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ROYAL RIB-EYE ROAST 
3/4 tsp. fine herbs, crushed
1/2 tsp. lemon pepper
1 (4 to 4 1/2 lb.) beef rib-eye roast
1 tsp. instant beef bouillon granules

Combine 1/2 teaspoon fine herbs and pepper. Moisten roast with water and rub the herb mixture onto the roast. Place roast, fat side up on rack in roasting pan. Insert meat thermometer in thickest portion. Do not add water or cover.

Roast at 325 degrees until thermometer registers 140 degrees for rare or 160 degrees for medium or 170 degrees for well done. Meanwhile, prepare au jus by mixing juices in pan (drain fat off) with bouillon granules and remaining fine herbs and 2/3 cup water. Bring this to boil and strain. Serve with beef.

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