-
1
Preheat the oven to 325F.
-
2
Place the meat, fat side up, in a shallow open pan and allow it to come to room temperature.
-
3
Roast for approximately 20 minutes to the pound.
-
4
Insert a meat thermometer toward the end of the estimated cooking time: the meat is rare at 130F, medium at 140F, and well done at 160F.
-
5
Remove from the oven when the thermometer registers 5 degrees lower than the desired temperature, and let the roast sit on a carving board while the Yorkshire pudding bakes, if you are making it, and while you make a simple gravy: the roast will continue to cook and become easier to carve.
-
6
Drain off most of the fat and place the roasting pan over a burner.
-
7
Add the broth or simply 1/4 cup water, and stir and scrape with a large kitchen spoon, loosening the brown glaze on the bottom of the pan.
-
8
Add more liquid if you wish and salt and pepper to taste, and cook over low heat until well blended, about 2 minutes.
-
9
Spoon over slices of carved beef.
-
10
Rolled Rib Roast.
-
11
Place meat in a V-shaped rack and increase cooking time to approximately 30 minutes to the pound.
-
12
Allow 1/3 pound per serving.
