1 (3 rib) beef rib roast (sm. end) with shin bone removed
2 slices white bread
1 c. mayonnaise
3 tbsp. minced parsley
2 tbsp. minced green onion
2 tbsp. prepared mustard
1 tbsp. lemon juice
1/2 tsp. salt

In 17-1/4 x 11-1/2 inch open roasting pan, place beef rib roast, fat side up. Insert meat thermometer into center of roast, being careful that pointed end of thermometer does not touch bone or fat.

Roast meat in 325°F oven until thermometer reaches 140°F for medium rare, about 20 minutes per pound or until desired doneness.

About 40 minutes before roast is done prepare coating: Into small bowl, tear bread into small pieces; stir in mayonnaise, parsley, green onion, mustard, lemon juice and salt. Remove roast from oven; evenly spread mayonnaise mixture on top of roast.

Bake 25 minutes longer or until coating is golden and roast is of desired doneness. Place roast on warm platter and let stand at room temperature 20-30 minutes for easier carving.

YORKSHIRE PUDDING:

2 c. flour
1/2 tsp. salt
3 eggs, beaten
2 c. milk
4 tbsp. beef drippings

Sift the flour and salt together; add the beaten eggs, then the milk. Beat two minutes with eggbeater and pour into hot baking pan, 9 x 12-inches, with the beef drippings from the roast beef. Have the drippings bubbling hot before pouring in the pudding.

Bake in 450°F hot oven for 30 minutes, then reduce heat to 350°F for 15 minutes. Cut in squares and serve immediately.

To serve, cut Yorkshire Pudding into serving pieces; arrange pudding on platter with roast. Serve au juice in gravy boat.