Popovers must be made just before serving, so make the batter in advance and "pop" them into the oven about 15 to 20 minutes before the rib roast is finished cooking.
3 eggs, at room temperature, lightly beaten
1 1/2 cups milk, at room temperature
1 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons salt
3 tablespoons butter, melted
1/4 cup snipped fresh chives
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1. Preheat the oven to 450 degrees. Grease two nonstick muffin tins very well all over (including the top, flat surface).
2.Place eggs, milk, flour and salt in a bowl and whisk until just smooth. Do not overmix. Add the butter and mix well. Stir in the chives.
3. Fill alternating muffin cups just to the rim with the batter. (I use two tins and leave the alternating cups empty to prevent popovers from touching.) Place tins in center of the oven and bake 30 to 35 minutes, or until popovers are nicely browned and puffed. Remove from the oven and insert a small knife into each popover to allow the steam to escape. Serve immediately.
