Roast Prime Rib Of Beef

• 1 -10 lb beef rib eye
• salt & pepper
• 1 cup beef broth
• salt & pepper

1. Have your butcher trim the short ribs from the roast. Place the meat in a dish and let it come to room temperature. Rub all sides with salt and pepper.
2. Place the meat on a rack in a shallow roasting pan.
3. Roast in a preheated 450 degree F oven for 25 minutes.
4. Reduce the heat to 325 degree F and roast 2 hours longer for medium-rare. Transfer the roast to a heated platter.
5. Cover loosely and let stand for 15 minutes before carving.
6. For the Au Jus: Spoon off any excess fat from the roasting pan.
7. Measure out 1/2 cup of the beef juices and reserve for the Yorkshire pudding.
8. Pour the beef broth into the roasting pan.
9. Bring to a simmer over moderately high heat, scraping up any brown bits clinging to the bottom and sides of the pan.
10. Season with salt and pepper.
11. Strain the roasting juices into a heated sauce boat and serve with the roast.

beef, salt, beef broth, salt

Taken from www.food.com/recipe/roast-prime-rib-of-beef-3695 (may not work)