Laura Dean Bennett\r\nStaff Writer\r\n\u00a0\r\nThere\u2019s something about cold weather that seems to call for more protein on our plates.\r\n\r\nAfter all, we have to keep up our strength to fight off the Arctic blasts of winter. \r\n\r\nIf there\u2019s one show-stopping piece of meat that makes an everlasting and elegant impression on a hungry pack of carnivores, it\u2019s a standing rib roast served with Yorkshire pudding.\u00a0\r\n\r\nIt might well be the piece of beef for which the expression, \u201ckill the fatted calf,\u2019 was coined.\r\n\r\nJust its name sounds impressive \u2013 and complicated. \r\n\r\nBut, really, the most challenging aspect about a standing rib roast is the expense of the meat.\r\n\r\nHowever, as an occasional splurge, it is certainly worth it.\r\n\r\nThis meal is a time-honored tradition in England.\u00a0\r\n\r\nThey have been serving roasted beef with a simple baked batter known as Dripping Pudding in Yorkshire in the North of England, since at least the mid-1700s.\u00a0\r\n\r\nThe standing rib roast is the part of the beef from which we get the prime rib. And as many steak aficionados will tell you \u2013 that\u2019s the best steak there is.\u00a0\r\n\r\nAlthough a beef has 13 ribs on each side, it\u2019s the sixth through the twelfth ribs that are the \u201crib primal section.\u201d\r\n\r\nIf you are lucky enough to be able to get your meat from a butcher, or you have an excellent meat department in your grocery store, you may have this roast with or without the ribs still attached. \r\n\r\nWith the ribs still attached, this roast is referred to as a \u201cstanding rib roast.\u201d\r\n\r\nYou can, of course, have a boneless prime rib roast. Some prefer that, because it\u2019s easier to carve.\r\n\r\nBut the meat is so much more flavorful when it\u2019s roasted with the ribs still attached.\r\n\r\nBesides, there\u2019s nothing like the dramatic presentation of a standing rib roast \u2013 and you can\u2019t have that without the ribs!\r\nAnd take into account how many side dishes you plan to serve. \r\n\r\nWith the Yorkshire pudding alongside, you\u2019ll probably only want one or two side dishes \u2013 maybe a green salad and a green vegetable \u2013 to complete the meal.\r\n\r\nWhether your guests will be able to manage dessert remains to be seen.\r\n\r\nA standing rib roast takes only takes a few minutes of prep time before it\u2019s ready to be whisked into the oven.\r\n\r\nThe beauty of this excellent piece of meat is that it is so flavorful, that it requires very little in the way of seasoning. \r\n\r\nSalt and pepper are more than enough.\r\n\r\nBut my mom always liked to add an extra touch of garlic to any roast.\r\n\r\nShe\u2019d sliver a bulb or two of fresh garlic and insert the pieces into the meat in tiny slits made by a paring knife.\r\n\r\nIf you really want to go all out, you could dress up your roast with a rub. \r\n\r\nYou can cover the meat with the spice rub up to 24 hours in advance \u2013 wrap it tightly with plastic wrap and\u00a0refrigerate until you\u2019re ready to roast.\r\n\r\nFresh herbs \u2013 rosemary is a good choice \u2013 with lemon zest and Dijon mustard makes a nice rub.\r\n\r\nBut remember not to salt the roast until just before it goes into the oven. \r\n\r\nIf you\u2019re going for a medium rare or rare center, there\u2019s no need to bring the meat up to room temperature before cooking. \r\n\u00a0\r\nPlace the meat, fat side up, in a metal roasting pan\u00a0that\u2019s slightly bigger than the roast itself. \r\n\r\nIf the pan is too big, the juices from the meat will spread out in the pan and evaporate \u2013 and you\u2019re going to need every ounce of the juice.\r\n\r\nIf you were cooking a boneless roast, you\u2019d want to use a roasting rack. \r\n\r\nBut for a standing rib roast, that\u2019s not necessary \u2013 the bones themselves will serve as the roasting rack. \r\n\r\nOne side of the meat will have more fat on it; you want\u00a0the fatty side facing up\u00a0so the meat will baste itself as it cooks.\r\n\r\nDo not add water\u00a0to the pan, and\u00a0do not cover\u00a0it!\r\n\r\nThere are three ways you can roast a prime rib.\r\n\r\nLow temperature for a long time \u2013\r\n\r\nAt 325\u00ba, the meat will take about 17 to 20 minutes per pound.\r\n\r\nAt 450\u00ba for the first 30 minutes \u2013 to sear the outside; then 325\u00ba, allowing about 13 to 15 minutes per pound.\r\n\r\nYour roast will shrink less if you cook it low and slow, but searing it first gives it extra flavor.\r\n\r\nA\u00a0meat thermometer\u00a0is the best way to guarantee the roast turns out exactly the way you want it, and with a piece of meat this dear, why take chances?\r\n\r\nFor an accurate reading, push the\u00a0thermometer into the middle of the roast, making sure the tip is not touching fat, bone or pan.\r\n\r\nFor medium rare, cook to 130-140\u00ba. \r\n\r\nFor medium, cook to 145-155\u00ba.\r\n\r\nThere\u2019s no such thing as cooking a standing rib roast until it\u2019s well done \u2013 that would be sacrilege.\r\n\r\nRemember, the roast continues to cook after you take it out of the oven. Its\u00a0temperature will rise at least another 5\u00ba.\r\n\r\nLet the roast\u00a0stand for 15 or 20 minutes before carving.\r\n\r\nNo need to fret about how to satisfy everyone\u2019s preference for doneness. \r\n\r\nThe\u00a0slices taken from the ends of the roast will be the most done, and the middle will be the least done.\r\n\r\nNothing completes a standing rib roast like a traditional English Yorkshire pudding.\r\n\r\nBut Yorkshire pudding isn\u2019t pudding at all.\r\n\r\nIt\u2019s really a souffl\u00e9.\r\n\u00a0\r\nYorkshire Pudding\r\n\r\n3 eggs\r\n1 cup milk\r\n1 cup all-purpose flour\r\n1\u20442 tsp. salt\r\n2 Tbsp. fat from the roasting pan\r\n3\u20444 cup dry red wine\r\nSalt and freshly ground pepper, to taste\r\n\r\nIn a bowl, whisk together the eggs and milk. Whisk in the flour and salt. Pour into a small pitcher, cover and refrigerate.\r\n\r\nSet oven at 450\u00b0. Skim the surface fat from the roast drippings, reserving both the fat and the pan with the drippings. \r\n\r\nThe key to a good Yorkshire pudding is to have both the pan and the fat very hot when you pour in the batter. \r\n\r\nThis ensures that the batter will puff up nicely. \r\n\r\nSpoon two generous tablespoons of the fat into a metal baking pan.\r\n\r\nPut the pan in the oven until it is very hot \u2013 about 4 minutes. \r\n\r\nPour the batter onto the fat in the hot pan. Bake on the lower rack until the pudding is golden and puffed, about 20 minutes, rotating once if puffing unevenly.\r\n\r\nWhile the Yorkshire pudding is baking, make the gravy.\r\n\r\nPlace the roasting pan with the drippings over medium heat. Pour in the wine to deglaze the pan, stirring to scrape up the browned bits.\r\n\r\nCook until the gravy is reduced by half \u2013 about 5 minutes. Season with salt and pepper and pour into a gravy boat.\r\n\r\nThe trickiest part about this meal is timing. \r\n\r\nJust before the Yorkshire Pudding is ready, carve the roast and arrange the slices on a warmed platter. \r\n\r\nDo not be intimidated- a standing rib roast is actually much easier to carve than a turkey \u2013 just be sure you are using a sharp carving knife.\r\n\r\nStand the roast on its base- ribs pointing up and toward you- and pin it to the cutting board with a carving fork.\r\n\r\nSlice between each rib down to the board, cutting around any pieces of chine bone left by the butcher. \r\n\r\nThis will yield a thick slice of roast still on its rib.\r\n\r\nThere is also the English method of carving this roast, which gives you the option of making your slices as thin as you like.\r\n\r\nCut a thin slice off one end of the roast to make a flat surface, and set the roast up on the flat end. \r\n\r\nPlace a carving fork between the ribs to hold the roast steady while you slice horizontally across the top, cutting each slice free of the bone. \r\n\r\nWhichever carving method you choose, give yourself room to work. \r\n\r\nUse a large cutting board and lay each slice on a warmed serving platter as you go.\r\n\r\nTiming is everything.\r\n\r\nLike a souffl\u00e9, Yorkshire pudding deflates shortly after it comes out of the oven, so try to get it to the table immediately out of the oven to display it at its height.\r\n\r\nServe a neatly cut square with gravy alongside each slice of meat. \u00a0\r\n\r\nIt\u2019s always nice to serve a little horseradish sauce with a beautiful slice of roast beef. Try this recipe.\r\n\r\nZesty Cream of Horseradish Sauce\r\n\r\n1 cup\u00a0well-drained prepared horseradish\r\n1\/2 cup\u00a0sour cream\r\n1\/2 cup\u00a0mayonnaise\r\n2 tbsp.\u00a0fresh squeezed lemon juice\r\n1 tsp.\u00a0kosher salt\r\n1\/4 tsp.\u00a0freshly ground black pepper\r\n2 tsp. Worcestershire sauce\r\nFew drops Tabasco sauce (optional)\r\nMix all ingredients in a small bowl and refrigerate until needed.