Excerpted from ?Mary Engelbreit?s ?Tis the Season Holiday Cookbook?, Standing rib roast immediately signals an important occasion.

Yorkshire pudding, by the way, isn?t a dessert. It?s more of a popover made from beef drippings that you eat with a knife and fork.

1 standing rib roast (about ten pounds), chine bone removed

Salt and freshly ground pepper, to taste

cup all-purpose flour

1 cup beef broth

1 cup water

2 tablespoons unsalted butter, at room temperature

2 tablespoons heavy cream

cup beef drippings plus additional for muffin pan

1 cup all-purpose flour

Pinch of salt

2 large eggs

cup water

cup milk

1 shallot, minced

1 garlic clove, minced

1 tablespoon minced fresh flat-leaf parsley

1. Make the rib roast and gravy. Preheat the oven to 425 degrees. Place beef on a rack in a large roasting pan, season with salt and pepper, and roast for 30 minutes.

Reduce heat to 325 degrees and roast until an instant-read thermometer inserted in the thickest part of the meat, away from the bone, registers 125 degrees for rare or 140 degrees for medium (about 1 to two hours). Transfer to a cutting board, cover loosely with foil, and let rest for 15 minutes.

2. Pour cup of the drippings from the roasting pan into a small saucepan; heat over medium heat, then gradually whisk in the flour. Cook, whisking constantly, for about two minutes.

Add the broth and water and boil, whisking constantly, until slightly thickened. Remove saucepan from the heat and stir in the butter and cream. Season with salt and pepper.

3. Meanwhile, make the Yorkshire pudding. Increase the oven temperature to 425 degrees. Coat 12 muffin cups with drippings.

4. In the bowl of a food processor, combine the flour, salt, eggs, water, milk and two tablespoons beef drippings; process just until blended. Let stand at room temperature for 15 minutes.

5. Meanwhile, in a small skillet, heat the remaining beef drippings over medium-high heat. Add the shallot and garlic and cook, stirring frequently, for 3 minutes, or until softened.

6. Stir the cooked shallot mixture and the parsley into the batter. Fill the prepared muffin cups two-thirds full with batter and bake for 15 minutes. Reduce the heat to 375 degrees and bake for 15 minutes, or until puffed and golden brown.

7. Carve the rib roast and arrange on serving plate. Pour the pan gravy into a sauceboat and serve with the roast.

Serves eight.

@EDITRULE:Excerpted from ?Mary Engelbreit?s ?Tis The Season Holiday Cookbook? (Andrews McMeel Publishing)