I look forward to prime rib for one reason: yorkshire pudding. There's nothing like slicing into a steak that melts in your mouth like butter, but I am partial to the little popovers that soak up all the jus.
And I refuse to make excuses for enjoying brussels sprouts. If they're not overcooked, they are delicious. Too often people boil the hell out of 'em and then they get that funny smell – you know the one I'm talking about? But, if they are steamed briefly (4-5 min.) and then quickly sautéed in a tiny bit of good ole' fashioned bacon grease, they are absolutely edible!
So what's the difference between a popover and yorkshire pudding? Not a lot. Except the later is cooked in the pan drippings from the standing rib roast which makes them extra flavorful. These little puffed beauties have to be cooked à la minute, but that's okay because the rib roast has to rest for a good 15-20 minutes anyway. As soon as the roast is being carved, the popovers should be coming out of the oven so it all times out perfectly.
Happy New Years!!!