6-8 lb. standing rib beef roast (2-3 ribs)
Salt and pepper

CREAMY HORSERADISH SAUCE:

1 c. sour cream
3 tbsp. prepared horseradish (drained)
1/4 tsp. salt
Dash of paprika

Combine all of the above and chill.

Preheat oven to 325 degrees. Place roast in open pan, fat side up, on rib bones. Sprinkle with salt and pepper. Insert meat thermometer into center of meat, making sure pointed end does not touch bone or fat roast until thermometer reaches 140 degrees (Rare), 160 degrees (Medium), or 170 degrees (Well-Done).

Serve with Yorkshire pudding and creamy horseradish sauce. Garnish roast with canned crabapples and parsley. Makes 14-18 servings.

YORKSHIRE PUDDING:

2 eggs
1 c. milk
1/2 tsp. salt
1 c. all-purpose flour

In medium bowl, beat eggs with wire whip or fork until foamy. Beat in milk and salt. Gradually beat in flour until smooth. Turn oven to 400 degrees. Spoon off 2 tbsp. clear hot beef dripping from roasting pan (Standing Rib Roast drippings) and divide into 12 - 3 inch muffin pan cups. Tip pans to coat cups evenly. (Use remaining drippings in pan to serve as jus.)

Heat muffin pan cups in oven 5 minutes until drippings are very hot. Remove pan from oven and quickly pour 2 1/2 tbsp. batter into each muffin pan cup. Bake 30 minutes or until golden. With narrow spatula, loosen edges of each pudding and transfer it to meat platter. Serve immediately. 12 servings (use as bread for standing rib roast with horseradish sauce).