Beef Rib Roast With Yorkshire Pudding

• 2 tablespoons low-sodium Worcestershire sauce
• 1 (3-pound) boneless rib eye roast
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Vegetable cooking spray
• 1 large onion, quartered
• 2 medium carrots, cut into 1-inch pieces
• 1 1/4 cups water
• 1 (10 1/2-ounce) can beef broth, undiluted

1. Brush Worcestershire sauce over roast (do not trim fat); sprinkle with salt and pepper. Place roast, fat side up, on a rack coated with cooking spray; place rack in a roasting pan. Arrange onion and carrots on rack around roast. Insert meat thermometer into thickest portion of roast. Bake at 325u0b0 for 1 1/2 hours or until thermometer registers 130u0b0 (rare) to 160u0b0 (medium). Place roast on a serving platter; cover with aluminum foil. Set roasted vegetables aside.
2. Reserve 1 tablespoon drippings from pan for Yorkshire Pudding; set aside. Wipe remaining drippings from pan with paper towels, leaving browned bits on bottom of pan. Add roasted vegetables, water, and broth to pan; bring to a boil over medium-high heat, scraping bottom of pan with a wooden spoon to loosen browned bits. Cook 15 minutes or until broth is reduced to 1 cup. Remove from heat; discard vegetables.
3. Slice the roast thinly; serve with broth and Yorkshire Pudding.

worcestershire sauce, eye roast, salt, pepper, vegetable cooking spray, onion, carrots, water, beef broth

Taken from www.myrecipes.com/recipe/beef-rib-roast-with-yorkshire-pudding (may not work)