Let prime rib roast sit on the counter for 30 minutes so that it comes to room temperature before cooking.

Preheat oven to 450 degrees.

Place prime rib roast, bone side down in a roasting pan.

In a mixing bowl combine butter, garlic, and herbs.

Sprinkle salt liberally on the roast.

Spread butter on top of roast.

Bake for 15 minutes, then reduce temperature down to 325.

Bake until internal temperature reaches 110-115 degree using a meat thermometer stuck about 2 inches into the center of the roast. (About 15 minutes per pound at 325).

Remove from oven, and tent with aluminum foil.

Let rest for at least 20 minutes, temperature will rise to 130 for medium rare.

When you take the rib roast out of the oven, reserve 12 teaspoons cooking grease in the bottom of the roast pan to use for the Yorkshire puddings. Spoon 1 teaspoon grease into the cups of a muffin tin.

Make the Yorkshire puddings batter by whisking eggs and milk together until smooth, then add in flour and salt. Let sit for 5 minutes.

Put the muffin pan with the grease into a cold oven, then turn the temperature to 425 and let the muffin tin warm up with the oven for 10 minutes.

Remove muffin tin from oven and spoon batter (carefully) into the greased muffin cups.

Bake for 25-30 minutes, or until golden brown and puffed up.

Serve sliced beef with yorkshire puddings