RIB ROAST WITH YORKSHIRE PUDDING

The Roast

6 to 8 lb. well trimmed beef rib roast,
small end, chime bone removed

6 large cloves garlic, crushed

1 1/2 tsp dried thyme leaves

1 tsp cracked black pepper

The Pudding

1 cup milk

2 eggs

3 tbs melted butter, divided

1 cup all purpose flour

2 tbs snipped fresh chives

1/4 tsp dried thyme leaves

1/4 tsp salt

For the Roast:
Heat oven to 350 deg.
Combine garlic, crushed thyme and pepper. Press evenly into roast
Roast in oven at 350 deg. for 2 1/4 to 2 1/2 hours for medium rare,
Roast 2 3/4 to 3 hours for medium.
Remove roast when thermometer registers 135 degrees for medium
rare,150 degrees for medium
Tent roast loosely with alumnum foil.
Let stand for 15 minutes.
For the Pudding
Combine flour, chives, thyme and salt in medium bowl. In second bowl
whisk milk with eggs. Gradually add milk and eggs to flour mixture,
beating until smooth.
Refrigerate up to one hour.
Spoon 1/2 teasspoon of melted butter into each of 12 medium muffin tins,
tipping pan to coat bottoms.
Increase oven temperature to 450 degrees immediately after removing
roast. Fill each muffin cup halfway with batter. Bake at 450 degrees 12 to
15 minutes or until puffed and golden. Serve immediately with roast.

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