• 1 rib roast of beef (5-8 pounds)
• 4-6 tablespoons butter or fat
• freshly ground black pepper
• 1 flattened piece of beef suet, to cover roast
• 4-6 tablespoons red wine or water
• salt

Spread beef with butter or fat and sprinkle with freshly ground black pepper. Tie a flattened layer of beef suet over the top.

When ready to roast, place the meat on a rack over a roasting pan, resting meat on the bone ends, and roast in a preheated fairly hot oven (425°F-M6) for 15 minutes. Reduce oven to 325°-M2; add warmed red wine or water to pan and continue to roast, basting frequently, allowing 15 to 18 minutes per pound if you like your beef rare, 20 to 24 minutes per pound for medium, and 25 to 30 minutes per pound if you prefer it well done.

When meat is cooked to your liking, season to taste with salt and additional pepper, remove to a warm serving platter and let it stand for 15 to 20 minutes at the edge of the open oven before carving. During this time the beef sets, the cooking subsides, and the roast is ready for carving. In the meantime, pour off the fat in the roasting pan and use the pink juices that pour from the roast as it sets; stir all the crusty bits into it to make a clear sauce. Bring to a boil, reduce heat and simmer for 1 or 2 minutes. Strain and serve in a sauceboat with roast.