Prime Rib with Parmigiano-Reggiano Popovers

One of my early cooking jobs was in the banquet hall at the Sheraton Hotel in Waterbury, Connecticut, where one of our signature offerings were these popovers that we served with prime rib. Popovers have a bit of an old-style reputation, but I say, bring them back. They are super impressive, a bit cheffy, but eminently doable, and just a ton of fun to make. (The secret is cooking the popover in the same pan as the prime rib—as in a Yorkshire pudding—so that the popover absorbs the drippings