Boneless Rib Roast with Yorkshire Pudding and Jus
We wanted to bring these two classics together in one pan.
WHY THIS RECIPE WORKS
For an ultrajuicy, well-seasoned boneless rib roast, we salted the beef a day in advance and cooked it in a low 250-degree oven. To make a matching holiday-worthy Yorkshire pudding, we saved the fat trimmings from the roast and used them as...