Herbed Roast Beef with Popovers

Prep time : --- 25 minutes ---Cook time : --- about 3 hours --- Makes 6 servings

ROAST BEEF :

1 -------------------standing rib roast (about 6 pounds)

1 -------------------large clove garlic , halved

1 -------------------teaspoon dried thyme , crumbled

1 -------------------teaspoon dry mustard

1 -------------------teaspoon dried rosemary , crumbled

1/2 ----------------teaspoon black pepper

POPOVERS :

I/2 ----------------cup sifted all-purpose flour

1/2 ----------------teaspoon salt

1/2 ----------------cup milk

1/4 ----------------cup cold water

2 -------------------eggs , lightly beaten

1 ------------------- Tablespoon melted roast beef dripping

1) For the Roast : Preheat oven to 450*F . Place roast , fat side up in a large roasting pan . Rub with garlic . In a samll bowl , combine thyme , mustard , rosemary and pepper ; rub over roast .

2) Insert a meat thermometer in center of roast making sure it does not tough bone (or test later with an instant-read thermometer).

3) Roast , uncovered for 25 minutes . Reduce the heat to 300*F and continue roasting until temperature registers 135*F to 140*F for medium-rare , 150*F to 155*F for medium , or 160*F to 165*F for well done . (the internal temperature fo the meat will continue to rise when the meat has been taken from the oven .

4) Remove roast from the oven and let stand for 15 to 20 minutes before carving .

POPOVERS :

1) For the Popovers : Increase the oven temperature to 500*F . Begin popovers about 30 minutes befor beef is done ,Combine flour and salt in a small bowl . With an electric mixer or rotary beater , beat in milk a little at a time until smooth . Beat in water and eggs . Cover and set aside in a cool place , but not refrigerated , for about 30 minutes .

2) Beat batter until bubbles appear on the surface --- about 1 to 2 minutes .

3) Pour 1/2 teaspoon of the drippings into each of 6 muffins cups and heat in oven until almost smoking hot --- 1to 2 minutes . Pour a scant 1/4 cup of batter into each cup and bake , uncovered for 8 minutes . Do not open the oven door . Reduce the temperature to 400*F and bake until fluffy , brown and crisp --- 8 to 10 minutes more . Serve at once with roast and pan gravy .

AU JUS GRAVY:

Drain all but i tablespoon of dripping from the roasting pan .

Add 2 cups Browned Beef Stock and hot water , or vegetable cooking water and heat over moderate heat , scraping up browned bits . Cook until slightly reduced ---5 to 6 minutes . ----Makes 2 cups .