Appears in Cook's Country December/January 2017, Cook's Country TV
We wanted to bring these two classics together in one pan.
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...