Herb-Crusted Roast Beef and Yorkshire Pudding with Red Wine Jus
Have your butcher cut the ribs from the roast and tie them back on. Use muffin tins if you don't have popover pans. Preheating the pans makes the popover batter start cooking and fluffing the second you pour it in.
Recipe by Cooking Light December 2015
Credit: Linda Pugliese; Styling: Kaitlyn Du Ross Walker
363 calories; fat 16.5g; saturated fat 6.6g; mono fat 6.5g; poly fat 0.8g; protein 30g; carbohydrates 20g; fiber 1g; cholesterol 113mg; iron 3mg; sodium 629mg; calcium 82mg.