Ann Seranne's Rib Roast Of Beef

By Food52
To make a thin pan gravy, remove excess fat from the meat drippings, leaving any meat pieces in the pan. Stir in 1/2 to 1 cup beef stock or broth. Bring to the boil, scraping the bottom of the pan to loosen the meat pieces. Simmer for one minute and season to taste. Don't attempt this recipe if your oven isn't well-insulated (that is, if it's extremely hot to the touch when it's in use). Since ovens vary in their insulation, to be safe, you may want to rig up a probe thermometer or other oven-safe thermometer you can read without opening the oven door, and pull the roast out if it reaches the desired degree of doneness early.
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One 2- to 4-rib roast of beef, weighing 4½ to 12 pounds


Salt & freshly ground black pepper

1/2 to 1 cup beef stock or broth (optional, if making pan gravy)

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