○ Rib Roast
○ Garlic (If desired)
○ Beef Stock
Preheat oven to 450 degrees
Liberally season the roast with salt, pepper, and garlic.
Roughly chop onion.
In a large roasting pan place onions in the bottom of the pan.
Place a roasting rack in the pan
Place the roast (room temperature) on the rack.
Put in the oven, once onions start to crisp and brown add beef stock to the roasting pan. This will be the start of your gravy.
Leave roast in the oven until it is crispy and brown all around.
Once browned lower oven to 375 degrees.
Cook to preferred temp. To take a proper temperature stick a thermometer directly into the eye of the roast as close to the center as possible for the most accurate reading. (125 degrees= Rare, 135 degrees= medium rare, 145 degrees= medium, 150 degrees= medium well, 160 degrees=well done)
Once the roast is out of the oven and resting. You will make the gravy
Add 2 tablespoons of flour to one cup of cold water and stir until completely mixed.
Add the mixture to the beef stock and stir to thicken. Salt to taste.