Instructions: To make the roast beef: Preheat oven to 450 degrees. For most predictable results, insert a meat thermometer into thickest part of beef, being careful not to let tip of thermometer touch any fat or bone. Place beef, fat side up, in large shallow roasting pan. (Its unnecessary to use a rack, since the rib bones form a natural rack.)

Roast beef undisturbed in middle of oven for 20 minutes. Reduce heat to 325 degrees and continue to roast, without basting, for about 90 minutes, or until beef is done to your taste (130 to 140 degrees for rare, 150 to 160 degrees for medium, and 160 to 170 degrees for well done; if not using a thermometer, begin timing roast after you reduce heat to 325 degrees, estimating 12 minutes per pound for rare beef, 15 minutes per pound for medium, and 20 minutes per pound for well done.)

Transfer roast to heated platter, drape loosely with foil and set aside in a warm place while pudding bakes.

To make the Yorkshire pudding: While beef is roasting, place eggs, salt, flour and milk in blender and mix at high speed for two or three seconds. Turn off machine, scrape down sides of jar and blend again for 40 seconds. (To mix by hand, whisk eggs and salt until frothy; then slowly add flour, beating constantly. Add milk in thin stream and beat until mixture is smooth and creamy.) Refrigerate for at least one hour.

After removing roast beef from oven, increase heat to 400 degrees. In a 10-by-15-inch roasting pan, heat two tablespoons of the beef drippings over a medium burner until the fat splutters. Briefly beat batter again and pour into pan. Bake in middle of the oven for 15 minutes; then reduce heat to 375 degrees and bake for 15 minutes longer, or until pudding has risen over top of pan and is crisp and brown. With sharp knife, divide pudding into portions and serve immediately.

Makes 6-8 servings.

Horseradish sauce
Makes about 1 cup

1/4 cup bottled horseradish, drained and squeezed dry in a kitchen towel
1 tablespoon white wine vinegar
1 teaspoon sugar
1/4 teaspoon dry English mustard
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 cup chilled heavy cream

In small bowl, stir horseradish, vinegar, sugar, mustard, salt and white pepper together until well blended. Beat cream with a whisk or electric mixer until stiff enough to form unwavering peaks on beater when it is lifted from bowl. Pour horseradish mixture over cream and, with rubber spatula, fold together lightly but thoroughly. Adjust seasoning.

This is traditionally served with roast beef. It is made from an eggy batter that cooks in the meat drippings after the roast has been removed from the oven, puffing into a souffla-like side dish. And like a souffla, it is best served immediately, so proper timing is important. The batter for the Yorkshire pudding may be prepared while the beef is roasting, but it must rest in the refrigerator for at least one hour before you bake it - another reason to plan your cooking schedule carefully.

The directions for making roast beef with Yorkshire pudding are followed by a recipe for horseradish sauce, which is the traditional accompaniment. The sauce is also good with smoked or grilled fish, especially salmon.

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