Dave Smith > wrote:

>While I prefer roast beef rare to medium rare, sometimes you need to
>overcook it to get the fat for Yorkies and the drippings for gravy.

What about using fat you have trimmed off the roast before
roasting it?

A rib roast starts out with an inch or more layer of fat on it.
I usually trim as much as it off as I possibly can since I
do not want to roast it past rare.

Steve