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Submitted by: Terry Dillon
from Parma, OH
Originally shared on the web 03/24/2011
16 to 18-lb. standing beef rib roast, cap removed and tied on
1 T. white pepper
1 c. beef-flavored soup base or 3/4 c. beef bouillon granules
1 onion, quartered and separated into petals
1 t. browning and seasoning sauce
Place roast, cap-side up, in a large roasting pan with lid. Fill with
1/2 inch of water. Season roast with pepper and soup base or bouillon. Arrange onion around and on top of roast. Cover and bake at 325 degrees for 3-1/2 to 4 hours, until a meat thermometer inserted in the center reads 150 degrees for medium rare, 160 degrees for medium, or 170 degrees for well-done. The end pieces will be more well-done and roast will be rarer toward the middle. Transfer roast to a cutting board; let stand 10 to 15 minutes. Meanwhile, to make the au jus, pour pan drippings through a paper towel-lined strainer into a saucepan. Allow to stand for one minute; use a soup ladle to skim off fat. Add browning and seasoning sauce to pan; reheat. Remove strings and cap from roast; discard. Remove bones and carve into one to 1-1/2 inch slices. Arrange on a serving platter and pour au jus around meat. Makes about 14 servings.