Garlic ‘N’ Pepper Prime Rib

• 1 beef ribeye roast (4 pounds)
• Coarsely ground pepper
• 1 large onion, chopped
• 4 to 5 garlic cloves, minced
• 1-1/2 cups beef broth
• 1/3 cup ketchup

1. Sprinkle roast with pepper; place rib side down in a small roasting pan. Combine onion and garlic; spread over all sides of roast. Combine broth and ketchup; spoon 3/4 cup over roast. Set remaining broth mixture aside.
2. Bake, uncovered, at 325u0b0 for 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
3. Baste with pan drippings every 20 minutes, adding reserved broth mixture as needed. Let stand for 10 minutes before slicing. Stir any remaining broth mixture into pan drippings; heat through and serve with roast.

beef ribeye roast, ground pepper, onion, garlic, beef broth, ketchup

Taken from www.tasteofhome.com/recipes/garlic-n-pepper-prime-rib/ (may not work)