Preparation---------------------

In a large bowl, sift together the flour and salt.

In another bowl, beat together the eggs and milk until light and foamy. Stir in the flour/salt mixture just until incorporated and smooth. NOTE: The batter will be like a very thin pancake batter.

Cover bowl with plastic wrap and refrigerate at least two hours (for best results, refrigerate overnight).

Ready to cook-----------------

Preheat the oven to 450F. Pour the cooked prime rib meat drippings into a baking pan. Place the pan in your oven and get the drippings smoking hot (about 5 minutes). Carefully take the hot pan/pans out of the oven. NOTE: The fat in the muffin tin should be almost smoking.

Remove the prepared cold batter from the refrigerator. Whisk the batter thoroughly to break down any lumps and add some additional air.

Quickly pour the batter into the hot pan/pans on top of the hot drippings. The fat should sizzle when you pour the batter. Work quickly, so you don?t lose all the oven heat. Put the pan back in oven and cook until puffed and dry, approximately 15 to 20 minutes. NOTE: Do not open the oven door during baking.

Remove from oven and serve hot with brown gravy.

NOTE: Yorkshire Pudding is cooked AFTER you have taken your cooked prime rib roast out of the oven and are letting it sit for the required resting period.