Instructions: Preheat oven to 450 degrees. Season the roast with salt and pepper. Place roast rib side down in a roasting pan and roast for 10 minutes. Reduce oven temperature to 250 degrees and roast until an instant-read thermometer inserted in the thickest part of the roast reads 115 degrees to 125 degrees for rare, 125 degrees to 130 degrees for medium-rare, or 135 degrees to 145 degrees for medium. It will take 15 to 30 minutes per pound. (The temperature will continue to rise out of the oven.) Remove meat to a platter. Cover loosely with aluminum foil and let stand for 15 to 30 minutes before carving.

Meanwhile, pour off any excess grease and reserve it for Yorkshire pudding.

Place roasting pan over medium heat and add stock, preferably low-sodium. Bring liquid to a boil and scrape the bottom of the pan with a wooden spoon until roasting particles are dissolved. Season with salt and pepper and drizzle the jus over sliced beef.

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