PRIME RIB OF ROAST

By sharon_rm2010

Try

Ingredients

• 1/3 cup each chopped onion, carrot and celery
• 2 tsps salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1 beef rib roast (6 to 8 pounds)
• 1 can (14-1/2 oz.) beef broth

Details

Servings 8

Preparation

Step 1

Combine onion, carrot and celery; place in a greased roasting pan. Combine salt, pepper and garlic powder; rub over the roast. Place fat side up over vegetables. Bake, uncovered, at 350 for 2-1/2 to 3-1/2 hours or until meat reaches desired doneness (medium rare, 145; medium 160,; well-done 170) Let stand 10-15 minutes before carving. Skim fat from dripping; add beef broth, stirring to remove brown bits. Strain, discarding vegetables. Serve au jus with the roast.s