1 (4 to 6 lb.) standing rib roast

Place fat side up in shallow pan - bones make the rack. sprinkle with salt and pepper. Insert meat thermometer into center of roast, do not let tip touch bone or fat. Do not add water. Roast uncovered in moderate oven (325 degrees) to desired doneness. Your meat thermometer will read 140 degrees for rare, 160 degrees for medium and 170 degrees for well done. Allow 2 1/4 to 2 3/4 hours for rare, 2 3/4 to 3 1/4 hours for medium; 3 1/4 to 3 1/2 hours for well done. Let roast stand out of oven about 15 minutes to firm before carving. Two to 3 servings per pound.

For roast beef au jus, skin fat from pan drippings and serve the hot, natural meat juices (do not thicken) with the roast.