I've been reading all of the posts about cooking prime rib low and slow at 225, resting for an hour and then blasting at high heat for 8-10 minutes to finish. That all sounds great. My conundrum is that I only have 1 oven and want very much to make Yorkshire Pudding to go with the roast. I could certainly bake the pud' during the roast's resting time, but then it (the pud') will deflate and get cold during the final heat blast of the roast.
Any ideas? Do I really have to blast with heat at the end? Can't I sear it first and then roast slow...then rest while the pud' bakes?
Appreciate any help you can offer.