Standing Rib Roast with Yorkshire Pudding

• standing rib roast
• 6 tablespoons rendered beef fat
• 1½ teaspoons kosher salt
• black pepper
• 4 egg
• 2 cups whole milk
• 280 g all-purpose flour

Preparation

1. Step 1

   3:00
   Place the roast on a cooling rack inside a quarter sheet pan and refrigerate for 4 to 5 days to dry the surface.
2. Step 2

   6:07
   Massage the roast with 2 tablespoons of rendered beef fat.
3. Step 3

   6:17
   Combine kosher salt and freshly ground black pepper, then pat the mixture onto the roast.
4. Step 4

   6:47
   Insert a thermometer into the eye muscle of the roast and place it in the bottom third of the oven.
5. Step 5 · 250°F / 121°C

   6:55
   Set the oven to 250 F and roast until the internal temperature reaches 118 F.
6. Step 6

   7:58
   Whisk together eggs, 1 1/2 teaspoons kosher salt, milk, and flour to make the batter, then store at room temperature.
7. Step 7

   8:52
   Remove the roast from the oven when it reaches 118 F and let it rest in a warm spot.
8. Step 8 · 400°F / 204°C
   Place a 12-inch cast iron skillet in the oven and increase the temperature to 400 F.
9. Step 9

   9:15
   Collect 4 tablespoons of drippings from under the roast and whisk them into the batter.
10. Step 10

    9:22
    Add the remaining 2 tablespoons of fat to the hot skillet, swirl to coat, and pour in the batter.
11. Step 11

    9:34
    Bake the Yorkshire pudding until puffy and brown, about 30 minutes.
12. Step 12 · 550°F / 288°C

    9:52
    Remove the pudding, increase the oven to its highest setting (550 F), and place the roast back in for 10 minutes to sear.