Place beef in roasting pan fat side up so that meat is resting on the ends of the ribs. Do not add any water. If a meat thermometer is available, insert thermometer so that bulb of thermometer rests in the center of the large muscle of the roast.

Thermometer should not rest on bone or in fat. Place cover in position. Roast in a slow oven at 300 degrees according to the following schedule.

Rare: 140 degrees or 28 minutes per pound. Medium: 160 degrees or 32 minutes per pound. Well: 170 degrees or 37 minutes per pound.

Remove meat from oven and from roaster. Serve sliced hot or cold.