Mini Prime Ribs and Yorkshire Puddings

Ingredients

• 3 large eggs lightly beaten
• 1 cup flour all-purpose
• 64 servings garnish: green onions sliced
• 64 servings horseradish prepared
• 1 cup milk 
• 1 teaspoon pepper 
• 4 pound prime rib roast bone-in
• 1 teaspoon salt 

Equipment

• frying pan
• oven
• roasting pan
• aluminum foil
• muffin tray

Directions

1. Stir together eggs, flour, and milk; cover and chill batter 8 hours.
2. Sprinkle roast with salt and pepper.
3. Place roast on a foil-lined rack in a roasting pan.
4. Bake at 500 for 30 minutes. Reduce temperature to 350, and bake 30 minutes. Increase temperature to 450; bake 35 more minutes or to desired degree of doneness.
5. Remove roast, and let stand 15 minutes before thinly slicing, reserving about 1/2 cup drippings in pan.
6. Spoon drippings into miniature muffin pan cups, filling one-fourth full.
7. Bake at 450 for 2 minutes or until thoroughly heated.
8. Stir chilled batter; spoon into miniature muffin pans, filling half full.
9. Bake at 450 for 9 minutes or until puffy and golden.
10. Remove from oven, and make a well in center of pudding. Arrange Prime rib slices in centers; top with horseradish sauce or horseradish.
11. Garnish, if desired.
12. Serve warm.
13. *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.
14. Note: Freeze Yorkshire Puddings, if desired.
15. Let thaw at room temperature 30 minutes; reheat at 400 for 5 to 7 minutes. Assemble as directed.