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Ingredients
1/3 Cup onion, chopped
1/3 Cup carrots, chopped
1/3 Cup celery, chopped
2 Teaspoons salt
1/2 Teaspoon pepper
1/2 Teaspoon garlic powder
1 (6 - 8 lb) Bone-in beef rib roast
1 (14 1/2 oz) Can beef broth
Instructions
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�F for 2-1/2 to 3-1/2 hours or until meat reaches desired doneness (medium-rare, 145�F; medium, 160�F; well-done, 170�F).
Let stand 15 minutes before carving.
Skim fat from pan drippings; add beef broth, stirring to remove browned bits; strain and discarding vegetables.
Serve au jus with the roast.