Boneless Rib Roast with Yorkshire Pudding and Jus
We wanted to bring these two classics together in one pan.
Why This Recipe Works
For an ultrajuicy, well-seasoned boneless rib roast, we salted the beef a day in advance and cooked it in a low 250-degree oven. To make a matching holiday-worthy Yorkshire pudding, we saved the fat trimmings from the roast and used them as a base to cook the pudding in. Preheating the pan and letting the batter rest resulted in a towering Yorkshire pudding with a custardy, moist interior and a contrasting, crunchy exterior.