9 ounces all-purpose flour, approximately 2 cups
1 1/2 teaspoons kosher salt
4 large eggs, room temperature
2 cups whole milk, room temperature
1/4 cup beef drippings, divided*
A 3-bone-in standing rib roast cooked in a 13 by 9-inch roasting pan will give you enough drippings for the pudding. Prepare the pudding while the roast is resting.