Standing Rib Roast and Yorkshire Pudding

Christmas dinner was standing rib roast. I had no idea what it was when I ordered it, but it was a last choice when my supply house said that neither goose nor duck were available. Anyway, my trusty old Reader's Digest cookbook, of garage sale fame when I was 15, helped me out. "Roast the standing rib roast using the second method and serve with Yorkshire pudding." Ack! One of those British puddings again, which are not custard, as we Americans think of pudding. But, hey, I was up for trying something new, and I knew that on Christmas Day, no one would give me a hard time.
Anyway, I was told to rub dry mustard, salt and pepper into the beef and let it stand on the counter for an hour. The second method of roasting is to roast at 450F for 15 minutes, then turn the oven down to 350F for the balance of the time, 15 minutes per pound. Mine was a 16 pound roast, and it was pretty. However, my dearly beloved decided that I couldn't lift the pan out of the oven alone, so he hauled it out and cut it before I got a pretty picture of it. He hacked it into pretty good chunks (so much for attractive slices), so, sorry folks; my photos are not that attractive.
The Yorkshire Pudding was surprisingly easy and good. Although the recipe called for spreading the batter around the roast and cooking it, I just couldn't bring myself to do so. I also wasn't as knowledgeable as Peter, and didn't know I could put it in muffin tins, so I put it in a pretty oval shaped baker to cook. It tasted like an egg bread; try it sometime!

Yorkshire Pudding

1 cup flour
1/2 tsp salt
1 cup milk
2 eggs

Beat the eggs until they are thick and light in color. In a separate bowl, combine the flour and salt, and whisk the milk into them until smooth. Beat the milk & flour combination into the eggs, pour into the baking pan of your choice, and bake at 450F for 15 minutes, then reduce the temperature to 350F for 10 minutes, until the pudding is a lovely golden color. My Yorkshire Pudding is next to my chunk of beef on this plate; I'll certainly make it again the next time I make beef (but I probably won't cook it in the beef pan then, either; I can't have my food touching each other).
Hope you're all recovering well from your holiday!