4 lb. rib roast
2 tbsp. oil
3/4 c. flour
1/2 tsp. salt
3/4 c. milk
1 tbsp. water
2 eggs

Preheat oven to 450 degrees.

Place the beef fat side up in a roasting pan and coat with oil. Cook for 1 1/4 to 1 1/2 hours, depending on how well done you like it. Baste frequently.

Meanwhile, prepare batter for Yorkshire pudding. Sift the flour and salt into a mixing bowl. Add milk and water gradually, beating with a wooden spoon. In a separate bowl, beat until bubbles rise to surface. Refrigerate in a pitcher for 1/2 hour.

When the meat is cooked, remove it from the pan and place it on a warm platter. Cover with foil and let stand before carving.

Reheat the batter and pour it quickly into the still hot cooking pan. Bake in the oven for 10 minutes at 450 degrees, then reduce the heat to 350 degrees and cook additional 15 minutes, until well risen and golden brown. Serve immediately.