Prime Rib Roast

Place oven rack on lower level. Heat oven to 450 degrees. Rub roast all over with salt and pepper. Transfer to heavy 13 by 16 inch metal roasting pan. Arrange fat side up. Place short ribs in pan. (A nonstick pan will yield fewer cooked-on bits for flavorful juices.) Cook 20 minutes. Reduce oven to 325 degrees and continue cooking until instant-read thermometer inserted in thick end of roast (not touching a bone) reaches 115 degrees, about 1 hour and 25 minutes. If it hasn't, return to oven; check temperature at 10-minute intervals. Transfer roast to platter; set aside in warm spot for juices to collect. (As roast rests, temp will increase by 10 degrees.) Do not tent or crust will get soggy. Adjust oven to 425 degrees. Pour fat and all drippings out of pan into a fat separator. Set aside. Place roasting pan over med-high heat. Pour red wine into ban and deglaze. Cook until reduced by half. Place a fine sieve in med. heat-proof bowl. Strain juices and discard solids. Cover bowl tightly and keep warm by placing in a barely simmering saucepan with 1 inch of water. Reserve pan drippings for Yorkshire Pudding. Yorkshire Pudding 2 cups all-purpose flour 1 teaspoon salt 6 whole large egg 2 1/2 cups milk Sift together flour and salt. Place in bowl: make a well, and place eggs in center. Slowly whisk eggs into flour mixture until a paste forms. Gradually whisk in 1/2 cup milk. Gradually whisk in remaining 2 cups milk. Cover with plastic; chill in refrigerator at least 4 hours or overnight. When roast is finished, set oven at 425 degrees. When pan has been deglazed, pou 1/4 cup reserved pan drippings into roasting pan. Heat pan and drippings until very hot, about 5 min. Remove batter from refrigerator, and shake or whisk well; quickly pour into hot pan. Cook until crisp and golden, 20 to 30 minutes. Serve warm with Prime Rib.