DINNER TONIGHT: Prime rib and Yorkshire pudding

Foolproof Rib Roast

1 (5 lb.) standing beef rib roast

2 tsp. salt

1 tsp. ground black pepper

1 tsp. garlic powder

Allow roast to stand at room temperature for at least 1 hour.

Preheat oven to 375. Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.

Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do NOT open the door. Leave it in there for 3 hours.

Turn oven back on at 375 about 30 to 40 minutes before serving to reheat the roast. The internal temperature should be at least 145 degrees.

Remove from the oven and let rest for 10 minutes before carving into servings. Makes 6 servings.

Sky High Yorkshire Pudding

2 eggs

1 cup all-purpose flour

1 cup milk

2 Tbsp. vegetable oil

Preheat oven to 450.

In a large bowl, whisk together the eggs and milk until well blended. Whisk in the flour 1/2 cup at a time until frothy and well blended. Set aside.

Distribute the oil equally among 6 muffin cups. Place in the oven for 5 to 10 minutes, until smoking. Remove from the oven and quickly ladle batter into each cup.

Bake for 30 to 35 minutes. Serve immediately. Makes 6 servings.

Next week: Christmas side dishes.

For Christmas, make it quick, make it easy, but make it good. — Pam Griffin