DIRECTIONS

1.  STEP 1

In a medium bowl, whisk together eggs and salt until frothy. Whisk inmilk, followed by flour, until well combined. Cover and refrigerate batter at least 4 hours, and up to overnight.

2.  STEP 2

Preheat oven to 450 degrees with rack set in center of oven.

3.  STEP 3

Add beef drippings to reserved pan from Standing Rib Roast and transfer to oven. Heat until hot and sizzling, 4 to 6 minutes.

4.  STEP 4

Remove batter from refrigerator and stir. Slide out roasting pan just enough to add batter all at once; batter should be very liquid and spread on its own without tilting. Bake for 12 minutes.

5.  STEP 5

Reduce oven temperature to 350 degrees; rotate pan and continue baking until pudding is puffy and nicely browned, about 15 minutes more. Cut into small squares and serve immediately.