1 standing rib roast (size determined by # of eaters) black angus is best
1 can beef broth
1 can beef consomme
1 can water
2 tbsp Worcestershire sauce, few shakes of garlic salt into thickened mix

Prime rib must be served medium to rare.

Must use metal pan with rack. Put liquid ingredients in pan along with Worcestershire and garlic salt. Place meat on rack. Place meat thermometer in center of meat.

Bake in preheated 500°F oven for 30 minutes. Reduce heat to 350°F & cook until thermometer reads 135-140°F. Rib is rare on inside and less rare on outer edges. You should pull thermometer about half inch out when it gets to temperature. If temperature goes down, the inside is very cool and very rare. You may choose to cook a little longer. Serve Au Jus gravy in souffle cups.

Note: Before cooking, season rib with salt, pepper and garlic salt to taste. Let stand until room temperature.