Prime rib roast is a popular choice for Christmas Eve dinner, often served with Yorkshire pudding, a savory version of a Dutch baby (popover).

There are many easy recipes that start the roast in a hot oven and reduce the heat to finish cooking. Cooking times vary depending on the size of the roast and whether it is boneless or bone-in.

For best results, buy prime-grade meat and use a meat thermometer. Bone-in roasts retain heat longer than boneless roasts, but both continue to cook when removed from the oven. Boneless roasts will be less fatty, as you can easily trim significant fat before roasting. Costco has both choice and prime rib roasts at good prices during the holidays, or you can order from your local butcher.

Prepared scalloped potatoes can be found at Tom Thumb during the season, or you can buy twice-baked potatoes at Whole Foods Market, along with a choice of side dishes.

The following method allows you to remove drippings from the roasting pan should you want to make Yorkshire pudding. Garnish the platter with fresh pomegranate sections and herbs such as rosemary, oregano or tarragon. Serve with a horseradish sauce and natural juices from the roast.

Anne Greer McCann is a Dallas cookbook author and restaurant consultant.

Preheat the oven to 500 F (475 F if using a convection oven).

One to two hours before roasting, remove the meat from the refrigerator. Trim and discard the excess fat. Coat the roast with olive oil and generously season on all sides with garlic, lemon pepper, Montreal steak seasoning and seasoning salt.

Place the meat in a roasting pan that has been coated with an olive-oil cooking spray. Put the pan in the middle of the preheated oven. Wait 5 minutes for the heat to recover, then reduce the heat to 350 F. (This allows the roast to sear.)

Roast for 35 minutes, undisturbed. Remove the roast, check with a meat thermometer and remove 6 tablespoons pan drippings if you plan to make Yorkshire pudding.

Return the roast to the oven, wait a few minutes for the heat to recover, then turn the oven off. Do not open the door for 30 to 35 minutes (rare) or 40 to 45 minutes (medium-rare). Use a meat thermometer to check doneness. If the meat has reached the desired temperature, double wrap with heavy-duty foil and place in an airtight place, such as your microwave oven, turned off. (The roast will continue to cook.)

Let roast rest for 30 minutes or until ready to serve.

While the roast rests wrapped in foil, bring the remaining pan juices to a boil over medium-high heat. Add about ½ cup red wine and boil 4 to 5 minutes. Serve this jus with the meat. Serves 6-8.

Temperature notes: For a roast such as this, the temperature on a meat thermometer should be: rare (120-125 F); medium-rare (130-135 F); well-done (150-160 F). Ovens vary, so it is always best to check the meat. If the meat is not at desired doneness after 30 minutes (oven off), remove the meat, reheat the oven to 300 F for 5 minutes, then turn the oven off and leave the roast in the oven another 10 minutes and check again.

If you want more well-done meat, repeat the process. End pieces are usually more well-done than the center section, so always check the temperature by inserting the thermometer in the center of the roast.

Start preparation 2 hours before cooking the meat. Whisk together 3 whole eggs, ¾ cup flour and ¾ cup milk with ½ teaspoon salt. Refrigerate for at least 2 hours. Heat the reserved drippings from the roast in a 9-inch pan (see Notes) that has been coated with a nonstick cooking spray for 3 to 4 minutes in a preheated 450 F oven. Whisk the batter with a pinch of baking powder to reconstitute. Pour in the hot pan and bake 15 to 18 minutes, without opening the oven, or until puffed and browned. Cut into wedges and serve with the meat.

Notes: An iron skillet is ideal for Yorkshire pudding. If using a 12-inch pan, double the recipe. Most Yorkshire pudding recipes do not call for baking powder, but adding it helps ensure a perfect result.

If cooking larger roasts (6-8 pounds), simply increase the time in the turned-off oven to one hour before checking the doneness.