YORKSHIRE PUDDING

1 cup all purpose flour (do not use self rising flour in this recipe.)
1 cup milk
2 eggs
1/2 tsp. salt

Thirty minutes before beef rib roast is done, mix all ingredients with hand beater, just until smooth.

Heat a 9x9x2-inch pan in the oven.

Remove the beef from the oven, spoon off drippings and add enough melted shortening or oil, if necessary, to measure 1/2 cup.

Increase oven temperature to 425F. Return beef to oven.

Place hot drippings in heated square pan; pour in pudding batter.

Bake ten minutes. Remove beef; continue baking pudding until deep golden brown, 25-30 minutes longer.

Cut pudding into squares, serve with beef and au jus gravy.