Pre-heat oven to 425*F. Sift flour with salt. Add milk gradually, stiring to form a smooth paste. Beat eggs, again and add to flour mixture slowly, using a whisk. Cover and chill for 4 hours.
Place beef drippings in a 6X9 inch pan and place in hot oven to heat for about 10 minutes. Remove batter from refrigerator, whisk lightly and pour into hot beef drippings pan. Return pan to the oven and bake for 30 to 40 minutes or until it's crisp and golden. Serve around the roast, top with gravy.
I find it's easter to make the Yorkshire Pudding the second day. After I roast the beef, I remove the 3 tablespoons of drippings and reserve them for the next day. I use the rest of the drippings to make the gravy.