Instructions: Heat oven to 325 degrees.

Place beef roast, fat side up, on rack in shallow roasting pan. Sprinkle with salt and pepper. Insert meat thermometer so tip is in center of thickest part of beef and does not touch bone or rest in fat. Do not add water.

Roast uncovered to desired degree of doneness: 135 degrees for rare, 23 to 25 minutes per pound; 155 degrees for medium, 27 to 30 minutes per pound. About 30 minutes before roast reaches desired temperature, prepare Yorkshire Pudding Batter. Heat square pan, 9 by 9 by 2 inches, or rectangular baking dish, 11 by 7 by 1 1/2 inches, in oven.

When roast reaches desired temperature, remove from oven. Increase oven temperature to 425 degrees. Transfer roast to warm platter; cover with aluminum foil. Pour 1/4 cup drippings from roasting pan; place drippings in heated square pan. Pour in pudding batter. Bake about 25 minutes or until puffed and golden brown. Cut into squares; serve with beef.

This recipe yields 6 servings.

Comments: Yorkshire Pudding is an English classic, similar to a popover. However, instead of baking in individual cups, Yorkshire Pudding is baked in a pan, nestled with the roast beef drippings. When puffed and golden, it is cut into squares and served with the roast beef.

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