1 (8 lb.) beef standing rib roast
4 eggs
2 c. all-purpose flour
2 c. milk
1 tsp. salt

Place roast in a shallow pan, fat side up. Season with salt and pepper. Insert meat thermometer avoiding bone. Roast, uncovered, at 325 degrees until meat thermometer registers 140 degrees for rare, 160 degrees for medium and 170 degrees for well done. (Allow about 3 1/4 hours for rare, 4 hours for medium and 4 3/4 hours for well done.) Remove meat from pan. Cover; keep warm. Reserve 1/4 cup meat drippings. Increase oven temperature to 400 degrees.

Combine eggs, flour, milk and salt. Beat 1 1/2 minutes with electric mixer. Pour half the reserved drippings into each of two 9 x 9 x 2 inch baking pans. Pour half the batter into each pan. Bake at 400 degrees for 30 minutes. Serve with roast. Serves 12.