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Submitted by: Donna Dye from London, OH
Originally shared on the web 03/04/2011

9 to 12-lb. rib roast
1-1/4 c. all-purpose flour, divided
1-3/4 t. salt, divided
pepper to taste
4 T. roast drippings
2 eggs
1 c. milk

Rub roast well with 1/4 cup flour, one teaspoon salt and pepper to taste, and place bone side down in a shallow roasting pan. Bake at 500 degrees and cook 15 minutes per rib. For example a 3-rib roast would bake 45 minutes, a 5-rib roast; one hour and 15 minutes; the oven will smoke. After cooking the designated time, turn off the oven and don’t open the door for 2 more hours. Cooking your prime rib this way will give you a rare roast with a crispy outside. If you want your roast medium, just add 15 minutes to the total roasting time. Prepare Yorkshire pudding by adding roast drippings to an 11"x7" baking pan. Place pan in a 450 degree oven while preparing batter. Blend together eggs, milk, remaining flour and remaining salt until well blended. Pour into baking pan and bake 25 to 30 minutes.