Standing Rib Roast Prime Rib with Yorkshire Pudding

Ingredients

• One 5-rib standing rib roast (10 to 12 pounds), sliced off the bone and tied back on at intervals between the rib bones (by the butcher)
• Scant 2 tablespoons coarse salt
• 1 ½ tablespoons dry mustard
• 1 ½ tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
• Coarsely ground black pepper
• Yorkshire Pudding , for serving (optional)

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