The roast was presalted the day before and left to air dry in the fridge today. I brought it to room temperature before roasting in a 500°F oven for about 45 minutes.
Source: Barbara Kafka
3 large eggs
1/2 teaspoon kosher salt
1 cup all-purpose flour
1 cup cool milk
1/8 cup fat, reserved from roast
Put the eggs in a large bowl and beat with electric beater for one minute.
Add salt. Alternating the flour and the milk, add to the eggs. Beat only until all ingredients are well combined. Cover tightly and refrigerate.
Pour reserved fat into the hot deglazed pan and place in the 450 oven. Let heat for 3 to 4 minutes. Pour cold batter directly into pan. Cook for 15 minutes.
TIP: The secret to the perfect Yorkshire is to make sure that there is sufficient fat in the bottom of each cup. The fat should be at least 1/8 of a inch deep and should be smoking hot before pouring in the batter.
Yorkshire Pudding for large size roast
9 large eggs
1 tablespoon kosher salt
3 cups all purpose flour
3 cups milk
1/4 cup fat
Make same way and pour into larger heated roasting pan. I usually make the smaller recipe and sometimes make the Yorkshires in a muffin tin. I can get 12 large Yorkshires from the small recipe.