Ingredients

5 lb rib beef roast salt and black pepper
2 eggs
1 cup milk
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. dried parsley flakes
1/2 tsp. dried sage
1/2 tsp. dried rosemary
1/2 tsp. dried thyme leaves

Instructions

Rinse and dry roast, sprinkle with salt and pepper, place fatty side up in roaster. Roast in 325 degrees until meat thermometer reaches 160 degrees. When roast is done, let it stand for 15 min. before carving. In medium bowl beat eggs until foamy, beat in milk, sugar, salt and herbs until smooth. Spoon off 2 tablespoons of drippings from roast into 24 3-inch muffin cups, tilt to coat evenly. Heat muffin pan in oven 5 minutes; pour 2 1/2 tablespoons batter in each greased muffin cup. Bake 30 minutes. Loosen puddings & serve with roast and brown gravy.

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