Instructions: Preheat oven to 350 . Mix above ingredients and coat top of prime rib evenly (under fat cap). Place beef roast (fat side up) on a rack in an open roasting roasting pan to catch juices. Roast in oven until meat thermometer reads five degrees below desired doneness; (135 for rare, 140 for medium rare, 155 for medium). Allow roast to stand for 15 to 20 minutes before slicing. During standing time, the temperature will continue to rise and reach the desired doneness. Slice to desired thickness and serve with au jus, mustard horseradish sauce and Yorkshire Pudding.

Yorkshire Pudding with Cheddar Cheese & Chives: Grease muffin tins thoroughly. Blend milk, oil and eggs together until well mixed. Add flour, salt and chives and blend until there are no lumps. However, do not over-mix. Fill muffin tins three-quarters full of batter. Sprinkle the cheese on top of batter. Place in cold oven and turn on to 450 . Bake for 25 minutes until popovers are puffed and lightly browned. Reduce heat to 350 and bake for another 20 minutes until crisp and firm. Serve as a side dish to prime rib.

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