Herb-Crusted Roast Beef and Yorkshire Pudding with Red Wine Jus

Ask your butcher to cut the ribs from the roast and tie them back up. If you don't have muffin tins, use baking tins. When the mold is preheated, the batter will start to cook and whisk the second you pour it.
Let the roast brew at room temperature for 1 hour.Preheat the oven to 250 degrees.Brush a large roasting pan and grill rack with cooking spray. Sprinkle the roast with 1 1/2 teaspoons of salt and pepper. Preheat a large skillet over medium-high heat. Place the roast in the pan, fat side down; cook for 10 minutes, until browned on all sides. Remove the roast from the pan; let stand for 5 minutes. Remove the fat from the pan (do not clean the pan).Combine the mustard, rosemary, thyme and garlic in a small bowl. Brush the roast evenly with the mustard mixture. Place the roast fat side up on a wire rack in the prepared roasting pan. Place the baking tray in the oven; bake at 250 ° for 2 hours and 40 minutes, or until the thermometer reads 135 ° (medium-deep) or until the desired degree of roasting. Remove the casserole from the oven; let stand for 30 minutes. Leave 2 tablespoons of beef filling.Add 1 1/2 teaspoons of flour to the skillet. Place on a medium heat; cook for 2 minutes, stirring constantly and scraping off the pan to brown the pieces. Add the wine; cook for 2 minutes or until the liquid thickens, scraping the remaining pieces of toasted meat from the pan. Stir in the broth. Increase the heat to medium-high. Bring to a boil; cook until reduced to 1/2 cup liquid (about 8 minutes). Strain the stock mixture through a fine sieve over a bowl; return the stock mixture to the pan.Preheat the oven to 400 degrees.Lightly brush each of the 12 baking tins with cooking spray (do not spray if using non-stick baking pans). Put 1/2 teaspoon of beef filling in each cup and place the baking sheets in the oven for 7 minutes.Combine the milk, egg whites,and whole eggs in a medium bowl, mixing well with a whisk. Weigh or lightly spoon 9 ounces of flour into a dry measuring cup. Combine 9 ounces of flour and the remaining 1 teaspoon of salt in a large bowl. Add the milk mixture to the flour mixture, stirring until smooth. Remove the molds from the oven. Pour about 1/3 cup of the batter into each baking dish. Return the molds to the oven; bake at 400 ° C for 28 minutes or until the popovers are puffed and golden brown.Cut the string from the roast and remove the bones. Slice the roast crosswise into 12 thin slices. Add the beef juice from the cutting board to the pan with the stock mixture. Place the skillet on medium-high heat; bring to a boil. Remove the pan from the heat; add the butter, stirring until the butter melts. Serve with beef and popovers.