Audrey wrote:
>
> "Bob Terwilliger" > wrote in message
> ...
> > Jill replied (and Carol said something similar):
> >
> >> They take 45 minutes and she doesn't want the roast to sit that long.
> >
> > 1. The roast NEEDS to sit for at least half an hour after coming out of
> > the oven. Audrey, weren't you aware that a roast needs to rest for a
> > substantial amount of time before you carve it? That rest allows the
> > juices to redistribute themselves throughout the meat. If you cut the
> > roast while it's still very hot, the juices gush out and the flavor is
> > lost.


> Yes, I'm aware the roast needs to sit for 30 minutes! I have 12 coming for
> dinner and 12 popovers won't satisfy the hungry horde and I only have 1
> popover pan. I guess I could use my cupcake pans and cook a double batch at
> once but my recipe for popovers says 20 minutes at 450 in preheated popover
> pans, then 35-40 minutes at 350. That adds up to almost an hour and I don't
> want to serve luke warm prime rib!
> Audrey

This is too late for you but I decided to make popovers/yorkshire
puddings to go with the pork roast today.

We used muffin tins which worked perfectly. The tins were preheated
while the roast got started at 450 F. The batter was mixed, rested and
poured into the greased hot tins. The popovers cooked at 450 for 20
minutes and then at 375 for 30 minutes; the roast was still in the oven.
The heat was turned off to rest the roast, while the popovers sat on top
next to the hot cooker vent. They stayed tender until we ate them. Once
cold they did collapse some and got a little chewy.