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1
Stir together eggs, flour, and milk; cover and chill batter 8 hours.
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2
Sprinkle roast with salt and pepper. Place roast on a foil-lined rack in a roasting pan.
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3
Bake at 500u00b0 for 30 minutes. Reduce temperature to 350u00b0, and bake 30 minutes. Increase temperature to 450u00b0; bake 35 more minutes or to desired degree of doneness. Remove roast, and let stand 15 minutes before thinly slicing, reserving about 1/2 cup drippings in pan.
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4
Spoon drippings into miniature muffin pan cups, filling one-fourth full.
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5
Bake at 450u00b0 for 2 minutes or until thoroughly heated.
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6
Stir chilled batter; spoon into miniature muffin pans, filling half full.
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7
Bake at 450u00b0 for 9 minutes or until puffy and golden. Remove from oven, and make a well in center of pudding. Arrange Prime rib slices in centers; top with horseradish sauce or horseradish. Garnish, if desired. Serve warm.
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8
*1/2 cup sour cream, 1 tablespoon prepared horseradish, 2 tablespoons lemon juice, and 1/4 teaspoon salt combined may be substituted for horseradish sauce.
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9
Note: Freeze Yorkshire Puddings, if desired. Let thaw at room temperature 30 minutes; reheat at 400u00b0 for 5 to 7 minutes. Assemble as directed.
