hot oven ( 500° F.) for 20 minutes, then reduce to 300° F. until done as desired. The thermometer will read 140° F. for rare, 160° F. for medium, 170° F. for well done. The time per pound needed is 18-22 minutes for rare; 22-25 for medium and 27-30 for well done. For making gravy, see page 314.

Yorkshire Pudding -

1 cup flour

1/2 teaspoon salt

1 cup milk

2 eggs

Put flour, salt, milk and eggs together in a bowl. Beat well with a rotary egg-beater. Pour drippings to the depth of one inch into a shallow pan. Have the drippings hot and pour in the mixture quickly. Bake for one-half hour in a hot oven (400° -425° F.). The pudding may then be placed under the trivet that holds the roast beef and left for about fifteen minutes to catch the gravy that flows from the roast. If a trivet is not used, cut the pudding into squares and lay them around the roast in the pan. Serve the pudding with the beef.