4 pound Rib roast
2 tablespoons oil

Preheat oven to 450°F. Place the beef fat side up in the roasting pan and coat with oil. If you like your beef rare, it should cook for 1 1/4 hours and the meat thermometer should register between 130°F and 140°F. If you prefer it medium to well done, it should cook for 1 1/2 hours and a meat thermometer should register between 150°F and 160°F. Baste the meat frequently while it is cooking.

Meanwhile, prepare the batter for the Yorkshire Pudding.

YORKSHIRE PUDDING:

3/4 cup flour
1/2 teaspoon salt
3/4 cup milk
1 tablespoon milk
2 eggs

Sift flour and salt into a mixing bowl. Make a well in the center and add milk and the water gradually, beating well after each addition with a wooden spoon.

In a separate bowl, beat the eggs until fluffy. Add them to the flour mixture. Beat until bubbles rise to the surface. Pour the batter in a pitcher and refrigerate for 1/2 hour.

When the meat is cooked, remove it.

Reheat the batter and pour it quickly into the still hot cooking pan.

Bake it in the oven for 10 minutes at 450°F. Then reduce the heat to 350°F and cook it an additional 15 minutes, until it is well risen and has turned a golden brown. (Do NOT open the oven door while it is cooking.) Serve immediately.