PRIME RIB ROAST/YORKSHIRE PUDDING

The first one I ever cooked I was so careful not to soil the copy of Martha Stewart living (Dec. 1996). Now we go right to the internet. I still have that issue. This is Martha's recipe. I've never cooked it any other way.

Serves 6 to 8
1. 1 three-rib prime roast, first cut, trimmed and tied
2. 1 tablespoon freshly ground black pepper
3. 2 tablespoons salt
4. 3 short ribs, tied
5. 1 1/2 cups dry red wine
Directions
1. Place oven rack on lower level. Preheat oven to 450 degrees. Rub roast all over with salt and pepper. Transfer to heavy 13-by-16-inch metal roasting pan. Arrange fat-side up. Place short ribs in pan.
2. Cook 20 minutes. Reduce oven temperature to 325 degrees, and continue cooking until an instant-read thermometer inserted in the thick end of roast (not touching a bone) reaches 115 degrees, about 1 hour and 25 minutes. If it hasn't, return it to oven; check temperature at 10-minute intervals.
3. Transfer roast to platter; set aside in warm spot for juices to collect. (As roast rests, temperature will increase about 10 degrees.) Do not tent, or crust will get soggy. The short ribs can be eaten as a snack, or reserved to make flavorful soups.
4. Pour fat and all dark drippings out of pan into a fat separator; set aside.
5. Place roasting pan over medium-high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan. Add the drippings that have settled to the bottom of the fat separator, making sure not to add the fat. Cook until reduced by half, 5 to 8 minutes. Place a fine sieve in a medium heatproof bowl. Pour juices into strainer. Using a wooden spoon, press down on solids to extract juices. Discard solids. Serve the juices warm with the prime rib.
YORKSHIRE PUDDING
6. 2 cups all-purpose flour
7. 1 teaspoon salt
8. 6 large eggs
9. 2 1/2 cups milk
10. Pan drippings from Prime Rib
Directions
1. Sift together flour and salt; set aside. In a medium bowl, whisk together eggs and milk. Add flour mixture, and whisk until combined. Cover with plastic; chill in the refrigerator for at least 4 hours, or overnight.
2. When prime rib has finished cooking, raise oven temperature to 425 degrees. After roasting pan has been deglazed, pour 1/4 cup reserved pan drippings back into pan. Heat pan and drippings on top of the stove until very hot, about 5 minutes. Remove batter from refrigerator, and shake or whisk well; quickly pour into hot roasting pan.
3. Bake until crisp and golden, 20 to 30 minutes. Serve warm with prime rib.