ROAST PRIME RIBS OF BEEF

Roast Prime Ribs of Beef image

Yield for a 3-rib 8-pound roast, serving 6 to 8 people

Number Of Ingredients 6

1 Tbs vegetable oil
Salt and freshly ground pepper
1/2 cup each chopped carrots and onions
1/2 tsp dried thyme
1/2 cup chopped fresh plum tomatoes
2 cups beef broth

Steps:

Preheat the oven to 325°F. Rub the exposed ends of the roast with oil and a sprinkling of salt. Arrange the roast rib side down in a roasting pan and set in the lower third of the preheated oven. After 1/2 hour, baste the ends of the roast with accumulated fat, strew the carrots and onions into the pan, and baste with the fat. Continue roasting, basting again once or twice, to a meat-thermometer reading of 125° to 130°F at the large end.
Remove the roast. Spoon fat out of the roasting pan. Stir in the thyme and tomatoes, scraping up coagulated roasting juices. Blend in the broth and boil several minutes to concentrate flavor. Correct seasoning, and strain into a warm sauceboat.
5 ribs, 12 lbs / serves 12 to 16 / roasts about 3 hours at 325°F
4 ribs, 9 1/2 lbs / serves 9 to 12 / roasts about 2 hours and 20 minutes at 325°F
3 ribs, 8 lbs, serves 6 to 8 / roasts about 2 hours at 325°F
2 ribs, 4 1/2 lbs / serves 5 to 6 / roasts 15 minutes at 450°F, 45 minutes at 325°F
Rare, 120°F, 12 to 13 minutes per pound
Medium rare, 125° to 130°F, about 15 minutes per pound
Medium, 140°F, 17 to 20 minutes per pound