Roast Beef with Yorkshire Pudding

Preheat oven to 325°. Place standing rib beef roast, fat side up, on rib bones; sprinkle with salt and pepper.

Insert meat thermometer into center of meat, making sure the pointed end does not touch bone or fat.

Roast until thermometer reaches 140° for rare, 160° for medium or 170° for well done.

Place roast on cutting board or warm platter and let stand 15 minutes for easier carving.